パン様食品の学習材としての利用の試み

Introduction of a Nonfermented Bread-like Food as a Learning Material in Home Economics Education

冨永 美穂子

小林 京子

森 敏昭

佐藤 一精

広島大学教育学部紀要. 第二部

Bulletin of the Faculty of Education, Hiroshima University. Part 2

An attempt was made to prepare a nonfermented bread-like food usable as home economics teaching and learning material. The new receipe could be a model for showing the leavening process of bread by use of sodium bicarbonate and yogurt as an acidifying agent. In this study, the nonfermented bread was used in the class by forty second grade high school students on the theme of "Infant foods — focusing on snacks— "

The students favorably evaluated the bread-like food as being easy to prepare in a short time, tasty, and suitable for infant snacks. The results suggested that the nonfermented bread-like food could be introduced as the teaching and learning materials for preparation of a variety of breakfast and snack foods, learning leavening process of bread and characteristics of wheat flour.

教育 [ 370 ]

日本語

広島大学教育学部

[ISSN] 0440-8713

[NCID] AN0021336X