참고문헌
- S. J. Kim, H. J. Kim, S. J. Ma, S. J. Kim, "Preparation and Quality Characteristics of Rice Breads", Korean J. Food Culture, Vol.20, No.4 pp. 433-437, (2005).
- Y. J. Lee, H. J. Yoo, W. B. Yoon, "Effect of Rice Flour and Xanthan Gum on Quality Characteristics of Bread", J. Agricultural Life and Environmental Sci. Vol.25, No.1 pp. 22-29, (2013).
- I. D. Choi, "Substitution of Rice Flour on Bread-Making Properties", Korean J. Food Preserv. Vol.17, No.5 pp. 667-673, (2010).
- M. L. Yoon, J. S. Lee, J. E. Kwak, S. H. Ko, J. H. Lee, J. B. Chun, "Comparative Analysis on Quality and Bread-making Properties by Particle Size of Dry-Milled Rice Flours of Rice Varieties", J. Korean Soc. Int. Agric, Vol.28, No.1 pp. 58-64, (2016). https://doi.org/10.12719/KSIA.2016.28.1.58
- Y. T. Lee, "Effect of Storage on Physicochemical and Bread-making Properties of Bread Premix Prepared from Rice Flour Containing Vital Gluten", Food Engineering Progress, Vol.15, No.4 pp. 311-317, (2011).
- K. Yoza, M. Okabe, J. Sima, "Present State and Issues of Rice Powder Utilization", Journal of the Japanese Society for Food Science and Technology, Vol.55, No.10 pp. 444-454, (2008). https://doi.org/10.3136/nskkk.55.444
- T. Y. Kang, E. H. Choi, M. R. Yoon, J. M. Lee, S. H. Ko, "Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread", Food Engineering Progress, Vol.18, No.3 pp. 319-324, (2014). https://doi.org/10.13050/foodengprog.2014.18.4.319
- I. Y. Kim, C. K. Zhoh, S. R. Han, Y. B. Bang, R. Y. Li, "Anti-oxidative Activity and Moisturizing Effect of Fermented Puer Tea Extract", J. of Korean Oil Chemists' Soc., Vol.30, No.2 pp. 272-279, (2013). https://doi.org/10.12925/jkocs.2013.30.2.272
- H. S. Jung, J. S. Lee, H. H. Yoon, "Quality Characteristics of Yanggeng Sweetened with Trehalose and Textural Changes During Storage", Culinary. Society of Korea, Vol.20, No.3 pp. 113-124, (2014).
- Y. J. Kwon, H. J. Kim, "Quality Characteristics of White Pan Bread Containing Heat treated Silkworm Steam Extract". FoodService Industry Journal, Vol.12, No.1 pp. 87-97, (2016). https://doi.org/10.22509/kfsa.2016.12.1.009
- O. K. Kim, S. K. Shin, "Antidiabetic Effect of Lonicerae J aponica Thunb Extract", J. of Korean Oil Chemists' Soc., Vol.29, No.3 pp. 412-420, (2012).
- B. Roser, "Trehalose, a new approach to premium dried foods", Trends Food sci. Technol. Vol.2, pp. 166-169, (1991). https://doi.org/10.1016/0924-2244(91)90671-5
- S. J. Heo, H. L. An, K. S. Lee, "Physical Properties and Sensory Evaluation of Muffins with Trehalose". Korean Journal of Culinary Research, Vol.16, No.1 pp. 13-23, (2010).
- H. L. Oh, M. H. Ahn, N. Y. Kim, J. E. Song, S. Y. Lee, M. R. Song, "Quality Characteristics and Antioxidant Activities of Yanggeng with Added Rehmanniae radix Preparata Concentrate". Korean J. soc. Food Cookery Sci, Vol.28, No.1 pp. 1-8, (2012). https://doi.org/10.9724/kfcs.2012.28.1.001
- H. Y. Kim, K. S. Noh, "Effect of trehalose on the shelf-life of Backsulgies". Korean J. Food Cookery Sci. Vol.24, pp. 912-918, (2008).
- E. S. Lee, H. J. Doo, Y. R. Kim, J. Y. Shim, "A Study on the Quality Characteristics of Backsulgi Prepared with Combined Treatment of Enzyme and Trehalose". Food Engineering Progress, Vol.14, No.3 pp. 235-242, (2010).
- M. H. Oh, H. Y. Shin, J. D. Park, H. Y. Lee, K. S. Kim, J. S. Kum, "Effect of Added Trehalose and Enzymes on the Qualities of Backsulgie", J. Korean Soc. Food Sci. Nutr, Vol.39, No.7 pp. 992-998, (2010). https://doi.org/10.3746/jkfn.2010.39.7.992
- K. Y. Chae, "Quality characteristics of unpolished glutinous rice flour Injeolmi by the addition Baekbokryung powder", FoodService Industry Journal, Vol.9, No.2 pp. 35-44, (2013). https://doi.org/10.22509/kfsa.2013.9.2.003
- S. S. Kim, H. Y, Chung, "Effects of carbohydrate materials on retarding of a Korean rice cake(karedduk)", J. Korean Soc. Food Sci. Nutr, Vol.36, No.9 pp. 1320-1325, (2007). https://doi.org/10.3746/jkfn.2007.36.10.1320
- S. S. Kim, H. Y. Chung, "Retarding Retrogradation of Korean Rice Cakes(Karedduk) with a Mixture of Trehalose and Modified Starch Analyzed by Avrami Kinetics", Korean J Food & Nutr, Vol.23, No.1 pp. 39-44, (2010).
- Y. Ohta, K. Miyake, A. Irie, Y. Ogawa, C. Kanai, M. Tateo, "Effects of Suppression on the Retrogradation of Rice Bread by Trehalose", Journal of Chugokugakuen, Vol.10, pp. 245-249, (2011).
- T. Y. Kang, E. H. Choi, H. Y. Jo, M. R. Yoon, J. S. Lee, S. H. Ko, "Effects of Japonica type rice cultivar on quality of gluten-free rice bread", J. Food Eng. Prog, Vol.17, No.4 pp. 1-6, (2013).
- H. Y. Lee, J. H. Nam, "The changes of characteristics of glutinous and rice Korean cake with Trehalose in the storage". Korean J. Food Nutr, Vol.13, pp. 570-577, (2000).
- I. S. Lee, M. H. Shin, S. M. Nam, N. Y. Chung, "The Quality Characteristics of Wheat Flour Dasik Added with Burdock Powder". FoodService Industry Journal, Vol.12, No.2 pp. 125-136, (2016). https://doi.org/10.22509/kfsa.2016.12.2.009