References
- Di Luzio NR, Williams DL, Mcnamee RP, Edwards BF, Kita-hama A. 1979. Comparative tumor-inhibitory and anti-bacterial activity of soluble and particulate glucan. Int J Cancer 24: 774-779
- Petersen RD, Reinhold W, Tyborczyk J. 1997. Cytokines in cosmetology. Cosmetics Toiletries Magazine 112: 165-169
- Michael M, David M, Deborah BR, Matthew L, Kristen L, Wil-lian G, Myra P, William M. 1998. Activation of rat macrophages by betafectin PGG-glucan requires cross-linking of membrane receptors distinct from complement receptor three (CR3). J Leukocyte Biology 64: 337-344 https://doi.org/10.1002/jlb.64.3.337
-
Jorgensen JB, Robertsen B. 1995. Yeast
$\beta$ -glucan stimulates respi-ratory burst activity of Atlantic salmon macrophages. Dev Comp Immunol 19: 43-57 https://doi.org/10.1016/0145-305X(94)00045-H -
Kang SA, Jang KH, Choi WA, Jung KH, Lee IY. 2002. Effects of dietary
$\beta$ -glucan on adiposity and serum lipids levels in obese rats induced by high fat diet. J Korean Soc Food Sci Nutr 31: 1052-1057 https://doi.org/10.3746/jkfn.2002.31.6.1052 - Bowers GJ, Patchen ML, Macvittie TJ, Hirsch EF, Fink MP. 1989. Glucan enhances survival in an intraabdominal in-fec-tion model. J Surg Res 47: 183-188 https://doi.org/10.1016/0022-4804(89)90086-3
- Pelley RP, Srickland FM. 2000. Plants, polysaccharides and the treatment and prevention of neoplasia. Crit Rev Oncog 11: 189-225
- Kim SK. 1976. On bread staling with emphasis on the role of starch. Korean J Food Sci Technol 8: 185-190
- Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with barley flour. Korean J Food Sci Technol 28: 702-706
- Jung HS, Noh KH, Go MK, Song YS. 1999. Effect of leek (Allium tuberosum) on physicochemical and sensory characteristics of breads. J Korean Soc Food Sci Nutr 28: 113-117
- Kang WW, Kim GY, Kim JK, Oh SL. 2000. Quality char-acteristics of the bread persimmon leaves powder. J Korean Soc Food Sci Nutr 16: 336-341
- Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547
- Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW. 2000. Rheological of wheat flour dough and qualities of bread prepared dietary fiber purified from ascidian (Haalo-cynthia roretzi) tunic. Korean J Food Sci Technol 32: 387- 395
- Jung HO, Lim SS, Jung BM. 1997. A study on the sensory and texture of bread with roasted soybean powder. Korean J Soc Food Cookery Sci 13: 266-271
- Kim JH, Choi MS, Moon KD. 2000. Quality characteristics of bread prepared the addition of roasted safflower seed powder. Korean J Food Sci Technol 7: 80-83
- Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Cookery Sci 15: 395-400
-
Seong HM, Kim SR, Choi HD, Kim HM. 2002. Effects of
$\beta$ -glucan-enriched barley fraction on the lipid and chole-sterol contents of plasma and feces in rat. Korean J Food Sci Technol 34: 678-683 -
Burkus Z, Temelli F. 2000. Stabilization of emul-sions and foams using barley
$\beta$ -glucan. Food Res Int 33: 27-33 https://doi.org/10.1016/S0963-9969(00)00020-X -
Yang YH, Kang EY, Kim MK, Cho HY, Kim MR. 2006. Physicochemical and sensory characteristics of milk bread substituted with high amount of
$\beta$ -glucan. Korean J Soc Food Cookery Sci 22: 204-212 - AACC. 1983. Approved Method of the AACC. 8th ed. American association of cereal chemist, St. Paul
- AOAC. 1990. Official Methods of Analysis. 15th ed. Asso-ciation of official analytical chemists, Virginia. p 918
- Kang MY, Choi YH, Choi HC. 1997. Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage. J Korean Soc Food Sci Nutr 26: 886-891
- Meilgaard M, Civille GV, Carr BT. 1991. Sensory evaluation techniques. 2nd ed. CRC press, New York. p 53
- SAS. 1988. SAS/STAT User's Guide. Version 6.2th ed. SAS Institute, Inc, Cary, NC, USA
- Kim JS. 2004. Effect of chitosan addition on the shelf-life of bread. J Korean Soc Food Sci Nutr 17: 388-392
- Moon HK, Han JH, Kim JH, Kim JK, Kang WW, Kim GY. 2004. Quality characteristics of the breads added with freeze dried old pumpkin powders. Korean J Soc Food Cookery Sci 20: 126-132
- Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34: 232-237
- Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30: 882-887
- Chabot JF. 1976. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283
- Sych J, Castaigne F, Lacroix C. 1987. Effects of initial mois-ture and storage relative humidity on textural changes of layer cakes during storage. J Food Sci 53: 1604-1607
- Hyun CK, Kim YB, Park GH, Yoon IH. 1988. Differential scanning calorimetry of rice starch. Korean J Food Sci Technol 20: 331-337
- Lee KH, Lee YC. 1997. Effect of carboxymethyl chitosan on quality of fermented pan bread. Korean J Food Sci Technol 29: 96-100
- Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC. 1999. Variation of retrogradation and preference of bread with added flour of Angelica keiskei Koidz during the storage. J Korean Soc Food Sci Nutr 28: 126-131
Cited by
- Changes in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage vol.18, pp.1, 2011, https://doi.org/10.11002/kjfp.2011.18.1.111
- Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.605
- Storage stability of sourdough bread with lactic acid bacteria culture solution and cinnamon extract vol.26, pp.1, 2019, https://doi.org/10.11002/kjfp.2019.26.1.17