References
- AACC. 2000. Approved Methods of the AACC. 10th ed. Method 61-02. American Association of Cereal Chemists, St. Paul, MN, USA.
- Ahn GJ. 2005. Quality characteristics of the chol-pyon added tapioca powder. Korean J Culinary Research 11(3): 179-189
- Aleksandra T, Miroslav H, Tamara D. 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids 24: 626-632 https://doi.org/10.1016/j.foodhyd.2010.03.004
- AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p.788
- Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with seatangle powder. Korean J Food culture 21: 541-549
- Choi MH, Yoo BS. 2007. Dynamic rheological properties of hydroxypropylated rice starches during the aging process. Korean J Food Sci Technol 39: 584-587
- Choi S-Y, Shin MS. 2009. Properties of rice flours prepared from domestic high amylose rices. KOREAN J. FOOD SCI. TECHNOL. 41(1): 16-20
- Donatella P, Monica P, Alessandro S. 2011. Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids 25: 340-349 https://doi.org/10.1016/j.foodhyd.2010.06.012
- Eliasson AC. 2004. Starch in Food. 1st ed. Woodhead Publishing, Cambridge, England. p.364
- Gisslen W. 2001. Professional Baking. Jone Wiley & Sons Inc., New-York, USA. p.403
- Han HS. 2004. Effect of ingredients on physical characteristics of rice dough and cookie. MS Thesis. Kyunggi University, Gyeonggi, Korea.
- Han JA. 2009. Digestive, physical and sensory properties of cookies made of dry-heated OSA-high amylose rice starch. Korean J Food Sci Technol 41: 668-672
- Hardeep SG, Cristina MR. 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International 37: 75-81 https://doi.org/10.1016/j.foodres.2003.08.001
-
Hardeep SG, Monica H, Cristina MR. 2004. Improving the texture and delaying staling in rice flour chapati with hydrocolloids and
${\alpha}$ -amylase. J Food Engineering 65: 89-94 https://doi.org/10.1016/j.jfoodeng.2003.12.007 - Hema PS, Senge B, Chattopadhyay PK. 2004. Rheological properties of rice dough for making rice bread. J Food Engineering 62: 37-45 https://doi.org/10.1016/S0260-8774(03)00169-9
- Ilkem D, Behic M, Gulum S, Serpil S. 2010. Utilization of chestnut flour in gluten-free bread formulations. J Food Engineering 101: 329-336 https://doi.org/10.1016/j.jfoodeng.2010.07.017
- Jung YJ, Seo HS, Myung JE, Shin JM, Lee EJ, Hwang IK. 2007. Physicochemical and sensory characteristics of rice cookies based on goami 2 with sesames (white and black) and perilla seeds. Korean J Food Cookery Sci 23: 785-792
- 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 I. S, Joo DS, Kim DS, Kim JD. 2007. Food and Health, Shin Kwang Mun Hwa Sa. pp.144-145
- Kim JS, Shin MS. 2006. Quality characteristics of cookies with resistant starches. Korean J Food cookery Sci 23(5): 659-665
- Kim KE, Lee YT. 2009. Effect of additives in making frozen rice dough on the quality of rice bread. Korean J Soc Food Sci Nutr 38: 1438-1443 https://doi.org/10.3746/jkfn.2009.38.10.1438
- Kim MY. 2007. Quality characteristics fat-substituted rice cookies prepared from rice with different farming condition. MS Thesis. Jeonnam University, Gwangju, Korea.
- Kim SK, Shin MS. 1992. Physicochemical properties of defatted nonwaxy and waxy rice starches. Korean J Food Sci Technol 24: 347-352
- Kim SM. 2011. Quality characteristics of rice cookies added with Nelumbo nucifera gaertn and Poria cocos wolf powder. MS Thesis. Myongji University, Gyeonggi, Korea.
- Kissell LT, Yamazaki WT. 1975. Protein enrichmentofcookie flours with wheat gluten and soy flour-derivatives. Cereal Chem 52(5): 638-649
- Kum JS, Lee HY, Shin MG, Yoo MR, Kim KH. 1994. Properties of modified rice starch by physical modification. Korean J Food Sci Technol 26: 428-435
- Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS. 2011. Quality characteristics of rice cookies prepared with different amylose contents. Korean J Soc Food Sci Nutr 40: 832-838 https://doi.org/10.3746/jkfn.2011.40.6.832
- Lee MH, Lee YT. 2006. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. Korean J Soc Food Sci Nutr 35(7): 886-890 https://doi.org/10.3746/jkfn.2006.35.7.886
- Mehri H, Francis B. 2009. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. J Cereal Science 49: 178-183 https://doi.org/10.1016/j.jcs.2008.09.004
- Mishra S, Rai T. 2006. Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocolloids 20: 557-566 https://doi.org/10.1016/j.foodhyd.2005.01.001
- Oh MH, Shin HC, Park JD, Lee HY, Kim K-S, Kum J-S. 2010. Effect of added trehalose and enzymes on the qualities of backsulgie. J Korean Soc Food Sci Nutr 39(7): 992-998 https://doi.org/10.3746/jkfn.2010.39.7.992
- Pyler EJ. 1979. Physical and Chemical Test Methods. Baking Science and Technology. Sosland Pub. Manhattan, KS, USA. pp.891-895
- Samyang Co. 2013a. Premix composition for various rice cake. Korean Patent 10-2013-0053904.
- Samyang Co. 2013b. Non-fermented chinese stuffed pancake. Korean Patent 10-1221561-0000.
- Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korea J Food Cookery Sci 23: 609-614
- Shin MS. 2001. Development and application of functional modified starches with various properties from cereals. http//www.nso.go.kr p.121
- Shin MS. 2010. The promotion of rice processing industry to lead green food industry of the future. Korean J Food Preserv 9(1): 16-37
- Shon KJ, Yoo BS. 2006. Effect of acetylation on rheological properties of rice starch. Starch 58: 177-185 https://doi.org/10.1002/star.200500456
- Song JC, Park HJ. 2000. Food Rheology, Ulsan University Press Center, p.151, 166, 202.
- Tuschhoff JV. 1987. Hydroxypropylated starches. In: Modified starches: Properties and uses. Wurzburg OB (ed). CR Press, Boca Raton, FL, USA pp.92-95.
- Yoo JN, Kim YA. 2001. Effect of oligosaccharide addition on gelatinization and retrogradation of Backsulgie. Korean J Food Cookery Sci 17: 156-164.
- Yoon YK. 2011. Effects of corn starch, potato starch and tapioca starch on the quality of gluten-free rice bread. MS Thesis. Dankook University, Gyeonggi, Korea.
Cited by
- Development of High Efficiency Extruded Pellets with Tapioca Starch in Olive Flounder Paralichthys olivaceus vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0818
- Quality Characteristics of White Bread added Modified Starch vol.25, pp.3, 2015, https://doi.org/10.17495/easdl.2015.6.25.3.474
- Quality Characteristics of Rice Puff Pastry Substituted with Tapioca Powder vol.34, pp.1, 2018, https://doi.org/10.9724/kfcs.2018.34.1.41
- 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 vol.24, pp.3, 2017, https://doi.org/10.11002/kjfp.2017.24.3.421
- Quality Characteristics of Dumpling Shell with Starch Material vol.29, pp.5, 2019, https://doi.org/10.17495/easdl.2019.10.29.5.402
- Benefits of the Addition of Marigold (Tagetes erecta L.) Powder on Quality Characteristics and Antioxidant Properties of Rice Cookies vol.31, pp.4, 2020, https://doi.org/10.7856/kjcls.2020.31.4.585
- Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder vol.32, pp.2, 2021, https://doi.org/10.7856/kjcls.2021.32.2.215