1 |
Crowley P, Grau H, Arendt EK. 2000. Influence of additives and mixing time on crumb grain characteristics of wheat bread. Cereal Chem 77:370-375
DOI
|
2 |
Diaz P, Ros JM, Banon S. 2010. Monitoring retrogradation in liquorice-type sweets of different size and hardness. Starch-Starke 62:558-565
DOI
|
3 |
Dobraszczyk BJ. 2004. The physics of baking: Rheological and polymer molecular structure-function relationships in breadmaking. J Non-Newtonian Fluid Mech 124:61-69
DOI
|
4 |
Guarda A, Rosell CM, Benedito C, Galotto MJ. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 18:241-247
DOI
|
5 |
Gujral HS, Guardiola I, Carbonell JV, Rosell CM. 2003. Effect of cyclodextrinase on dough rheology and bread quality from rice flour. J Agric Food Chem 51:3814-3818
DOI
|
6 |
Gujral HS, Haros M, Rosell CM. 2004. Improving the texture and delaying staling in rice flour chapati with hydrocolloids and -amylase. J Food Eng 65:89-94
DOI
|
7 |
Gujral HS, Rosell CM. 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 37: 75-81
DOI
|
8 |
Hager AS, Arendt EK. 2013. Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids 32:195-203
DOI
|
9 |
Hager AS, Wolter A, Czerny M, Bez J, Zannini E, Arendt EK, Czerny M. 2012. Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. Eur Food Res Technol 235:333-344
DOI
|
10 |
Rosell CM, Collar C, Haros M. 2007. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids 21:452-462
DOI
|
11 |
Sciarini LS, Ribotta PD, Leon AE, Perez GT. 2010a. Effect of hydrocolloids on gluten-free batter properties and bread quality. Int J Food Sci Technol 45:2306-2312
DOI
|
12 |
Sciarini LS, Ribotta PD, Leon AE, Perez GT. 2010b. Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food Bioprocess Technol 3:577-585
DOI
|
13 |
Sharma GM, Pereira M, Williams KM. 2015. Gluten detection in foods available in the United States-A market survey. Food Chem 169:120-126
DOI
|
14 |
Shin MS, Gang DO, Song JY. 2010. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci Biotechnol 19:951-956
DOI
|
15 |
Singh B. 2007. Psyllium as therapeutic and drug delivery agent. Int J Pharm 334:1-14
DOI
|
16 |
Yi J, Johnson JW, Kerr WL. 2009. Properties of bread made from frozen dough containing waxy wheat flour. J Cereal Sci 50:364-369
DOI
|
17 |
Hashemi FS, Gharibzahedi SMT, Hamishehkar H. 2015. The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability. RSC Adv 5:42346-42353
DOI
|
18 |
Yim MY, Jang SA, Lee SG, Ly SY. 2003. Effects of psyllium husk and glucomannan on serum lipids, fecal fat excretion and body fat in rats fed high-fat diet. J Korean Soc Food Sci Nutr 32:469-473
DOI
|
19 |
Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW. 2000. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from Ascidian (Halocynthia roretzi) tunic. Korean J Food Sci Technol 32:387-395
|
20 |
Zandonadi RP, Botelho RBA, Araujo WMC. 2009. Psyllium as a substitute for gluten in bread. J Am Diet Assoc 109:1781-1784
DOI
|
21 |
Hong SS, Cha JY, Kim DJ. 2002. Effect of psyllium husk, pectin and cellulose on the lipid concentrations and hemobiochemical enzymes in rats. J Korean Soc Food Sci Nutr 31:808- 813
DOI
|
22 |
Husby S, Koletzko S, Korponay-Szabo IR, Mearin ML, Phillips A, Shamir R, Troncone R, Giersiepen K, Branski D, Catassi C, Lelgeman M, Maki M. 2012. European society for pediatric gastroenterology, hepatology, and nutrition guidelines for the diagnosis of coeliac disease. J Pediatr Gastroenterol Nutr 54:136-160
DOI
|
23 |
Jung EJ, Byen KE, Lee KA. 2007. The effects of oligosaccharides on the quality characteristics of rice flour sponge cakes. Korean J Food Cook Sci 23:530-536
|
24 |
Hwang SO, Kim JM, Shin M. 2017. Effects of hydrocolloids on the qauality of protein and transglutaminase added gluten-free rice bread. Korean J Food Cook Sci 33:198-208
DOI
|
25 |
Joung KY, Song KY, O HB, Shin SY, Kim YS. 2017a. Effects of gum on quality characteristics of gluten-free noodles prepared with Eragrostis tef flour. Korean J Food Nutr 30:1025-1034
|
26 |
Joung KY, Song KY, O HB, Zang YY, Shin SY, Kim YS. 2017b. Effect of various gluten-free flours on quality characteristics and antioxidant activities of cookies. Korean J Food Cook Sci 33:127-136
DOI
|
27 |
Jung JH, Kim HJ, Yoon HH. 2017. The influence of consumption values on attitudes and purchase intentions of consumers towards gluten-free products. Korean J Food Cook Sci 33:218-227
DOI
|
28 |
Jung JH, Yoon HH. 2017. Textural properties of gluten-free rice pasta prepared employing various starches. Korean J Food Cook Sci 33:28-36
DOI
|
29 |
An HK, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicornia herbacea L.). J Korean Soc Food Cult 25:47-53
|
30 |
American Association of Cereal Chemists [AACC]. 2000. Approved Methods of Analysis. 11th ed. Method 10-15
|
31 |
Barcenas ME, Benedito C, Rosell CM. 2004. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloids 18:769-774
DOI
|
32 |
Beikzadeh S, Peighambardoust SH, Beikzadeh M, Asghari Javar-Abadi MA, Homayouni-Rad A. 2016. Effect of psyllium husk on physical, nutritional, sensory, and staling properties of dietary prebiotic sponge cake. Czech J Food Sci 34:534-540
DOI
|
33 |
Bhat SV, Deva AM, Amin T. 2018. Physicochemical and textural properties of yogurt fortified with psyllium (Plantago ovate) husk. J Food Process Preserv 42:1-9
|
34 |
Bing DJ, Chun SS. 2015. Quality characteristics and antioxidant properties of rice chiffon cakes with wild grape powder. J Korean Soc Food Sci Nutr 44:118-127
DOI
|
35 |
Choi HJ, Nam JS. 2005. Effect of psyllium seed husk on the postprandial glucose control and insulin secretion dynamics. Nutr Sci 8:83-88
|
36 |
Crockett R, Ie P, Vodovotz Y. 2011. How do xanthan and hydroxypropyl methylcellulose individually affect the physi- cochemical properties in a model gluten-free dough? J Food Sci 76:E274-E282
DOI
|
37 |
Kim MY, Lee JH, Lee SK. 2009. Quality characteristics of white pan bread containing HPMC, MC, and sodium alginate. Korean J Food Sci Technol 41:278-283
|
38 |
Kang TY, Choi EH, Jo HY, Yoon MR, Lee JS, Ko SH. 2014. Effects of rice flour particle size on quality of gluten-free rice bread. Food Eng Prog 18:319-324
DOI
|
39 |
Kim DH, Whang HJ, Moon SW, Kang BS. 2006. The retrogradation of steamed Korean rice cake (Jeungpyun) with addition of gums. Korean J Food Sci Technol 38:838-842
|
40 |
Kim KE, Lee YT. 2009. Combined effects of vital gluten, gum, emulsifier, and enzyme on the properties of rice bread. Food Eng Prog 13:320-325
|
41 |
Kim SS, Chung HY. 2010. Retarding retrogradation of Korean rice cakes (Karedduk) with a mixture of trehalose and modified starch analyzed by avrami kinetics. Korean J Food Nutr 23:39-44
|
42 |
Kim YJ, Lee JH, Choi MJ, Choi DR, Lee SK. 2013. Effects of vital wheat gluten on quality characteristics of white pan bread containing resistant starch. J Korean Soc Food Sci Nutr 42:76-82
DOI
|
43 |
Kumar A, Kumar N, Vij JC, Sarin SK, Anand BS. 1987. Optimum dosage of ispaghula husk in patients with irritable bowel syndrome: Correlation of symptom relief with whole gut transit time and stool weight. Gut 28:150-155
DOI
|
44 |
Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with Mesangi (Capsosiphon fulvescens) powder. Korean J Food Cook Sci 23:83-89
|
45 |
Lee SK, Baik MY, Jang HR, Park SK. 2008. Application of sweetness inhibitor, -2-(4-Methoxyphenoxy) propanoic acid, to modify sweetness and to improve shelf life and texture in pound cake. Korean J Food Sci Technol 40:534-539
|
46 |
Lee SY, Back JH. 2005. Screening study for the functionality of psyllium husk as a dietary fiber material. J Ind Technol Kangwon Natl Univ 25:229-239
|
47 |
Mezaize S, Chevallier S, Le Bail A, De Lamballerie M. 2009. Optimization of gluten-free formulations for french-style breads. J Food Sci 74:E140-E146
DOI
|
48 |
Lindsay MP, Skerritt JH. 1999. The glutenin macropolymer of wheat flour doughs: Structure-function perspectives. Trends Food Sci Technol 10:247-253
DOI
|
49 |
Marco C, Rosell CM. 2008. Breadmaking performance of protein enriched, gluten-free breads. Eur Food Res Technol 227: 1205-1213
DOI
|
50 |
Mariotti M, Lucisano M, Pagani MA, Ng PKW. 2009. The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Res Int 42:963-975
DOI
|
51 |
Oh SD, Lee CH, Lee, JY. 2007. Confectionary Baker (Korean Edition). pp.149-153. Soohaksa. Inc
|
52 |
Quinn JR, Paton D. 1979. A practical measurement of water hydration capacity of protein materials. Cereal Chem 56:38-40
|
53 |
Qvitzau S, Matzen P, Madsen P. 1988. Treatment of chronic diarrhoea: Loperamide versus ispaghula husk and calcium. Scand J Gastroenterol 23:1237-1240
DOI
|
54 |
Rothschild J, Rosentrater KA, Onwulata C, Singh M, Menutti L, Jambazian P, Omary MB. 2015. Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes. Int J Food Sci Technol 50: 1873-1881
DOI
|
55 |
Raymundo A, Fradinho P, Nunes MC. 2014. Effect of psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioact Carbohydr Diet Fibre 3:96-105
DOI
|
56 |
Rodge AB, Sonkamble SM, Salve RV, Hashmi SI. 2012. Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread. J Food Process Technol 3:1-7
|