참고문헌
- Bae JH, Jung IC. Quality characteristics of muffin added with buckwheat powder. J East Asian Soc Dietary Life, 23, 430-436 (2013)
- Choi OJ, Shim KH, Ma EB, Lee S, Son KS, Jung HN. Quality characteristics of english muffin with powdered soft and hard type rice flour by different grinding methods. Korean J Food Cook Sci, 31, 544-550 (2015) https://doi.org/10.9724/kfcs.2015.31.5.544
- Ha SK, Kim BK, Hwang WH, Mo YJ, Jeong JM, Lee DK, Kim WJ, Kim JJ, Jeung JU. Early maturing rice variety "Baromi2" with a floury endosperm and suitable for dry-milling of rice grain. Korean J Breed Sci, 54, 433-441 (2022) https://doi.org/10.9787/KJBS.2022.54.4.433
- Hera E, Martinez M, Gomez M. Influence of flour particle size on quality of gluten-free rice bread. LWT-Food Sci Technol, 54, 199-206 (2013) https://doi.org/10.1016/j.lwt.2013.04.019
- Hwang YK, An HL. Quality characteristics of muffins with molasses. Culi Sci Hos Res, 26, 56-66 (2020)
- Jeong EJ, Kim KP, Bang BH. Quality characteristics of cookies added with Hongkuk powder. Korean J Food Nutr, 26, 177-183 (2013) https://doi.org/10.9799/ksfan.2013.26.2.177
- Joo SY, Choi HY. Quality characteristics of cabbage rice nutritional bars made with varying ratios of cabbage powder. Korean J Food Cook Sci, 32, 441-448 (2016) https://doi.org/10.9724/kfcs.2016.32.4.441
- Jun HI, Yang EJ, Kim YS, Song GS. Effect of dry and wet millings on physicochemical properties of black rice flours. J Korean Soc Food Sci Nutr, 37, 900-907 (2008) https://doi.org/10.3746/jkfn.2008.37.7.900
- Jung S, Kang WW. Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J Food Preserv, 18, 33- 38 (2011) https://doi.org/10.11002/kjfp.2011.18.1.033
- Kang TY, Choi E, Jo HY, Yoon MR, Lee JS, Ko S. Effects of rice flour particle size on quality of gluten-free rice bread. Food Eng Prog, 18, 319- 324 (2014) https://doi.org/10.13050/foodengprog.2014.18.4.319
- Kang TY, Jo HE, Sohn KH, Yoon MR, Lee JS, Lee S, Ko S. Effect of rice variety on the processability for preparing rice cookies. Korean J Food Sci Technol, 48, 492-495 (2016) https://doi.org/10.9721/KJFST.2016.48.5.492
- Kim EJ. Quality characteristics of white pan bread made with durum wheat semolina. Culi Sci Hos Res, 29, 48-60 (2023) https://doi.org/10.20878/cshr.2023.29.4.006
- Kim HA, Lee KH. A study on the quality of muffins made with goami powder of different particle sizes. J East Asian Soc Dietary Life, 21, 553-562 (2011)
- Kim JS, Choi JH, Choi HY. Quality characteristics of Jeungpyun with different amount of Makgeolli. Korean J Food Sci Technol, 54, 196-202 (2022)
- Kim MY, Chun SS. Effects of sourdough on the quality characteristics of rye-wheat mixed bread. J Korean Soc Food Sci Nutr, 37, 625-632 (2008) https://doi.org/10.3746/jkfn.2008.37.5.625
- Kim WM, Yoon KH, Lee GH. Properties of glutenfree rice muffins with added processed rice flour. J Korean Soc Food Sci Nutr, 49, 502-510 (2020) https://doi.org/10.3746/jkfn.2020.49.5.502
- Korean Agro-Fisheries & Food Trade Corporation. Available from: http://www.atfis.or.kr. Accessed Jul. 10, 2023.
- Korean Stastical Information Service. Available from: https://kosis.kr/statHtml/statHtml.do?orgId=10 1&tblId=DT_1ED0001&vw_cd=MT_ZTITLE&list _id=F14_10&scrId=&seqNo=&lang_mode=ko&o bj_var_id=&itm_id=&conn_path=MT_ZTITLE&p ath=%252FstatisticsList%252FstatisticsListIndex.do. Accessed Jul. 10, 2023.
- Kwon SB, Kwon HJ, Lim JG, Park JS. Comparison of quality characteristics by rice powder particle size. Culi Sci Hos Res, 25, 63-71 (2019)
- Lee JG, Jeong GA, Jeong JY, Lee CJ. Quality characteristics of noodles supplemented with rice flour and shell powder. Korean J Food Sci Technol, 51, 221-226 (2019)
- Lee SJ, Shin JH, Choi DJ, Kwon OC. Quality characteristics of cookies prepared with fresh and steamed garlic powders. J Korean Soc Food Sci Nutr, 36, 1048-1054 (2007) https://doi.org/10.3746/jkfn.2007.36.8.1048
- Lim EJ, Lee HS, Lee YH. Physical and sensory characteristics of sponge cake with added broccoli (Brassica oleracea var. italica Plenck) powder. J East Asian Soc Dietary Life, 20, 873-880 (2010)
- Marco C, Rosell CM. Bread making performance of protein enriched gluten-free breads. Eur Food Res Technol, 227, 1205-1213 (2008) https://doi.org/10.1007/s00217-008-0838-6
- Matos ME, Sanz T, Rosell CM. Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocoll 35, 150-158 (2014) https://doi.org/10.1016/j.foodhyd.2013.05.007
- Park GS, Kim KE, Park SY. Quality characteristics of purple sweet potato muffins containing rice flour. Korean J Food Preserv, 19, 833-840 (2012) https://doi.org/10.11002/kjfp.2012.19.6.833
- Park JH. Quality characteristics of rice pound ball cake according to addition of chickpea powder. Culi Sci Hos Res, 27, 94-103 (2021)
- Park MK, Lee KS, Lee KH. Effects of rice powder particle size in baked rice breads. J East Asian Soc Dietary Life, 18, 397-404 (2008)
- Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS. High-protein rice flour in the development of gluten-free muffins. J Food Sci, 85, 1397-1402 (2020) https://doi.org/10.1111/1750-3841.15140
- Qin W, Lin Z, Wang A, Chen Z, He Y, Wang L, Liu L, Wang F, Tong LT. Influence of particle size on the properties of rice flour and quality of gluten-free rice bread. LWT, 151, 112236 (2021)
- Seo JH, Hong CY, Kim MY, Lee YJ, Lee YR, Chun A, Lee JS, Jeong HS. Physicochemical properties of rice cookies at various mixing ratios of rice and wheat flour. J Korean Soc Food Sci Nutr, 49, 1246-1251 (2020) https://doi.org/10.3746/jkfn.2020.49.11.1246
- Shin DS, Lee EC, Choi JY, Oh SK, Park HY. Comparative analysis of quality properties by the particle size of rice flours according to cultivars. Korean J Food Nutr, 30, 635-643 (2017)
- Shin GM. Quality characteristics of Lycii fructus powder added sponge cake. Culi Sci Hos Res, 21, 63-75 (2015) https://doi.org/10.20878/cshr.2015.21.6.006
- Singh JP, Kaur A, Shevkani K, Singh N. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical antioxidant and sensory properties of gluten-free eggless rice muffins. Int J Food Sci Technol, 50, 1190-1197 (2015) https://doi.org/10.1111/ijfs.12764
- Song DH, Kim GJ, Kim JH, Seo HR, Kim SG, Jin A, Yoon JA, Chung KH, An JH. Quality characteristics and antioxidant activity of muffins prepared by substituting wheat flour with different rice powders. Korean J Food Sci Technol, 49, 567-573 (2017)
- Tak ES, Jung HN. Comparison of the physicochemical and gelatinization properties of various barley cultivars. J Korean Soc Food Cult, 37, 345-353 (2022)