References
- Danaka KB. Science of Baking Process (In Japanese). Kwang Lim Publisher, Tokyo, Japan, pp. 151-158 (1994)
- Corsetti A, Gobbetti M, Rossi J, Damiani P. Antimould activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biot. 50: 253-256 (1998) https://doi.org/10.1007/s002530051285
- Messens W, Vuyst LD. Inhibitory substance produced by Lactobacilli isolated from sourdough-A review. Int. J. Food Microbiol. 72: 31-43 (2002) https://doi.org/10.1016/S0168-1605(01)00611-0
- Linko YY, Javanainen P, Linko S. Biotechnology of bread baking. Trends Food Sci. Technol. 8: 339-344 (1997) https://doi.org/10.1016/S0924-2244(97)01066-2
- Hong JH, Kim KJ. Effect of prepared by Enterococcus sp. and Lactobacillus sp. on the quality of barley bread: Identification of bacterial strain from barley power and rheological properties of sourdough. Korean J. Dietary Culture 16: 354-360 (2001)
- Hong JH, Kim KJ. Effect of barley bread using sourdough prepared by Enterococcus sp. and Lactobacillus sp. : Physicochemical and rheological properties of barley bread. Korean J. Dietary Culture 16: 361-370 (2001)
- Hong JH, Kim KJ, Bang KS. Effect of sourdough starter on the characteristics of rheological of barley bread. Korean J. Soc. Food Sci. 16: 358-362 (2000)
- Corsetti A, Gobbetti M, Smacchi E. Antibacterial activity of sourdough lactic acid bacteria: Isolation of a bacteriocin like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiol. 13: 447-456 (1996) https://doi.org/10.1006/fmic.1996.0051
- Todorov S, Onno B, Sorokine O, Chobert JM, Ivanova I, Dousset X. Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough. Int. J. Food Microbiol. 48: 167-177 (1999) https://doi.org/10.1016/S0168-1605(99)00048-3
- Gullo M, Romano AD, Pulvirenti A, Giudici P. Candida humilisdominant species in sourdoughs for the production of durum wheat bran flour bread. Int. J. Food Microbiol. 80: 55-59 (2003) https://doi.org/10.1016/S0168-1605(02)00121-6
- Gobbetti M. The sourdough microflora-Interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 9: 267-274 (1998) https://doi.org/10.1016/S0924-2244(98)00053-3
- Ganzle MG, Ehmann M, Hammes WP. Modeling of growth of Lactobacillus sanfrancisco and Candida milleri in response to process parameters of sourdough fermentation. Appl. Environ. Microbiol. 64: 2616-2623 (1998)
- Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J. Sourdough lactic acid bacteria effects on bread firmness and staling. J. Food Sci. 63: 347-351 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb15739.x
- Wang HL, Karidej L, Hesseltine CW. Lactic acid fermentation of soybean milk. J. Milk Food Technol. 37: 71-73 (1974) https://doi.org/10.4315/0022-2747-37.2.71
- Kim KH, Ko YT. Study on growth and acid production by lactic acid bacteria in soy milk. Korean J. Food Sci. Technol. 19: 151-156 (1987)
- Martinez-Anaya MA, Pitarch B, Bayarri P, Benedito De Barber C. Microflora of the sourdough of wheat flour bread. Cereal Chem. 67: 85-91 (1990)
- Sugihara TF, Kline N, Miller MW. Microoganisms of the San Francisco sourdough bread process. Appl. Microbiol. 21: 456-458 (1971)
- Kook SU. Development of starter cultures for the extension of the shelf life of bread. Korean J. Food Nutr. 9: 236-241 (1996)
- Cho MJ, Kim HI, Kim SK. Effects of flour brew with Bifidobacterium bifidum as a natural bread improver. J. Korean Soc. Food Sci. Nutr. 28: 1275-1282 (1999)
- Finny KF. An optimized straight dough bread making method after 44 years. Cereal Chem. 61: 20-26 (1984)
- Ha SD. Evaluation of dryfilm method for isolation of microorganism from foods. Korean J. Appl. Microbiol. Biotechnol. 24: 174-184 (1996)
- Choi KS, Choi C, Im MH, Choi JD, Chung HC, Kim YH, Lee CW. The effects of soybean boiling waste liquor on the enhancement of lactic acid fermentation during Korean traditional kanjang mash maturing. Korean J. Soc. Appl. Biol. Chem. 41: 201-207 (1998)
- American Association of Cereal Chemists (AACC). Approved Method. The Association St. Paul, MN, USA pp. 21-54 (1985)
- Sung NK. SAS/STAT-Analysis of dispersion. Jayoo Academic Press, Seoul, Korea. pp. 93-105 (1993)
- Rojas JA, Rossell CM, Benedito De Barber C. Role of maltodextrins in the staling of starch gels. Eur. Food Res. Technol. 212: 364-368 (2001) https://doi.org/10.1007/s002170000218
- Kim CT, Lee SJ, Hwang JK, Kim CJ, Ahn BH. Effect of propolis addition on shelf-life and staling of white bread. Korean J. Food Sci. Technol. 29: 982-986 (1997)
- Kim SK. On bread staling with emphasis on the role of starch. Korean J. Food Sci. Technol. 8: 185-190 (1976)
- Cheon KC, Kim KJ, Baik YS, Chang YI, Chang KS. Effect of sugars on recrystallization and glass transition of rice starch gels. Food Eng. Prog. 2: 235-242 (1998)
- Baik MY, Kim KJ, Cheon KC, Ha YC, Kim WS. Effect of moisture content on recrystallization of rice starch gels. Korean J. Food Sci. Technol. 29: 939-946 (1997)
- Kim IH, Lee KH, Kim SK. Effect of polyphosphate on firming rate of cooked rice. Korean J. Food Sci. Technol. 17: 245-247 (1985)
- Crowley P, Schober TJ. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur. Food Res. Technol. 214: 489-496 (2002) https://doi.org/10.1007/s00217-002-0500-7
- Song MR, Lee KS, Lee BC, Oh MJ. Quality and sensory characteristics of white bread added with various ginseng products. Korean J. Food Preserv. 14: 369-377 (2007)
- Ryu CH, Kim SY. Study on bread-making quality with barley sourdough in composite bread. Korean J. Food Cookery Sci. 21: 733-741 (2005)