1 |
Korean Food Code. (2002) Korean Food & Drug Administration. Seoul, Korea, pp. 3-4.
|
2 |
De Boer, R. and Hiddink, J. (1980) Membrane process in the dairy industry: State of the art. Desalination 35, 169-192.
DOI
ScienceOn
|
3 |
Hujanen, M. and Linko, Y. Y. (1996) Effect of temperature and various nitrogen sources on L-lactic acid production by Lactobacillus casei. Appl. Microbiol. Biotechnol. 45, 307- 313.
DOI
ScienceOn
|
4 |
Al-Eid, S. M., Al-Neshawy, A. A., and Al-Shaikh Ahmad, S. S. (1999) Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread. J. Cereal Sci. 30, 79-82.
DOI
ScienceOn
|
5 |
Gujral, H. S. and Singh, N. (1999) Effect of additives on dough development gaseous release and bread making properties. Food Res. Int. 32, 691-697.
DOI
ScienceOn
|
6 |
Hong, H. H. and Min, K. C. (1997) Test of bread and cake. Kwangmoongag, Seoul, Korea, pp. 108.
|
7 |
Huang, Y. L., Zhang, W. Z., Cheung, C. M., and Yang S. T. (2002) Production of carboxylic acids from hydrolyzed corn meal by immobilized cell fermentation in a fibrous-bed bioreactor. Bioresource Technol. 82, 51-59.
DOI
ScienceOn
|
8 |
Pyler, E. J. (1988) Baking science and technology, 3rd ed. Vol. II. Sosland Publishing Company, USA, pp. 889-890.
|
9 |
Yun, M. S. (2004) New practical bread and cake. Jigumunhwasa, Seoul, Korea, pp. 41.
|
10 |
Zadow, J. G. (1981) Measurement of the effect of whey protein concentrates on fermenting doughs by the Instron tester. Aust. J. Dairy Technol. 36, 56-59.
|
11 |
Ronald, H. Z. (1992) Bread lecture. American Institute of Baking, USA, pp. 1311, 1404-1405.
|
12 |
SAS. (2007) User's guide. SAS Institute: Cary, NC, USA.
|
13 |
Woolford, M. K. (1984) The antimicrobial spectra of organic compounds with respect to their potential as hay preservatives. Grass and Forage Sci. 39, 75-79.
DOI
|
14 |
Sheila, K., Karina, W., Catherine, S., and Elke, K. A. (2000) Incorporation of dairy ingredients into wheat bread. Eur. Food Res. Technol. 210, 391-396.
DOI
ScienceOn
|
15 |
Stiles, M. E. (1996) Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70, 331-345.
DOI
|
16 |
Vollmar, A. and Meuser, F. (1992) Influence of starter cultures consisting of lactic acid bacteria and yeasts on the performance of a continuous sour dough fermenter. Cereal Chem. 69, 20-27.
|
17 |
Lee, J. H. (2005) Effects of whey ferment cultured by Propionibacterium freudenreichii KCCM 31227 on rheological properties of dough and quality characteristics of white pan bread. Ph. D. thesis, Konkuk Univ., Seoul, Korea.
|
18 |
Lindgren, S. E. and Dobrogosz, W. J. (1990) Antagonistic activities of lactic acid bacteria in food and feed fermentation. FEMS Microbiol. Reviews 87, 149-164.
DOI
|
19 |
Litchfield, J. H. (1996) Microbiological production of lactic acid. Adv. Appl. Microbiol. 42, 45-95.
DOI
|
20 |
Magnusson, J. and Schnrer, J. (2001) Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Appl. Environ. Microbiol. 67, 1-5.
DOI
ScienceOn
|
21 |
Mukhopadhyay, S. N., Ghose, T. K., and Fiechter, A. (1979) Effect of fermentation variables on cellulose production by Trichoderma sp. Biotechnol. Lett. 1, 205.
DOI
|
22 |
Main, A. (1991) Fermented dairy products as food ingredients. Food Res. 51, 120-125.
|
23 |
Maher, G. A., Varriano-Marston, E., and Jonhson, J. A. (1978) Rheological dough properties as affected by organic acids and salt. Cereal Chem. 55, 683-691.
|
24 |
Moon, N. J. (1983) Inhibition of the growth of acid tolerant yeasts by acetate, lactate and propionate, and their synergistic mixtures. J. Appl. Bacteriol. 55, 53-460.
|
25 |
Hunter, J. E. and Frazier, W. C. (1961) Gas production by associated swiss cheese bacteria. Department of Bacteriology, University of Wisconsin Press Co., Madison, pp. 2176- 2186.
|
26 |
Brul, S. and Coote, P. (1999) Preservative agents in foods: Mode of action and microbial resistance mechanism. Int. J. Food Microbiol. 50, 1-17.
DOI
ScienceOn
|
27 |
AACC (American Association of Cereal Chemists) (1985) Approved methods of AACC. Saint Paul, Minnesota, USA, 02-31, 10-10b.
|
28 |
Berkowitz, D. and Oleksyk, L. E. (1991) Leavened breads with extended shelf-life. US Patent 5,059,432.
|
29 |
Boyaval, P. and Corre, C. (1995) Production of propionic acid. Lait 75, 453-461.
DOI
|
30 |
Cha, U. J. (2003) A study on properties of the flour-ferment with Lactobacillus acidophilus and the quality of noodles using the ferment. Ph. D. thesis, Konkuk Univ., Seoul, Korea.
|
31 |
Christensen, J. F., Dudley, E. G., Pederson, J. A., and Steele, J. L. (1999) Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek 76, 217-246.
DOI
ScienceOn
|
32 |
Clarke, C. I., Schober, T. J., and Arendt, E. K. (2002) Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem. 79, 640-647.
DOI
ScienceOn
|
33 |
Erdogdu-Arnoczky, N., Czuchajowska, Z., and Pomeranz, Y. (1996) Functionary of whey band casein in fermentation and in bread baking by fixed and optimized procedures. Cereal Chem. 73, 309-316.
|
34 |
Jennifer, A. P. L. and Nancy, J. M. (1982) Commensalistic interaction between L. acidophilus and P. shermanii. Appl. Environ. Microbiol. 44, 715-722.
|
35 |
Kim, D. J., Kim, Y. W., Kim, J. S., Paik, T. J., Choi, H. T., Hyun, J. S., and Whong, J. M. (2004) Food processing and preservation. Gigumunwhasa, Seoul, Korea, pp. 36.
|
36 |
Eklund, T. (1989) Organic acids and esters. In GW. Gould (Ed), Mechanism of action of food preservation procedures, New York, Elsevier Co., pp. 161-200.
|