1 |
Lee BC, Joung YM, Hwang SY, Lee JH, Oh MJ. 2009. Effects of cattail pollen powders on the rheology of dough and processing adaptability of white pan bread. Korean J Food Preserv 16:525-533
|
2 |
Lee MH. 2008. Effects of food gums, emulsifiers, and enzymes on the quality characteristics of rice breads. Master's Thesis. Kyungwon Univ. Seongnam. Korea
|
3 |
Lee MH, Chang HG, Lee YT. 2008. Effects of enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads. J Korean Soc Food Sci Nutr 37:761-766
DOI
|
4 |
Lee MH, Lee YT. 2006. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J Korean Soc Food Sci Nutr 35:886-890
DOI
|
5 |
Lee YT. 2011. Effect of storage on physicochemical and breadmaking properties of bread premix prepared from rice flour containing vital gluten. Food Eng Prog 15:311-317
|
6 |
McCarthy DF, Gallagher E, Gormley TR, Schober TJ, Arendt EK. 2005. Application of response surface methodology in the development of gluten-free bread. Cereal Chem 82:609-615
DOI
|
7 |
Nishita KD, Roberts RL, Bean MM. 1976. Development of yeast-leavened rice-bread formula. Cereal Chem 53:626-635
|
8 |
Shin SG, Lee SW, Lee SJ, Joo NY, Choi NS. 2008. Food Processing & Preservation. pp.219-220. Powerbook. Seoul. Korea
|
9 |
Sivaramakrishnan HP, Senge B, Chattopadhyay PK. 2004. Rheological properties of rice dough for making rice bread. J Food Eng 62:37-45
DOI
|
10 |
Stampfli L, Nersten B. 1995. Emulsifiers in bread making. Food Chem 52:353-360
DOI
|
11 |
Choi ID. 2010. Substitution of rice flour on bread-making properties. Korean J Food Preserv 17:667-673
|
12 |
Demirkesen I, Mert B, Summu G, Sahin S. 2010. Rheological properties of gluten-free bread formulations. J Food Eng 96:295-303
DOI
|
13 |
Gujral HS, Rosell CM. 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 37:75-81
DOI
|
14 |
Im JS, Lee YT. 2010. Quality characteristics of rice bread substituted with black rice flour. J East Asian Soc Diet Life 20:903-908
|
15 |
Jang HR, Park JS, Shin S, Shin GM. 2008. Properties of white pan breads made with Korean and imported wheat flours. Korean J Food Preserv 15:884-890
|
16 |
Kang MY, Choi YH, Choi HC. 1997a. Effects of gums, fats and glutens adding on processing and quality of milled rice bread. Korean J Food Sci Technol 29:700-704
|
17 |
AACC. 2000. Approved Methods of the American Association of Cereal Chemist. 10th ed. Methods 10-5, 10-15, and 10-91. American Association of Cereal Chemists
|
18 |
Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-72
|
19 |
Caballero PA, Gomez M, Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J Food Eng 81:42-53
DOI
|
20 |
Chang KH, Byun GI, Park SH, Kang WW. 2008. Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J Food Preserv 15:209-213
|
21 |
Kang MY, Choi YH, Choi HC. 1997b. Comparison of some characteristics relevant to rice bread processing between brown and milled rice. Korean J Food Cookery Sci 13: 64-69
|
22 |
Kim KE, Lee YT. 2009a. Effect of additives in making frozen rice dough on the quality of rice bread. J Korean Soc Food Sci Nutr 38:1438-1443
DOI
|
23 |
Kim KE, Lee YT. 2009b. Combined effects of vital gluten, gum, emulsifier, and enzyme on the properties of rice bread. Food Eng Prog 13:320-325
|
24 |
Kim SS, Kim DC, Kim WO, Kim H, Park JH. 2009. Development of novel rice bakery products with high quality. pp.114-115. Agricultural Research Promotion Center. Seoul. Korea
|
25 |
Kim SS, Chung HY. 2015. Baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch. Korean J Food Nutr 28:586-593
DOI
|
26 |
Kim SS, Chung HY. 2017. Quality analyses and consumer acceptability of gluten-free rice bread and other commercially marketed bread in Korea. Korean J Food Nutr 30:336-344
DOI
|
27 |
Kim WJ, Cha BS, Lee SY. 2011. Food Processing & Preservation. pp.191-192. Hyoilbooks. Seoul. Korea
|
28 |
Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033-1047
DOI
|