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ID 27201
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title alternative
Introduction of a Nonfermented Bread-like Food as a Learning Material in Home Economics Education
creator
Tominaga, Mihoko
Kobayashi, Kyoko
Sato, Kazuyoshi
NDC
Education
abstract
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.
journal title
Bulletin of the Faculty of Education, Hiroshima University. Part 2
issue
Issue 47
start page
303
end page
307
date of issued
1999-03-12
publisher
広島大学教育学部
issn
0440-8713
ncid
SelfDOI
language
jpn
nii type
Departmental Bulletin Paper
HU type
Departmental Bulletin Papers
DCMI type
text
format
application/pdf
text version
publisher
department
Graduate School of Education
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