家庭科における小麦粉の調理性の指導について(第1報)

概要

論文の詳細を見る
This study was carried out to clarify an adequate way to teach the cooking quality of flour by making hot cakes. First, cooking conditions such as kind of flour, extent of mixing, leaving time of batter and ratio of water to flour, were examined. Following these results, the way of teaching in junior high school was discussed. Differences in quality of hot cake were observed by changing the kind of flour and the extent of mixing when the ratio of water to flour was 1.2. The way by which junior high school students easily understood the quality of flour was considered to be in changing the extent of mixing.
日本家庭科教育学会の論文
1984-12-20