참고문헌
- An, S. H. (2014). Quality characteristics of muffin added with bitter melon(Momordica charantia L.) powder. Korean Journal of Food and Cookery Science, 30(5), 499-508. https://doi.org/10.9724/kfcs.2014.30.5.499
- Bae, H. J., Ryu, B. I., Woo, K. S., Seo, M. C., & Kim, C. S. (2012). Quality characteristic of muffins added with whole waxy sorghum flour. Korean Journal of Food and Cookery Science, 28(4), 473-478. https://doi.org/10.9724/kfcs.2012.28.4.473
- Bae, J. H., & Jung, I. C. (2013). Quality characteristic of muffin added buckwheat powder. Journal of East Asian Society of Dietary Life, 23(4), 430-436.
- Chang, H. G., & Ryu, I. S. (1989). Comparison of end-product potentialities of Korean and American wheats. Korean Journal of Food Science and Technology 21(4), 521-527.
- Choi, S. H. (2016). Quality characteristics of muffins added with amaranth leaf powder. Culinary Science & Hospitality Research, 22(4), 51-64. https://doi.org/10.20878/cshr.2016.22.4.004
- Chung, E. S., & An, S. H. (2015). Physicochemical and sensory characteristics of muffins added with wheat sprout powder. The Korean Journal of Culinary Research, 21, 207-220.
- Hong. H. H., Jo, N. J., Lee, J. H., & Lee, M. H. (2011). Standard Materials Science, B & C World, Seoul.
- Hwang, S. Y., & Choi, S. K. (2015). Quality characteristics of muffins containing mealworm (Tenebrio molitor). The Korean Journal of Culinary Research, 21(3), 104-115.
- Hwang, Y. K., Lee, H. T., & An, H. L. (2014). Quality characteristics of muffins with tagatose. Journal of East Asian Society of Dietary Life, 24(6), 802-810. https://doi.org/10.17495/easdl.2014.12.24.6.802
- Jang, H. G., Bae, J. H., & Park, S. M. (2002). Confectionery baking materials. Hyoil Publishing Co., Seoul.
- Jang, S. J. (2012). Quality characteristics of muffins prepared with freeze dried-mugwotr powder. The Korean Journal of Food and Nutrition, 25(4), 903-910. https://doi.org/10.9799/ksfan.2012.25.4.903
- Jang, K. H., Kang, W. W., & Kwak, E. J. (2012). Quality characteristic of muffin added with rice bran powder. Journal of East Asian Society of Dietary Life, 22(4), 543-549.
- Jeong, H. C., & Jeon, H. M. (2016). Quality characteristics of muffin with added grape powder. Journal of the Korean Society of Food Culture, 31(5), 598-505.
- Jeong, J. S., Kim, Y. J., Choi, B. R., Lee, J. A., Go, G. B., Son, B. G., Gang, S. W., & An, S. H. (2014). Quality characteristics of muffin with addded Corni fructus powder. Korean Journal of Food and Cookery Science, 30(6), 726-734. https://doi.org/10.9724/kfcs.2014.30.6.726
- Jo, N. J., Kim, Y. H., Kim, S. M., Do, J. J., Bae, S. H., Sin, E. H., Sim, C. H., Lee, M. H., Jeong, S. T., Cha, W. J., & Hwang, Y. K. (2000). Confectionery Baking Materials. B&C World, Seoul.
- Kim, E. J., & Lee, J. H. (2012). Qualities of muffins made with jujube powder. The Korean Society of Food Science and Nutrition, 41(12), 1792-1797. https://doi.org/10.3746/jkfn.2012.41.12.1792
- Kim, H. S., & Yoo, S. S. (2016). A study on quality characteristics and optimized recipe of muffin with added acai berry powder. Journal of the Korean Society of Food Culture, 31(3), 226-234. https://doi.org/10.7318/KJFC/2016.31.3.226
- Kim, J. Y., Lee, K. T., & Lee, J. H. (2013). Quality characteristics of bakery products with whole green wheat powder. Korean Journal of Food and Cookery Science, 29(2), 137-146. https://doi.org/10.9724/kfcs.2013.29.2.137
- Kim, K. T., Choi, A. R., Lee, K. S., Joung, Y. M., & Lee, K. Y. (2007). Quality characteristics bread made from domestic Korean wheat flour containing cactus chounnyuncho (Opuntia humifusa) powder. Korean Journal of Food and Cookery Science, 23(4), 461-468.
- Kim, S. H., Lee, W. K., Choi, C. S., & Cho, S. M. (2012). Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. The Korean Society of Food Science and Nutrition, 41(3), 369-375. https://doi.org/10.3746/jkfn.2012.41.3.369
- Kim, S. W., Lee, Y. T., Chang, H. G., Won, J. H., & Nam, J. H. (2002). White layer cake-making properties of Korean wheat cultivars. Korean Journal of Food Science and Technology, 34(2), 194-199.
- Kim, Y. H. (1996). Qualities of bread and changes in phytic acid during breadmaking with whole wheat flour. The Korean Society of Food Science and Nutrition, 25(5), 779-785.
- Kim, Y. H., Choi, K. S., Son, D. H., & Kim, J. H. (1996). Rheological properties of dough with whole wheat flour. The Korean Society of Food Science and Nutrition, 25(5), 817-823.
- Kim, Y. H., Choi, K. S., Son, D. H., & Kim, J. H. (1996). Rheological properties of dough with whole wheat flour. The Korean Society of Food Science and Nutrition, 25(5), 817-823.
- Ko, D. Y., & Hong, H. Y. (2011). Quality characteristics of muffins containing bokbunja (Rubus coreus Miquel) powder. Journal of East Asian Society of Dietary Life, 21(6), 863-870.
- Koh, B. K. (1999). A comparison of protein characteristics of Korean and imported wheat varieties. Korean Journal of Food Science and Technology, 31(3), 586-592.
- Lee, J. K., Lee, K. J., Jo, H. J., Kim, K. I., Yoon, J. A., Chung, K. H., Song, B. C., & An, J. H. (2013). Quality characteristics of muffins containing Akebia quinata leaves powder. The Korean Journal of Food and Nutrition, 26(4), 879-885. https://doi.org/10.9799/ksfan.2013.26.4.879
- Lee, K. H. (1996). Sensory characteristics of pound cake baked from Korean wheat flour. The Korean Journal of Food and Nutrition, 9(4), 419-423.
- Lee, K. S. (2010). The Latest Confectionery Baking Ron. B&C World, Seoul.
- Lee, Y. S., & Chung, H. J. (2013). Quality characteristic of muffin supplemented with freeze-dried apricot powder. The Korean Society of Food Science and Nutrition, 42(6), 957-963. https://doi.org/10.3746/jkfn.2013.42.6.957
- Lim, Y. H., & Noh, W. S. (1997). Studies on baking properties of Korean wheat. Journal of East Asian Society of Dietary Life, 7(2), 167-173.
- No, S. H., & Lee, M. R. (2001). Effects of whole wheat flour on the rheological properties of dough gassing power of yeast. The Korean Journal of Culinary Research, 7(3), 179-191.
- Oh, M. S., Kim, H. Y., Lee, Y. S., & Kim, H. S. (2007). Physicochemical and sensory characteristics of sponge cake system prepared with domestic and imported wheat flour. Korean Society of Food Culture, 22(6), 813-819.
- Park, H. S., & Chung, H. J. (2014). Influence of the addition of aronia powder on the quality and antioxidant activity of muffins. The Korean Society of Food Preservation, 21(5), 668-675. https://doi.org/10.11002/kjfp.2014.21.5.668
- Roh, S. H., Lee, M. Y., & Hong, C. H. (2001) Effects of whole wheat flour on the rheological properties of dough gassing of yeast. The Korean Journal of Culinary Research, 7(3), 179-191.
- Seo, E. O., Kim, K. O., & Ko, S. H. (2011). Quality characteristic of muffins containing domestic dropwort powder. Journal of East Asian Society of Dietary Life, 21(3), 338-344.
- Seo, E. O., Kim, K. O., Ko, S. H., Park, J. H., Han, E. J., Cha, K. O., & Ko, E. H. (2012). Quality characteristic of muffin containing maesangi powder abstract. Journal of East Asian Society of Dietary Life, 22(3), 414-421.
- Song, Y. K., Hwang, Y. K., Lee, H. T., & An, H. L. (2013) Quality characteristics of pan bread with the addition of Korean whole wheat flour. Journal of East Asian Society of Dietary Life, 23(5), 586-596.
- Yang, S. M., Kang, M. J., Kim, S. H., Shin, J. H., & Sung, N. J. (2010). Quality characteristics of functional muffins containing black garlic extract powder. Korean Journal of Food and Cookery Science, 26(6), 737-744.
- Yi, S. Y., & Kim, C. S. (2001). Effects of added yam powders on the quality characteristics of yeast leavened pan breads made from imported wheat flour and Korean wheat flour. The Korean Society of Food Science and Nutrition, 30(1), 56-63.
피인용 문헌
- Quality Characteristics of Jujube Brownie with Jujube Paste vol.31, pp.3, 2021, https://doi.org/10.17495/easdl.2021.6.31.3.191