@article{oai:sanotan.repo.nii.ac.jp:00000166,
 author = {野中, 春奈 and 山﨑, 敬子 and 藤田, 睦},
 issue = {32},
 journal = {佐野日本大学短期大学　研究紀要, Sanonihon university college bulletin},
 month = {Mar},
 note = {We conducted research using sticky-barley “Daishimochi” made in Sano-City. We examined the
roasting conditions of mochi-wheat for the development of favorite beverages such as coffee.
The amount of sticky-barley to be roasted needs to be appropriate for the volume of the roasting inside
the container or oven. As the roasting temperature and roasting time increased , the color of the crushed
powder of roasted mochi-wheat became darker. The L- value of the crushed powder of “Genbaku” was
lower than that of“ Marumugi”. As a result of using commercially available drip coffee as a comparison,
it was determined that the roasting temperature of sticky-barley should be set to 240℃ , and the roasting
time be 30 minutes and 60 minutes. It was found that roasting conditions such as roasting temperature and
roasting time of mochi-wheat affect the colors of the crushed powder and the extract.},
 pages = {45--52},
 title = {佐野市産もち麦を活用した嗜好飲料の開発にむけた検討Ⅰ～焙煎条件の違いが粉砕粉末と抽出液の色に及ぼす影響～},
 year = {2021},
 yomi = {ノナカ, ハルナ and ヤマザキ, ケイコ and フジタ, ムツミ}
}