References
- Hebeda RE, Bowles LK, Teague WM. 1990. Developments in enzymes for retarding staling of baked goods. Cereal Foods World 35: 453-457.
- Seow CC, Teo CH. 1996. Staling of starch based products: a comparative study by firmness and pulsed NMR measurements. Starch 48: 90-93. https://doi.org/10.1002/star.19960480304
- Rosell CM, Rojas JA, Benedito de Barber C. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydroc 15: 75-81. https://doi.org/10.1016/S0268-005X(00)00054-0
- Leon AE, Duran E, Benedito de Barber C. 2002. Utilization of enzyme mixtures to retard bread crumb firming. J Agric Food Chem 50: 1416-1419. https://doi.org/10.1021/jf0106446
- Inoue Y, Bushuk W. 1992. Studies on frozen dough. II. Flour quality requirements for bread production from frozen dough. Cereal Chem 69: 423-428.
- Barcenas ME, Rosell CM. 2006. Effect of frozen storage time on the bread crumb and aging of par baked bread. Food Chem 95: 438-445. https://doi.org/10.1016/j.foodchem.2005.01.023
- Cho H, Lee MK, Lee JH, Lee SK. 2008. Effect of hydrocolloids on rheological properties of bread dough. J Kor Soc Appl Biol Chem 51: 6-10.
- Ronald HZ. 1993. Bread lecture book. American Institute of Baking, Manhattan, KS, USA. p 1311.
- Korean Food Code. 2002. Korean Food & Drug Administration. p 3-4.
- Ronald HZ. 1990. Score for experiment. American Institute of Baking, Manhattan, KS, USA. Chap. 11, p 12-14.
- SAS. 2000. User's guide. SAS Institute, Cary, NC, USA.
- Maria EB, Cristina MR. 2006. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperature and HPMC addition. J Food Eng 72: 92-99. https://doi.org/10.1016/j.jfoodeng.2004.11.027
- Guarda A, Rosell CM, Benedito C, Galotto MJ. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydroc 18: 241-247. https://doi.org/10.1016/S0268-005X(03)00080-8
- Haque A, Richardson RK, Morris ER, Gidley MJ, Caswell DC. 1993. Thermogelation of methylcellulose. Part II: Effect of hydroxypropyl substituents. Carbohyd Polym 22: 175-186. https://doi.org/10.1016/0144-8617(93)90138-T
- Maria EB, Cristina MR. 2005. Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydroc 9: 1037-1043.
- Ribotta PD, Ausar SF, Beltrasmo DM, Leon AE. 2005. Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydroc 19: 93-99. https://doi.org/10.1016/j.foodhyd.2004.04.018
- Bhattacharya S, Narasimha HV. 2006. Rheology of corn dough with gum arabic. J Food Eng 74: 89-95. https://doi.org/10.1016/j.jfoodeng.2005.02.006
- Laura GC, Maria ABR, Jussara CM, Della T, Carmen CT. 2006. Physical, textural and sensory characteristics of 7-day frozen par baked French bread. Food Sci Technol 39: 540-547.
- Bacenas ME, Benedito C, Rosell CM. 2004. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydroc 18: 769-774. https://doi.org/10.1016/j.foodhyd.2003.12.003
- Lee JM, Lee MK, Lee SK, Cho NJ, Cha WJ, Park JK. 2001. Effect of gums added in making frozen dough on the characteristics of bread making. Korean J Food Sci Technol 33: 190-194.
- Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effects of rice bran dietary fiber on flour rheology and quality of wet noodles. Korea J Food Sci Technol 29: 90-95.