Acknowledgement
This research was supported by Seongnam Senior Industrial Innovation Center '2023 Age-friendly convergence product practical application support project'.
References
- AOAC. 1980. Official Methods of Analysis. 13th ed. pp.3508-3515. Association of Official Analytical Chemists
- Cha BC, Lee SB, Rhim TJ, Lee KH. 2000. Antioxidative and hepatoprotective effect of compounds isolated from Galla rhois (Rhus javanica Linne). Korean J Med Crop Sci 8:157-164
- Cho YJ. 2017. Inhibitory effect of Koreinsis chinensis leaves extract on proinflammatory responses in lipopolysaccharide-induced Raw 264.7 cells. J Appl Biol Chem 60:191-198 https://doi.org/10.3839/jabc.2017.031
- Chung JY, Kim CS. 1998a. Development of buckwheat bread: 1. Effects of vital wheat gluten and water-soluble gums on dough rheological properties. Korean J Soc Food Sci 14:140-147
- Chung JY, Kim CS. 1998b. Development of buckwheat bread: 2. Effects of vital wheat gluten and water soluble gums on baking and sensory properties. Korean J Soc Food Sci 14:168-176
- Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15:395-400
- Im JG, Kim YH. 2003. Quality characteristics of bread prepared by the addition of black soybean powder. J East Asian Soc Diet Life 13:334-341
- Jo JB, Park HJ, Lee EH, Lee JE, Lim SB, Hong SH, Cho YJ. 2017. Whitening and anti-wrinkle effect of Pinus koraiensis leaves extracts according to the drying technique. J Appl Biol Chem 60:73-78 https://doi.org/10.3839/jabc.2017.013
- Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34:232-237
- Jung IC. 2006. Rheological properties and sensory characteristics of white bread with added mugwort powder. J East Asian Soc Diet Life 16:332-343
- Kang JS, Kang SK, Kim HS. 2009. Preparation and characteristics of bread by medicinal herb composites with cognitive function. J Korean Soc Food Sci Nutr 38:1131-1138 https://doi.org/10.3746/jkfn.2009.38.9.1131
- Kang MY, Nam YJ. 1999. Studies on bread-making quality of colored rice (Suwon 415) flours. Korean J Food Sci 15:37-41
- Kim E, Ju HW. 2016. Quality characteristics of white pan bread with Cudrania tricuspidata leaf powder. Culin Sci Hosp Res 22:173-186 https://doi.org/10.20878/cshr.2016.22.7.014014014
- Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30:542-547
- Kim E, Suh SU. 2023. Quality characteristics of white pan bread made with watermelon seed powder. Culin Sci Hosp Res 29:27-36 https://doi.org/10.20878/cshr.2023.29.3.004
- Kim HS, Jung BO, Lee SB, Chung SJ. 2012. Antioxidant and antibacterial activities of Pinus koraiensis extracts with chitosan. J Chitin Chitosan 17:221-228
- Kim YH, Han MR, Yoon SJ. 2020. Quality characteristics and textural properties of dough of white pan bread with added chlorella powder. Korean J Food Nutr 33:681-691
- Kwon KS, Kim YS, Song GS, Hong SP. 2004. Quality characteristics of bread with Rubi fructus (Rubus coreanus Miquel) juice. Korean J Food Nutr 17:272-277
- Lee JS, Kim JM. 2020. Quality characteristics and antioxidant properties of white pan bread added with sea buckthorn (Hippophae rhamnoids L.) berry powder. Korean J Food Nutr 33:473-482
- Lee KH, Lee MH. 2021. The palatability and quality characteristics of whey added pan bread. Culin Sci Hosp Res 27:34-44
- Lee KH. 2014. Trends and prospects of the bakery industry. Food Ind Nutr 19:38-46
- Lee MH, Jeong JH, Oh MJ. 1992. Antioxidative activity of gallic acid in acorn extract. J Korean Soc Food Sci Nutr 21:693-700
- Lee MH. 2018. Quality characteristics of white pan bread added mate (Ilex paraguariensis) leaf powder. Culin Sci Hosp Res 24:145-155 https://doi.org/10.20878/cshr.2018.24.5.015
- Lee SH. 1990. Confectionery, baking. Bull Food Technol 3:5-17
- Lee YS, Hwang YK, Woo IA. 2006. A study on the preference and the actual using patterns of the bakery products using functional ingredients. Korean J Culin Res 12:116-130
- Park GS, Lee SJ. 1999. Effects of job's tears powder and green tea powder on the characteristics of quality of bread. J Korean Soc Food Sci Nutr 28:1244-1250
- Park JR. 2022. Quality characteristics of morning bread added with aster glehni powder. Culin Sci Hosp Res 28:45-56
- Park LY. 2015. Effect of Houttuynia cordata Thunb. powder on the quality characteristics of bread. Korean J Food Sci Technol 47:75-80 https://doi.org/10.9721/KJFST.2015.47.1.75
- Park SH, Chang KH, Byun GI, Kang WW. 2009. Quality characteristics of bread made with flour partly substituted by lotus leaf powder. Korean J Food Preserv 16:47-52
- Shin GM, Jung JW. 1998. A study on the utilige of materials of bread. Korean J Culin Res 4:389-411
- Shin GM, Kim DY. 2008. Quality characteristics of white pan bread by Angelica gigas Nakai powder. Korean J Food Preserv 15:497-504
- Shin GM, Roh SH. 2000. A study on the commonness and difference in patisseries and bread. Korean J Culin Res6:331-349
- Shin JW, Shin GM. 2008. Quality of white pan bread as affected by various concentrations of Corni fructus powder. J East Asian Soc Diet Life 18:1007-1013
- Shin YJ, Jegal JM, Lee MH. 2019. Quality and antioxidant properties of white bread with Gynura procumbens powder. Culin Sci Hosp Res 25:1-11
- Song HK, Kim JK. 1994. Essential oil components of leaves and resins from Pinus densiflora and Pinus koraiensis. J Korean Wood Sci Technol 22:59-67
- Woo SL, Lee MH. 2021. Quality characteristics and antioxidant of pan bread prepared with mugwort powder. Culin Sci Hosp Res 27:153-162