1 |
Ahn, JM and Song, YS . Phsico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder, J. Kor. Soc. Food Sci. Nutr. 28:534-541. 1999
|
2 |
A.A.C.C. Official Methods of Analysis, 10th ed, American Association of Cereal Chemistry, Method 56-81B. 2000
|
3 |
Operation Manual for the Series 3 Rapid Visco Analyser: Issued July. Newport Scientific Pty. Ltd, pp.10-18. 1995
|
4 |
A.A.C.C. Official Methods of Analysis, 10th ed, American Association of Cereal Chemistry, Method pp.54-21. 2000
|
5 |
Pyler, EJ. Baking Science & Techonlogy. 3rd ed, pp 153-756. Sosland Publishin Co, Merriam. Kansas. USA 1998
|
6 |
Park, BJ, Hwang, SY and Park, CS. Effect of amylase and emulsifier on the characteristics of the bread dough. Kor. J. Food Sci. Technol. 37:763-767. 2005
과학기술학회마을
|
7 |
Chang, HG. Quality characteristics of sponge cakes containing various levels of millet flour. Kor. J. Food Sci. Technol. 36:952-958. 2004
과학기술학회마을
|
8 |
Rasper, VF. Dough rheology and physical testing of dough. pp.107-110. In: Advances in Baking Technology. MN. USA. 1992
|
9 |
Shin, GM and Hwang, SY. Influence of plantago powder on the physical properties of the flour and dough rheology of white pan bread, Kor. J. Food & Nutr. 14:585-590. 2001
과학기술학회마을
|
10 |
Hwang, SY, Choi, OK and Lee, HJ. Influence of green tea powder on the physical properties of the bread flour and dough rheology of white pan bread. Kor. J. Food & Nutr. 14:34-39. 2001
|
11 |
Sahlstro, MS and Brathen, E. Effect of enzyme preparations for baking, mixing time and reating time on bread queality and bread staling. Food Chem. 58:75-80. 1997
DOI
ScienceOn
|
12 |
A.AC.C. Official Methods of Analysis, 10th ed, American Association of Cereal Chemistry,. Method pp.54-30A 2000
|
13 |
A.A.C.C. Official Methods of Analysis, 10th ed, American Association of Cereal Chemistry, Method 44-15A, 08-01. 2000
|
14 |
Operation Manual for the Series 3 Rapid Visco Analyser: Issued July. Newport Scientific Pty. Ltd. p24. 1995
|
15 |
Song, JC and Park, HJ. Food Texture and Rheology, pp.681-682. University of Ulsan Press, Ulsan. Korea. 1996
|
16 |
Hak-Won World Encyclopedia, Hak-Won Co, 7:262-263. 1998
|
17 |
Bae, SH and Rhee, C. Effect of soybean protein isolate on the baking qualities of bread. Kor. J. Food Sci. Technol. 30:1295-1300. 1998
과학기술학회마을
|
18 |
Bechtel, WG. A review of bread staling research. Transact. A.A.C.C. 13:108-121. 1995
|
19 |
Rosell, CM, Rojas, JA and Benedito de Barber, C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids. 15:75-81. 2001
DOI
ScienceOn
|
20 |
Lee, KA. Effect of isolated soy protein on sponge cake quality. Kor. J. Soc. Food Sci. 13:299-303. 1997
과학기술학회마을
|
21 |
Bennet, RE. Baking Science Laboratory, 2ed, p459, III. Am. Assoc. of Cereal Chemists, St. Paul. MN. USA. 1985
|
22 |
Bae, JH, Woo, HS, Choi, HJ and Choi, C. Physicochemical properties of onion powder added wheat flour dough. Kor. J. Food Sci. Technol. 35:436-441. 2003
과학기술학회마을
|
23 |
Eliasson, AC and Larsson, K. Cereals in Breadrnaking: A Molecular Colloidal Approach, p75, Marcel Dekker. New York. 1993
|
24 |
Ki, MR, Kim, RY and Chun, SS. Effect of Kimchi powder on the quality of white bread dough. J. East Asian Soc. Dietary Life 15:334-339. 2005
|
25 |
Ahn, CS and Yuh, CS. Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J. East Asian Soc. Dietary Life 14:576-580. 2004
|
26 |
A.A.C.C. Official Methods of Analysis, 10th ed, American Association of Cereal Chemistry, Method 46-10. 2000
|
27 |
Chung, DK and Yu, R. Antimicrobial activity of bamboo leaves extract on microorganisms related to Kimchi fermentation. Kor. J. Food Sci. Technol. 27:1035-1038. 1995
|
28 |
Puhr, DP and D'Appolonia, BL. Effect of baking absorption on bread yield, crumb moisture, and crumb water activity. Cereal Chem. 69:582-586. 1992
|
29 |
Song, ES, Kim, SJ and Kang, MH. Characteristics of low calories layer cake by adding different levels of polydextrose. Kor. J. Soc. Food Cookery Sci. 17:367-372. 2001
|
30 |
Lindborg, KM, Tragardh, C, Eliasson, AC and Dejmek, P. Time-resolved shear viscosity of wheat flour doughs- effect of mixing, shear, rate, and resting on the viscosity of doughs of different flours. Cereal Chem. 74:49-55. 1997
DOI
|
31 |
Baik, MY and Chinachoti, P. Moisture redistribrtion and phase transitions during bread staling. Cereal Chem. 77:484-488. 2000
DOI
|
32 |
Kim, YA. Effects of Lycium chinense powder on the quality characteristics of yellow layer cake. J. Kor. Soc Food Sci. Nutr. 34: 403-407. 2005
과학기술학회마을
DOI
|
33 |
Oh, HS. Biological activities of bamboo leaf and quality characteristics of buckwheat cold noodle using bamboo leaf powder as functional ingredient. Kor. J. Food Sci. Technol. 20:498. 2004
|
34 |
Sas Institute, SAS/STAT User Guide, Statistical Analysis System Institue, Cary. NC. A. 1998
|
35 |
Kang, MY, Choi, YH and Choi, HC. Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage. J. Kor. Soc. Food Sci. Nutr. 26:886-891. 1997
과학기술학회마을
|
36 |
Kim, JR, The Quality Properties of Seolgiddeok Added with Bamboo Leaf Powder, Sunchon National University, p3. 2005
|