참고문헌
- Ahn, H. G., & Lee, E. J. (2014). Baking and Pastry Skills. Seoul, Korea: Gyomoonsa.
- An, H. K., Cho, S. G., & Hong, G. J. (2016). The characteristics of sponge cake added with suaeda asparagoides. Culinary Science and Hospitality Research, 22 (3), 1-10. https://doi.org/10.20878/cshr.2016.22.3.001
- Ash, D. J., & Colmey, J. C. (1973). Role of pH in cake baking. Baker's Digest. 47, 36-42.
- Berglund, P. T., & Hertsgaard, D. M. (1986). Use of vegetable oils at reduced levels in cake, pie crust, cookies and muffins. Journal of Food Science, 51(3), 640-644. https://doi.org/10.1111/j.1365-2621.1986.tb13899.x
- Campbell, A. M., Penfield, M. P., & Griswold, R. M. (1979). The experimental study of food (2nd ed., p. 459). Boston MA : Hounghton Mifflin.
- Chae, Y. C. (1997). The role of baking and eggs. Culinary Science & Hospitality Research, 3, 367-383.
- Choi, G. Y., Bae, J. H., & Han, G. J. (2007). The quality characteristics of sponge cake containing a functional and natural product (1. Mulberry leaf powder). Journal of the East Asian Society of Dietary Life, 17(5), 703-709.
- Choi, H. J., & Yoon, H. H. (2021). Quality characteristics of rice muffin added with nondigestible maltodextrin. Korean Journal of Food and Cookery Science, 37(3), 210-219. https://doi.org/10.5851/kosfa.2017.37.2.210
- Chun, Y. H., Kim, C. K., & Kim, W. J. (1986). Effect of temperature, pH and sugar on kinetic property of maillard reaction. Korean Journal of Food Science and Technology, 18(1), 55-60.
- Chung, H. J. (2006). Quality characteristics of low-fat muffins containing whey protein concentrate. Korean Journal of Food and Cookery Science, 22(6), 890-897.
- Ha, W. G. (1995). Immunity-enhancing effect of whey protein. Journal of Dairy Science and Biotechnology, 12(2), 17-21.
- Han, T. J., Oh, S. U., Kim, M. J., & Kang, S. T. (2016). Quality characteristics of sponge cake with lemon grass powder. Korean Journal of Food Science and Technology, 48(4), 347-353. https://doi.org/10.9721/KJFST.2016.48.4.347
- Hayes, A., & Cribb, P. J. (2008). Effect of whey protein isolate on strength, body composition and muscle hypertrophy during resistance training. Current Opinion in Clinical Nutrition and Metabolic, 11(1), 40-44. https://doi.org/10.1097/MCO.0b013e3282f2a57d
- Hippleheuser, A. L., Landberg, L. A., & Turnak. F. L. (1995). A system approach to formulating a low-fat muffin. Food Technology (Chicago), 49(3), 92-95.
- Jang, S. W. (1992). Encyclopaedia dictionary of bread and cakes (pp. 174, 272-273). Seoul: Minumsa Publishing Group.
- Jung, C. L., & Yoon, H. H. (2022). Quality properties and sensory characteristics of sponge cakes added with purple carrot powder. Culinary Science & Hospitality Research, 28(3), 1-12. https://doi.org/10.20878/cshr.2022.28.3.001
- Kim, C. H. (2010). Quality characteristics of low-fat butter sponge cakes prepared with Whey Protein Isolate. Korean Journal of Food Science and Technology, 42(2), 165-174.
- Kim, C. H. (2015a). Quality characteristics of sponge cakes with radish Leaf powder. Journal of the East Asian Society of Dietary Life, 25(3), 502-512. https://doi.org/10.17495/easdl.2015.6.25.3.502
- Kim, C. H. (2015b). Quality characteristics of Seolgiddeok added with whey protein concentrate (WPC) powder. The Korean Journal of Food and Nutrition, 28(3), 436-445. https://doi.org/10.9799/ksfan.2015.28.3.436
- Kim, J. U., Song, K. Y., Seo, K. H., & Yoon, Y. C. (2012). Effects of added WPC and WP on the quality and shelf life of Tofu. Journal of Dairy Science and Biotechnology, 30(2), 93-109.
- Kim, H. J., Kim, M. H., & Han, Y. S. (2021). Antioxidant activities and quality characteristics of sponge cake added with premature mandarin peel powder. Journal of the Korean Society of Food Science and Nutrition, 50(9), 981-991. https://doi.org/10.3746/jkfn.2021.50.9.981
- Kimball, S. R., & Jefferson, L. S. (2001). Regulation of protein synthesis by branched-chain amino acids. Current Opinion in Clinical Nutrition and Metabolic Care, 4(1), 39-43. https://doi.org/10.1097/00075197-200101000-00008
- Kim, Y. A. (2005). Effects of lycium chinese powders on the quality characteristics of yellow layer cake. Journal of the Korean Society of Food Science Nutrition, 34(3), 403-407. https://doi.org/10.3746/jkfn.2005.34.3.403
- Lagrange, V. (1998). U.S. whey proteins and new fractions as ingredients in functional dairy products and innovative nutraceuticals. Journal of Dairy Science and Biotechnology, 16(2), 106-118.
- Lee, S. L., & Huh, E. J. (2023). Changes in dietary life and dietary life satisfaction in one-person households during the COVID-19 pandemic. Human Ecology Research, 61 (1), 29-38. http://dx.doi.org/10.6115/her.2023.003
- Lee, J. S., Seong, Y. B., Jeong, B. Y., Yoon, S. J., Lee, I. S., & Jeong, Y. H. (2009). Quality characteristics of sponge cake with black garlic powder added. Journal of the Korean Society of Food Science and Nutrition, 38(9), 1222-1228. https://doi.org/10.3746/jkfn.2009.38.9.1222
- Lee, K. H., & Lee, M. H. (2021). The palatability and quality characteristics of whey added pan bread. Culinary Science & Hospitality Research, 27(12), 34-44.
- Lee, S. E., & Lee, J. H. (2013). Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean Journal of Food Science and Technology, 45(1), 53-58. https://doi.org/10.20878/cshr.2021.27.12.004
- Moon, S. J., Oh, H. S., & Lee, M. H. (1995). Physical and sensory characteristics of butter sponge cakes prepared with soybean oil and hicook. Korean Journal of Food and Cookery Science, 11(4), 323-329.
- Moon, S. L., & Jang, M. S. (2008). Quality properties of yellow layer cake prepared with diacylglycerol oil. Journal of the Korean Society of Food Science and Nutrition, 37(6), 775-783. https://doi.org/10.3746/jkfn.2008.37.6.775
- Oh, H. B., Jung, K. Y., Shin, S. N., & Kim, Y. S. (2017). Quality properties of sponge cake containing Dangyuja (citrus grandis osbeck) powder. Culinary Science and Hospitality Research, 23(8), 83-89. https://doi.org/10.20878/cshr.2017.23.8.008
- Pal, S., Ellis, V., & Dhaliwal, S. (2010). Effects of whey protein isolate on body composition, lipids, insulin and glucose in over- weight and obese individuals. British Journal Nutrition, 104(5), 716-723. https://doi.org/10.1017/S0007114510000991
- Park, J. K., Huh, C. K., Gim, D. W., Kim, Y. J. Kim, S. H., Kwon, Y. K. et al. (2018). Quality characteristics of whey Makgeolli vinegar produced using Acetobacter Pomorum IWV-03. Korean Journal of Food Science and Technology, 50 (1), 61-68. https://doi.org/10.9721/KJFST.2018.50.1.61
- Park, J. S., Lee, Y. J., & Chu, S. S. (2010). Quality characteristics of sponge cake added with banana powder. Journal of the Korean Society of Food Science and Nutrition, 39(10), 1509-1515. https://doi.org/10.3746/jkfn.2010.39.10.1509
- Pihlanto, A. (2006). Antioxidative peptides derived from milk proteins. International Dairy Journal, 16 (11), 1306-1314. https://doi.org/10.1016/j.idairyj.2006.06.005
- Raidle, M. A., & Klein, B. P. (1983). Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chemistry, 60, 367-370.
- Ruth, H., & Elsie, H. D. (1966). Performance of fats in white cake. Cereal Chemistry, 43, 538-546.
- Shin, J. H., Chae, M. J., & Han, J. A. (2021). Physical and sensory characteristics of brownies containing whey powder. Korean Journal of Food Science and Technology, 53(3), 321-328. https://doi.org/10.9721/KJFST.2021.53.3.321
- Song, E. S., & Kang, M. H. (2004). The properties of yellow layer cakes made by different substituting levels of waxy maize starch for shortening. Journal of the East Asian Society of Dietary Life, 14(1), 39-46.
- Song, E. S., Kang, M. H., & Kim, S. J. (2001). Characteristics of low calorie layer cake by adding different levels of polydextrose. Korean Journal of Food and Cookery Science, 17(4), 367-372.
- Song. J. H. (2023). Tigernuts powder, gluten free, sponge cake, quality characteristics (Unpublished master's thesis). Gyounghee University, Seoul, Korea.
- Suh, H. J., Shin, J. C., Kim, J. H., Jang, J. H., & Han, S. H. (2017). Optimal enzyme selection for organic whey protein hydrolysis. The Korean Journal of Food and Nutrition, 30 (6), 1359-1363. https://doi.org/10.9799/ksfan.2017.30.6.1359
- Protein. (2024). Retrieved January 2, 2024, from https://ko.wikipedia.org/wiki/%EB%8B%A8%EB%B0%B1%EC%A7%88
- Yang, H. Y., Lee, J. S., & Park, K. H. (2010). Effect of whole egg spray-drying conditions on physical and sensory properties of sponge cake. Korean Journal of Food Science and Technology, 42(3), 310-316.
- Yoon, C. H., An, S. I., Jeong, A. R., Han, S. E., Kim, M. H., & Lee, C. W. (2010). Characteristics of whey protein (WPC-30) hydrolysate from cheese whey. Journal of Animal Science and Technology, 52(5), 435-440. https://doi.org/10.5187/JAST.2010.52.5.435