Wheat flour with high protein was blended with wheat starch to give a range of protein content of 9 to 15%. The effects of flour free lipids, shortening and fatty acids on the specific volume and the texture of bread were investigated in connection with flour protein content. Removal of flour free lipids with ethyl ether reduced the specific volume to a great extent and increased the hardness (firmness) of bread crumb. Furtheremore, the hardness was raised as flour protein content increased, whereas that of control sample lowered because of its increasing specific volume with increase in protein. The cohesiveness of the defatted sample was higher than that of control at low protein level but was lower at high protein. When bread was baked without shortening, similar but less effects were observed. The effects of the addition of fatty acids were relatively small though it increased hardness in the samples with high protein. It was concluded that the effects of these lipids on bread texture can be attributed to their interactions with gluten rather than with starch.

View full abstract

In an attempt to elucidate the difference in characteristic properties between a prime starch fraction and a starch tailing fraction, we investigated the expansion mechanism in preparation of cookies using the both the starch fractionated from wheat flour.
In an early phase of baking, horizontal spreading of a dough proceeded, followed by an increase of thickness in vertical direction. The horizontal and vertical spreadings were due to the properties of the prime starch fraction and the both fractions of prime starch and starch tailing, respectively. The dough of prime starch fraction was liable to fluidize since the solubilization of sugar proceeded quickly as the temperature rose during baking. Thus, the horizontal spreading occured in cookies and the spreading markedly increased as the amount of sugar added became larger. Therefore, sugar had an important role to produce a horizontally spreading.
On the other hand, the dough of the starch tailing fraction hardly caused to fluidize during baking. The cause was considered as follows. First, in the dough with starch tailing fraction, water necessary for solubilization with the sugar can not be supplied so quickly, because the fraction has a larger capacity of water absorption. Thus, fluidization in the dough of starch tailing fraction seemed to be difficult. Second, it is thought that the starch tailing fraction has a property to repress the deformation by fluidization of dough. Even when the amount of water added to the dough of starch tailing fraction was increased, occurrence of fluidization was scarcely found during baking. We observed in cookie that some materials containing protein as the major matrix component had covered all over the structure and these materials were supposed to act as a repressive factor of the horizontal spreading in starch tailing cookies.

View full abstract

Dietary service to aged people of single living was started in Towa, Yamaguchi Prefecture in 1991. Needs to dietary service for the aged of single living were analyzed with the Hayashi's Quantification II method. In order to evaluate the effectiveness of this service, differences in recipients with dietary habits and health condition before and after initiation of the service were studied. The survey was conducted by personal interviews with 161 male and female inhabitants aged more than 65.
The results are summarized below :
(1) Through the dietary service, the aged people have been looking forward to keep their daily life to be rhythmical by taking the lunch delivered on time. The aged people have wanted to improve their dietary satisfaction by taking variety of foods, to promote their health, and to ease lonliness.
(2) From the investigation after one year of successive dietary service, the users have begun to take vegetables more frequently and various foods after initiation of the dietary service. Their health condition and dietary satisfaction have clearly improved after the dietary service.
(3) More than 70% of the users have highly evaluated the dietary service and about 95% of them have been wishing to continue the dietary service.

View full abstract

In this paper, I referred to the records of the menus for the Shogun, Tokugawa Ienari, known as the Chori Sosho in order to research into his dietary life. The first six volumes of the Chori Sosho are a record of meals served on special occasions. A feature of the remaining twelve volumes is that the Shogun's dietary life includes special meals to commemorate previous ancestors and suchlike people. We can also separate the meals prepared for special occasions from those on ordinary days. The latter suggest that the Shogun's diet was simple. Fish dishes are most plentiful, then vegetable dishes, and that care is taken to avoid food poisoning. In conclusion, his diet can be said to be quite lavish and both full of variety and seasonal touches. It therefore appears that he was exempt from the laws against indulgence at the time.

View full abstract

In order to investigate the effect of the size of the stitch to the function and appearance of the fabrics for Japanese style clothes, Kimono, various fabrics for Japanese style clothes were sewn by plain stitch (JIS L 120 type 204) with various sizes from 2.1 to 6.3 mm of stitches, using four kinds of sewing threads. In this paper, the function of the seams of the sewn fabrics was evaluated by the repeating extension under the constant strain condition and stress-elongation experimental tests using a Tensilon tensile tester.
1) The stress of the sewn fabrics after the repeating extension under the constant strain generally decreases. The stress variations of the sewn silk fabrics after the repeating extension are larger than those of the sewn cotton fabrics and further, in the sewing threads, the stress variations of the silk and polyester filament threads are larger than those of the silk and cotton spun threads. The larger the size of the stitch, the larger the stress variation.
2) As compared with the ultimate strength for the sewn controlled fabrics, those for the sewn fabrics after repeating extension under the constant strain are increased, and the smaller the size of the stitch, the larger the increase of the ultimate strength.
As mentioned above, practically, from the functional viewpoint, the behaviors of the sewn fabrics with the small sizes of stitches are superior to those of the large sizes, especially in the case of silk and polyester filament threads. Therefore, it is desirable to select the small stitches, but, it must be paid attention that from the viewpoint of appearance, the slight damages of the woven threads near a seam are found on the thin fabric such as silk fabric (ex, Habutae).

View full abstract

In order to obtain basic data for designing knitted garments with consideration of the mechanical properties, the influence of fabric weight and tensile properties on the silhouette of knitted one-piece dresses were discussed.
The dresse were knitted using three knids of wool yarns in Table 1 under three levels of the stitch dial. The dimensional changes in the wearing length and the local portions on a dressmaker's dummy were discussed.
The results obtained are as follows. The length of the dress knitted with fine yarn under low stitch density, became 20% longer than before wearing, suggesting that same design can give different silhouettes in knitted dresses with different tensile properties. Dimensional changes in the upper and protuberant portions of the dress on the body were found to be larger than those in other portions. It was suggested that prediction of such dimensional changes was possible based on the biaxial tensile properties of the strip.
In designing knitted dress patterns, it should be taken into account that different tensile properties of knitted fabrics give rise to different dimensional changes in different portions.

View full abstract

In 1897 a man's shirt with a standing collar was introduced into the teaching syllabus for elementary schools as the first teaching material for Western sewing. An apron, a bib, a cap and drawers were subsequently added to the syllabus. The five garments were all Western clothing, however their designs were slightly modified or simplified in several editions of the textbooks. For example, fabric was cut down without paper patterns, and courved lines were never used for cutting fabric, which is distinctive characteristic of the Japanese kimono.
The ways Japanese people wore the Western clothes in everyday life were different from the ways Western people did. A shirt and drawers were worn under the kimono, although an apron and a bib could be worn over the kimono. Also a cap could be worn with a kimono. These ways of wearing the Western clothes show that they were well suited to kimono.
In addition to the fact that Western clothing was suited to the kimono, there were other reasons why these items were selected as teaching materials for Western sewing. In this paper the reasons attributable to social and educational factors of those days are discussed as follows :
(1) During the Sino-Japanese and the Russo-Japanese wars a large quantity of Western clothing including shirts and drawers had to be supplied for military purpose.
(2) Some Westerners pointed out that the neckline, the wide-open edge of the sleeves, and the front opening of the Japanese kimono were not suitable for wearing in the cold season.
(3) Educators tried to modify the child kimono into western-style clothing for children's use.
(4) Some family magazines contained information on how to use a sewing machine and how to sew shirts and drawers for beginners in order that housewives could make those clothes more economically than purchasing them.
The original properties of the Western clothes designs are to fit and be becoming to each individual wearer, to express his/her personality, and to help a wearer develop his/her self-concept. These factors seem to have hardly been taught in those days of Japanese elementary schools, since the major aim of the early teaching materials for Western sewing was on how to make them.

View full abstract