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ID 27201
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Introduction of a Nonfermented Bread-like Food as a Learning Material in Home Economics Education
著者
冨永 美穂子
小林 京子
佐藤 一精
NDC
教育
抄録(英)
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.
掲載誌名
広島大学教育学部紀要. 第二部
47号
開始ページ
303
終了ページ
307
出版年月日
1999-03-12
出版者
広島大学教育学部
ISSN
0440-8713
NCID
SelfDOI
言語
日本語
NII資源タイプ
紀要論文
広大資料タイプ
学内刊行物(紀要等)
DCMIタイプ
text
フォーマット
application/pdf
著者版フラグ
publisher
部局名
教育学研究科
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