참고문헌
- Choi BK, Kum JS, Lee HY, Park JD. 2005. Quality characteristics of rice cake (Backsulki) according to milling type and particle size. Korean J Food Preserv 12:230-234
- Choi BS, Kim HY. 2011. Quality characteristics of Sulgidduk added with Hydrangea serrate Seringe powder. Korean J Community Living Science 22:257-265 https://doi.org/10.7856/kjcls.2011.22.2.257
- Choi SY, Lee YT. 2007. Properties of rice flour milled from sparay-washed rice during storage. J Korean Soc Food Sci Nutr 36:915-920 https://doi.org/10.3746/jkfn.2007.36.7.915
- Doo HJ, Lee ES, Kim YR, Shim JY. 2009. Quality characteristics of Backsulgi with dextrinized rice. Food Engineering Progress 13:289-296
- Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40:1453-1459 https://doi.org/10.3746/jkfn.2011.40.10.1453
- Kim HJ, Chun HS, Kim HY. 2004. Effects of corn syrup with different dextrose equivalent on quality attributes of black sesame Dasik, a Korean traditional snack. J Korean Soc Food Sci & Nutr 33:1414-1417 https://doi.org/10.3746/jkfn.2004.33.8.1414
- Kim HR, Kim MJ, Yang YH, Lee KJ, Kim MR. 2010. Effect of grain size on the physicochemical & nutritional properties of beef porridge. Korean J Food Culture 25:70-75
- Kim HY. 2007. Quality characteristics and of green tea Dasik processing with varied levels of rice grain particle size and green tea powder. Korean J Food Culture 22:609-614
- Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol 34:642-646
- Kim JH, Kim MY. 2011. Quality characteristics of Sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr 40:993-998 https://doi.org/10.3746/jkfn.2011.40.7.993
- Kim JN, Shin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41:69-76
- Kim KS. 1987. Scientific study for the standardization of the preparation methods for Paeksolgi (I). J Korean Home Economics Association 25:79-87
- Kim RY, Kim CS, Kim HI. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J Korean Soc Food Sci Nutr 38:1076-1083 https://doi.org/10.3746/jkfn.2009.38.8.1076
- Kim SK, Bang JB. 1993. Physicochemical properties of rice affected by steeping condition. Korea J Food Sci Technol 28:1026-1032
- Kim YI. 1994. Physicochemical properties of rice flour by different milling methods and the quality characteristics of Jeungpyun. Ph.D Thesis, Chung Ang Uni. Seoul. Korea
- Kim YS. 2008. Addition ratio of buckwheat vegetable powder (Fagopyrum esculentum Moench) on the quality characteristics of Sulgidduk. Korean J Food & Nutr 21:436-442
- Kum JS, Lee HY. 1999. The effect of varieties and particle size on the properties of rice flour. Korean J Food Sci Technol 31:1542-1548
- Lee MK, Kim JO, Shin MS. 2004. Properties of nonwaxy rice flours with different soaking time and particle size. Korean J Food Sci Technol 36:287-275
- Lee SH, Shin MS. 2009. Characteristics of preparation of rice manju and rice flour with soaking and different particle size. Korean J Food Cookery Sci 25:427-434
- Lee SY, Jung CS, Yoon HH. 2003. Sensory characteristics of cream soup prepared with rice flour. Korean J Soc Food Cookery Sci 19:723-728
- Lee YT, Seog HM, Cho MK, Kim SS. 1996. Physicochemical properties of hull-less barley flours prepared with different grinding mills. Korean J Sci Technol 26:1078-1083
- Lim JH. 2011. Quality characteristics of Sulgidduk prepared with apple powder. Korean J Food Cookery Sci 27:109-121 https://doi.org/10.9724/kfcs.2011.27.2.111
- Medcalf SL, Luned DB. 1985. Factors affecting water uptake in the milled rice. J Food Sci 50:1674-1679
- Meuser F, Klingler RW, Niediek EK. 1978. Characterization of mechanically modified starch. Starch 30:376-384 https://doi.org/10.1002/star.19780301105
- Nesli S. 2009. Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids 3:849-855
- Nishita KD, Bean MM. 1982. Their impact on rice flour properties. Cereal Chem 59:46-49
- Oh MH, Kim KJ. 2003. Effect of process rice flour on the sensory and mechanical characteristics of Backsulgi by storage time and temperature. Korean J Soc Food Cookery Sci 19:34-45
- Park MK, Lee KH, Kang SA. 2006. Effect of particle size of rice flour on popping rice bread. Korean J Food Cookery Sci 22:419-427
- Shin ES, Lee KA, Lee HK, Kim KBWR, Kim MJ. 2008. Effect of grain size and added water on quality characteristics of Abalone porridge. J Korean Soc Food Sci Nutr 37:245-250 https://doi.org/10.3746/jkfn.2008.37.2.245
- Shin MS, Kim JO, Lee MK. 2001. Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature. Korean J Soc Food Cookery Sci 17:309-315
- Sweta R, Amarjeet K, Baljit S. 2011. Quality characteristics of gluten free cookies prepared from different flour combination. J Food Sci Technol 10:1-5
- Yang YH, Oh SH, Kim MR. 2007. Effect of grain size on the physicochemical properties of rice porridge. Korean J Food Cookery Sci 23:314-320
- You BR, Kim MR. 2010. Effect of particle size of rice on physicochemical and nutritional properties of soybean porridge. J East Asian Soc Dietary Life 20:187-192
피인용 문헌
- Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivars vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.643
- The Quality Characteristics of Backsulgi with Dough Ripe Stage Rice and Yellow Ripe Stage Rice vol.29, pp.4, 2013, https://doi.org/10.9724/kfcs.2013.29.4.353
- Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake) vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1792
- Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder vol.26, pp.1, 2016, https://doi.org/10.17495/easdl.2016.2.26.1.63