loaf

　 　 　

WordNet

1. a quantity of food (other than bread) formed in a particular shape; "meat loaf"; "sugar loaf"; "a loaf of cheese"
2. a large conical loaf of concentrated refined sugar (同)sugar loaf, loaf sugar
3. fish loaf made with flaked salmon

PrepTutorEJDIC

1. (一定の形に暑いた)『パンの一塊』 / (ある形にした食品の)『塊』 / 砂糖の円すい形の塊(=sugar loaf)
2. のらくらする,ぶらつく《+『around』(『along』),《英》『about』》;(…を)ぶらつく《+『about『along』)+『名』》 / 〈時〉‘を'のらくらと過ごす《+『名』+『away』》
3. (またloaf)(精製糖を大きな円錐形に固めた)棒砂糖 / すりばち山
4. 怠け者,のらくら者;浮浪人 / (モカシンふうの)つっかけ靴
5. 乳白色の甘いパン
6. 角砂糖
7. 見よ,そら

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/06/14 14:24:40」(JST)

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Main articles: Bread and Meatloaf

Round loaves of fresh bread are taken out of the oven with a peel

A loaf is a shape, usually rounded or oblong, mass of food. It may refer to a whole article of bread, or meatloaf.

See also

• Bread pan, also called a loaf pan
• Cottage loaf, an English double-decker loaf of bread
• Malt loaf, a sweet dark bread, sometimes with fruit
• Nutraloaf, type of food sometimes served in some US prisons
• Sugarloaf, a solid form that refined sugar has been sold in
• Sandwich loaf, a layer-cake like party food, made from a whole loaf of bread with savory filings
• LOAF Linux On A Floppy

References

UpToDate Contents

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English Journal

• Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.

• Gerits LR1, Pareyt B2, Masure HG2, Delcour JA2.
• Food chemistry.Food Chem.2015 Apr 1;172:613-21. doi: 10.1016/j.foodchem.2014.09.064. Epub 2014 Sep 20.
• Lipopan F and Lecitase Ultra lipases were used in straight dough bread making to study how wheat lipids affect bread loaf volume (LV) and crumb structure setting. Lipase effects on LV were dose and dough piece weight dependent. The bread quality improving mechanisms exerted by endogenous lipids were
• PMID 25442598

• Evaluation of Novel Micronized Encapsulated Essential Oil-Containing Phosphate and Lactate Blends for Growth Inhibition of Listeria monocytogenes and Salmonella on Poultry Bologna, Pork Ham, and Roast Beef Ready-to-Eat Deli Loaves.

• Casco G1, Taylor TM2, Alvarado C3.
• Journal of food protection.J Food Prot.2015 Apr;78(4):698-706. doi: 10.4315/0362-028X.JFP-14-273.
• Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil-containing phosphate blends were eva
• PMID 25836394

• Paraesthesia and peripheral neuropathy.

• Beran R1.
• Australian family physician.Aust Fam Physician.2015 Mar;44(3):92-5.
• BACKGROUND: Paraesthesia reflects an abnormality affecting the sensory pathways anywhere between the peripheral sensory nervous system and the sensory cortex. As with all neurology, the fundamental diagnostic tool is a concise history, devoid of potentially ambiguous jargon, which properly reflects
• PMID 25770571

• Evidence-based choice of dialysis technique in diabetics with end-stage kidney disease: half a loaf is better than no bread.

• Combe C1, Rigothier C1, Chauveau P2.
• Nephrology, dialysis, transplantation : official publication of the European Dialysis and Transplant Association - European Renal Association.Nephrol Dial Transplant.2015 Feb;30(2):160-2. doi: 10.1093/ndt/gfu390. Epub 2014 Dec 18.
• PMID 25523448

Japanese Journal

• 米粉パンの製パン性に及ぼす新規加工タピオカ澱粉の影響

• 日本調理科学会誌 49(3), 208-215, 2016
• NAID 130005162041

• 異なる原料配合で作製した油麩の特性

• 日本家政学会誌 67(6), 350-353, 2016
• NAID 130005157167

• キチンナノファイバー添加小麦粉による製パン性の向上

• 日本食品科学工学会誌 63(1), 18-24, 2016
• NAID 130005131316

• 超強力コムギ「ゆめちから」の子実タンパク質含有率ならびに 「きたほなみ」とのブレンド割合がパン加工適性に及ぼす影響

• 日本作物学会紀事 85(1), 41-50, 2016
• NAID 130005121808

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