Physicochemical Properties of Onion Powder Added Wheat Flour Dough |
Bae, Jong-Ho
(Department of Confectionery Decoration, Daegu Mirae College)
Woo, Hi-Seob (School of Food Science, Dongju College) Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University) Choi, Cheong (Department of Food Science and Technology, Yeungnam University) |
1 | Bracco, U., Lohger, J. and Viret, J.L. Pr0ducti0n and use of natural antioxidants, J. Am. Oil Chem. Soc. 58: 686-692 (l981) DOI ScienceOn |
2 | Morimitsu, Y. and Kawakishi, S. Inhibitors of platelet aggregation from onion. Phytochemistry 29: 3435-3439 (1990) DOI ScienceOn |
3 | Kee, H.J. and Park, Y.K. Preparation and quality properties of extruded snack using onion pomace and onion, Korean J. Food Sci. Technol. 32: 578-583 (2000) |
4 | Chung, D.O. and Park, Y.K. The study of softdrinks production and functional food in onions. Korean J. Soc. Food Sci. 15: 158-162 (1999) |
5 | Kim, M.Y. and Chun, S.S. Effects of onions on the quality characteristics of strawberry jam. Korean J. Soc. Food Cookery Sci. 17: 316-322 (2001) |
6 | Cho, M,K. and Lee, W.J. Preparation of high-fiber bread with barley flour. Korean J. Food Sci. Technol. 28: 702-706 (1996) |
7 | Rasper, V.F. Dough rheology and physical testing of dough, pp. 107-110. In: Advances in Baking Technology, MN, USA (1992) |
8 | Pyler, E.J. Physical and chemical test methoos. Chapter 21 in baking science and technol. Vol. 11, 824-850, Sosland Publishing Co., Kansas, USA (1988) |
9 | Kang, M.Y., Choi, Y.H. and Cnoi, H.C. Interrelation between physicochemical properties of milled rice and retrogargdation of rice bread during cold storage. J. Korean Soc. Food Sci. Nutr. 26: 886-891 (1997) |
10 | American Association of Cereal Chemists (AACC). Approved Method. Secs. 54-10. The Association, St. Paul, MN, USA (1985) |
11 | Bae, J.H., Woo, H.S., Choi, H.J. and Choi, C. Qualities of bread added korean persimmon (Diospvros kaki L. folium) leaf powder. J. Korean Soc. Food Sci. Nutr, 30: 882-887 (2001) |
12 | Kim, J.H., Choi, M.S. and Moon, K.D. Quality characteristics of bread prepared with the addition of roasted safflower seed powder. Korean J. Postharvest Sci. Technol, 7: 80-83 (2000) |
13 | Block, E. Antithrombotk organ0sulfur cornpounds from garlic. J. Am. Soc. 108: 1045-1049 (1986) |
14 | Park, Y.K., Jung, S.T., Kang, S.K., Cheun, K.S. and park, I.B. Production of a vinegar from onion. Korean. J. Appl. Microbiol. Biotechnol. 27: 75-79 (1999) |
15 | Lindborg, K.M., Tragarch, C., Eliasson, A.C. and Dejmek. P. Time resolved shear viscosity of wheat flour doughs effect of mixing, shear rate and resting on the viscosity of dough of different flours, Cereal Chem. 74: 49-50 (1997) DOI ScienceOn |
16 | Augusti, K.T. Therapeutic values of onions (Allium cepa L.) and garlic (Allium sativum L.). Indian J. Exp, BioI. 34: 634-639 (1996) |
17 | Hamed, M.G.E., Refal, F.Y., Hussein, M.F. and EI-Samahy, S.K. Effect of adding sweet potato flour to wheat flour on physical dough properties and baking. Cereal Chem. 50: 140-146 (1973) |
18 | Pyler, E.J. Baking Science and Technology, 3rd ed. pp. 592-595. Sosland Pub. Co., Kansas, USA (1990) |
19 | Hoseney, R.C., Hus, K.H. and Junge, R.C. A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem.56: 141-152 (1980) |
20 | Bughes, B.G. and Lawson, L.D. Antimicn:lbial effects of Allium sativum L., Phytother Res. USA. 5: 154-1158 (1991) DOI |
21 | Bakhsh, R. and Khan, S. Influence of onion (Allium cepa) and chaunga (cara1uma tubercula) on serum cholesterol, triglycendes, total lipids in human subjects. J. Agric. 6: 425-429 (1990) |
22 | Kim, H.J., Kang, W.W. and Moon, K.D. Quality characteristics of bread added with gastrodia elata blume powder. Korean J. Food Sci. Technol. 33: 437-443 (2001) |
23 | Yook, H.S., Kim, Y.H., Ahn, H.J., Kim, D.H., Kim, J.O. and Byun, M.W. 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 (2000) |
24 | Jain, R.C. and Vyas, C.R. Hypoglycemic action of onion and galic. Lancet 29: 1491-1498 (1973) |
25 | Bae, J.H., Woo, H.S., Choi, H,J., Zhang, Y. and Choi, C. Physicochemical properties of dough added korean persimmon (Diospvros kaki L. folium) leaf powder. Food Sci. Biotechnol. 10: 590-597 (2001) |
26 | American Association of Cereal Chemists (AACC). Approved Method. Secs. 22-10. The Association, St. Paul, MN, USA (1985) |
27 | Kwon. Y.J., Kwon, J.H. and Kim, H.K. Oleoesin content and functional properties of fresh onion by microwave-assisted extration. J. Korean Soc. Food Sci. Nutr. 28: 876-881 (1999) |
28 | AOAC. Official Methods of Analysis, ]5th ed., Association of official Analytical Chemists, Washington D.C. USA (1990) |
29 | American Association of Cereal Chemists (AACC). Approved Method. Sees. 54-21. The Association, St. Paul, MN, USA (1985) |
30 | Chung, J.Y. and Kim, C.S. Development of buckwheat bread: Effects of vital wheat gluten and water-soluble gums on dough rheological properties. Korean J. Soc. Food Sci. 14: 140-147 (1998) |
31 | Kim, E.J. and Kim, S.M. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30: 542-547 (1998) |
32 | Kim, J.S. and Park S.I. Baking Properties of Yeast Breads Containing Various Combination of Job's-tears Flour and Wheat Flour. J. Food Hyg. Saf. 14: 17-21 (1999) |