References
- AACC. 2000. Approved AACC Methods 10th ed. American Association of Cereal Chemists St. Paul, MN, USA
- Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC. 2001. Preparation and charateristics of joching with sweet persimmon. J Appl Biol Chem 44(2):88-91
- Cho KM, Lee JB, Kahng GG, Seo WT. 2006. A study on the making of sweet persimmon (Diospyros kaki, T) wine. Koean J Food Sci Technol 38(6):785-792
- Choi DM, Lee DS, Chung SK. 2007. Effects of fermentation pine needle extract on the quality of plain bread. Korean J Food Preserv 14(2):154-159
- Chung JY, Kim KH, Shin DJ, Son GM. 2002. Effects of sweet persimmon powder on the characteristics of bread. Korean J Food Nutr 31(5):738-742 https://doi.org/10.3746/jkfn.2002.31.5.738
- He H, Hoseney RC. 1992. Effect of quantity of wheat flour protein on bread loaf volume. Cereal Chem 69(1):17-19
- Hong JS, Chae KY. 2005. Physicochemical characteristics and antioxidant activity of astringent persimmon concentrate by boiling. Korean J Food Cook Sci 21(5):709-716
- Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Food Cook Sci 15(4):395-400
- Jeon JR, Kim J. 2004. Properties on the quality characteristics and microbial changes during storage added with extracts from Ulmus cortex. Korean J Food Cook Sci 20(2):62-68
- Jeong CH, Kwak JH, Kim JH, Choi GN, Jeong HR, Kim DO, Heo HJ. 2010. Changes in nutritional components of Daebong-gam (Diospyros kaki) during ripening. Korean Soc Food Preserv 17(4):526-532
- Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM. 2011. Manufacturing of the enhances antioxidative wine using a ripe Daebong perisimmon (Dispyros kaki L). J Appl Biol Chem 54(2):126-134 https://doi.org/10.3839/jabc.2011.022
- Kang WW, Kim GY, Kim JK, Oh SL. 2000. Quality charateristics of the bread added persimmon leaves powder. Korean J Food Cook Sci 16(4):336-341
- Kim KT, Choi AR, Lee KS, Joung YM, Lee KY. 2007. Quality characteristics of bread made from domestic Korean wheat containing Cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Cook Sci 23(4):61-468
- Kim YS, Kim MY, Chun SS. 2008. Quality characteristics of domestic wheat white bread with substituted Nelumbo nucifera G. tea powder. Korean J Food Nutr 21(4):448-456
- Kotoki D, Deka SC. 2010. Baking loss of bread with special emphasis on increasing water holding capacity. J Food Sci Technol 47(1):128-131 https://doi.org/10.1007/s13197-010-0008-2
- Kwon EA, Chang MJ, Kim SH. 2003. Quality characteristics of bread containing laminaria powder. Korean J Food Nutr 32(3):406-412 https://doi.org/10.3746/jkfn.2003.32.3.406
- Lee GH, Kim WM, Kim MK. 2013. Quality characteristic changes during storage of bread prepared by addition of yacon concentrates as sugar substitute. J Korean Soc Food Culture 28(1):107-113 https://doi.org/10.7318/KJFC/2013.28.1.107
- Lee GS, Han GP. 2013. Quality characteristics of bread supplemented with sweet pumpkin. J Korean Soc Food Culture 28(4):386-391 https://doi.org/10.7318/KJFC/2013.28.4.386
- Lee SM, Park GS. 2011. Quality characteristics of bread with various concentrations of purple sweet potato. Korean J Food Cook Sci 27(4):1-16 https://doi.org/10.9724/kfcs.2011.27.4.001
- Lee SW, Lee OS, Jang SY, Jeong YJ, Kwon JH. 2006. Monitering of alcohol fermentation condition for chenogdobansi astringent persimmon (Diospyros kaki T.). Korean J Food Preserv 13(4):490-494
- Min SH, Lee BR. 2008. Effect of astragalus membranaceus powder on yeast bread baking quality. J Korean Soc Food Culture 23(2):228-234
- Moon HK, Han JH, Kim JH, Kim JK, Kang WW, Kim GY. 2004. Quality charateristics of the breads added with freeze dried old pummkin powder. Korean J Food Cook Sci 20(2):126-132
- No JH, Kim JM, Zhang C, Kim HJ, Shin MS. 2014. Effect of astringency removal conditions on the quality of Daebong perisimmon. Korean J Food Cook Sci 30(3):351-359 https://doi.org/10.9724/kfcs.2014.30.3.351
- Roels SP, Cleemput G, Vandewalle X. 1993. Bread volume potential of variable quality flours with contain protein level as determined by factor governing mixing time and baking absorption levels. Cerea Chem 70(3):318-323
- Shin DH, Lee YW. 2005. Quality characteristics of bread added with prickly pear (Opuntia ficus-indica) powder. Korean J Food Nutr 18(4):341-348
- Shin GM, Kim DY. 2008. Quality characteristics of white pan bread by Angelica gigas nakai powder. Korean J Food Preserv 15(4):497-504
- Yang SM, Shin JH, Kang MJ, Kim SH, Sung NJ. 2010. Quality characteristics of bread with added black garlic extract. Korean J Food Cook Sci 26(5):503-510
- YTN. The delicious Yeongam Deabong Persimmon. Available from: www.youtube.com/watch?v=kC8g_04XM7k, ytnnews24, Accessed December 20, 2014
Cited by
- Quality Characteristics of Cheongju (Korean Traditional Rice Wine) with Different Additions of Ripe Daebong Persimmon (Diospyros kaki L.) vol.29, pp.4, 2019, https://doi.org/10.17495/easdl.2019.8.29.4.310
- Quality Characteristics of Breads Added with Pear Juice Prepared by Different Heat Treatments vol.29, pp.5, 2014, https://doi.org/10.17495/easdl.2019.10.29.5.392
- Antioxidant Activity and Quality Characteristics of Yanggaeng Supplemented with Ripe Daebong Persimmon Powder vol.31, pp.1, 2020, https://doi.org/10.7856/kjcls.2020.31.1.25
- 저온저장 자두를 이용한 자두 퓨레의 품질특성과 항산화 활성 vol.36, pp.1, 2014, https://doi.org/10.7318/kjfc/2021.36.1.84
- Quality and Antioxidant Characteristics of Apple Puree Containing Peel and Added Vitamin C vol.50, pp.9, 2021, https://doi.org/10.3746/jkfn.2021.50.9.992