References
- AACC. 2000. Approved methods of the AACC. 10th ed. Method 10-15, 10-91. American Association of Cereal Chemists, St. Paul, MN. U.S.A.
- Ahn CS, Yuh CS. 2004. Sensory evaluation of muffins with mulberry leaf powder and their chemical characteristics. J East Asian Dietaty Life 14(6):576-581
- AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington DC. U.S.A.
- Bennion EB, Bamford GST. 1997. The technology of cake making. 6th ed. Blackie Academic and Professional, London, UK 21. pp 275-288
- Chabot JF. 1979. Preparation of food science sample for SEM. Scan Electron Microsc 3:279-286
- Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22(3):363-369
- Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Eng Progress 9(3):199-207
- Choi EJ, Oh MS. 2009. Quality characteristics of mungbean starch gels with various hydrocolloids. Korean J Food Culture 24(5):540-551
- Eliasson AC, Larsson K. 1993. Baking behavior of whole wheat flour and non-wheat cereals. Bread Making, Marcel Dekker, New York. p 346
- Glover JM, Walker CE. 1986. Functionality of sorghum flour components in a high ratio cake. J Food Sci 51(5):1280-1283 https://doi.org/10.1111/j.1365-2621.1986.tb13105.x
- Hahn DH, Roony LW, Earp CF. 1984. Tannins and polyphenols of sorghum. Cereal Foods World 29(12):776-779
- Hu C, Zawistowski J. Ling W, Kitts DD. 2003. Black rice pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and bio-logical model systems. J Agri Food Chem 51(18):5271-5277 https://doi.org/10.1021/jf034466n
- Im JG, Kim YS, Ha TY. 1998. Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Sci Technol 30(5):1158-1162
- Jung HO, Lim SS, Jung BM. 1997. A study on the sensory and texture cha-racteristics of bread with roasted soybean powder. Korean J Soc Food Sci 13(3):266-271
- Kim CS. 1994. The role of ingredients and thermal setting in high-ratio layer cake systems. J Korean Soc Food Sci Nutr 23(3):520-529
- Kim CS, Walker CE. 1992. Interactions between starches, sugars, and emul-sifiers in high-ratio cake model system. Cereal Chem 69(2):206-212
- Kim JH, Kim JH, Yoo SS. 2008. Impacts of the proportion of sea-tangle on quality characteristics of muffin. Korean J Soc Food Cookery Sci 24(5):565-572
- Kim KH, Lee SY. 2009. Quality characteristics of muffins prepared with flowering cherry fruit powder. J Korean Soc Food Sci Nutr 38(6):750-756 https://doi.org/10.3746/jkfn.2009.38.6.750
- Lee SM, Joo NM. 2007. The optimization of muffin with the addition dried sweet pumpkin powder. J Korean Diet Assoc 13(4):368-378
- Park SH, Lim SI. 2007. Quality characteristics of muffin added red yeast rice flour. Korean J Food Sci Technol 39(3):272-275
- Pomeranz Y, Shogren KF. 1977. Fiber in breadmaking-effects on functional properties. Cereal Chem 54(1):25-41
- Ryu SY, Jung HS, Park SH, Shin JH, Jung HA, Joo N. 2008. Optimization of muffins containing dried leek powder using response surface methodology. J Korean Dietetic Assoc 14(2):105-113
- Woo KS, Ko JY, Seo MC, Song SB, Oh BG, Lee JS, Kang JR, Nam MH. 2009. Physicochemical characteristics of the tofu added sorghum powder. J Korean Soc Food Sci Nutr 38(12):1746-1752 https://doi.org/10.3746/jkfn.2009.38.12.1746
- Woo KS, Seo MC, Kang JR. 2010. Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of sorghum. J Korean Soc Food Sci Nutr 39(11):1695-1699 https://doi.org/10.3746/jkfn.2010.39.11.1695
Cited by
- A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods vol.30, pp.3, 2014, https://doi.org/10.9724/kfcs.2014.30.3.262
- Effects of Xylanase on the Baking Properties of Sorghum vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.018
- Quality characteristics of muffins added with Ulmus devidiana powder vol.22, pp.5, 2013, https://doi.org/10.5934/kjhe.2013.22.5.519
- Quality Characteristics of Muffins Added with Ginseng Leaf vol.30, pp.3, 2014, https://doi.org/10.9724/kfcs.2014.30.3.333
- 타가토스를 첨가한 머핀의 품질 특성 vol.24, pp.6, 2014, https://doi.org/10.17495/easdl.2014.12.24.6.802
- 사과박 첨가가 쿠키 품질 특성에 미치는 영향 vol.22, pp.8, 2016, https://doi.org/10.20878/cshr.2016.22.8.008
- 국내산 전립분을 첨가한 머핀의 품질 특성 vol.23, pp.4, 2017, https://doi.org/10.20878/cshr.2017.23.4.013
- 두류와 밀 혼합 가루로 제조된 머핀의 품질 특성 vol.49, pp.6, 2012, https://doi.org/10.9721/kjfst.2017.49.6.638
- Study on the Quality Characteristics of Cupcakes Made with Green Banana Powder vol.29, pp.2, 2012, https://doi.org/10.17495/easdl.2019.4.29.2.89
- 발효강황 첨가 머핀의 항산화적·감각적 품질 특성 vol.35, pp.1, 2020, https://doi.org/10.7318/kjfc/2020.35.1.117
- Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone vol.28, pp.2, 2012, https://doi.org/10.11002/kjfp.2021.28.2.231