1 |
Thiele C, Ganzle MG, Vogel RF. 2002. Contribution of sourdough Lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chem 79: 45-51.
DOI
ScienceOn
|
2 |
Liukkonen KH, Katina K, Wilhelmsson A, Myllymaki O, Lampi AM, Kariluoto S, Piironen V, Heinonen SM, Nurmi T, Adlercreutz H, Peltoketo A, Pihlava JM, Hietaniemi V, Poutanen K. 2003. Process-induced changes on bioactive compounds in whole grain rye. Proc Nutr Soc 62: 117-122.
DOI
|
3 |
Hwang GH, Yun HR, Jung HN, Choi OJ. 2014. Quality characteristics of baguette using fermented rice bran sourdough. Korean J Food Cookery Sci 30: 307-316.
과학기술학회마을
DOI
|
4 |
Kim MY, Chun SS. 2008. Quality characteristics of rye mixed bread prepared with substitutions of naturally fermented raisin extract and sourdough. J East Asian Soc Dietary Life 18: 87-94.
과학기술학회마을
|
5 |
Lee HT. 2013. A study on the quality characteristics of pan bread using sourdough starter added with yacon. PhD Dissertation. Hoseo University, Asan, Korea.
|
6 |
An HL, Lee KS. 2012. Effects of adding sourdough starter powder using Korean wheat flour on the quality of pan bread. Korean J Culinary Res 18: 183-198.
과학기술학회마을
|
7 |
Park JM, Lee HM, Eom HJ, Kim SH, Song IG, Yoon HS. 2013. Quality characteristics of sourdough bread with lactic acid bacteria in the antibacterial activity. Korean J Food & Nutr 26: 199-207.
과학기술학회마을
DOI
|
8 |
Chae DJ, Lee KS, Jang KH. 2010. Fermentation characteristics of flour sourdough using mixed lactic acid bacteria and Bifidobacterium longum as starters. J East Asian Soc Dietary Life 20: 743-750.
과학기술학회마을
|
9 |
Park HS. 2011. Comparison of antioxidant activities of wild grape seed (Vitis coignetiea seed) extracts by solvents. Korean J Culinary Res 17: 270-279.
과학기술학회마을
|
10 |
Lee HR, Hwang IW, Zheng HZ, Jeong WS, Kim YC, Chung SK. 2010. Antioxidant properties of proanthocyanidin fraction isolated from wild grape (Vitis amurensis) peel. Korean J Food Sci Technol 42: 420-423.
과학기술학회마을
|
11 |
Seo JS, Lee JS, Byun GI, 2008. Kwak EJ. Quality characteristics of Yakju fermented with wild grape and 4 kinds of cereals. J Korean Soc Food Sci Nutr 37: 1472-1478.
과학기술학회마을
DOI
|
12 |
Ji SH, Han WC, Lee JC, Kim BW, Jang KH. 2009. Fermentation characteristics of Moru wine fermented with Rose rugoga Thun. Korean J Food Sci Technol 41: 186-190.
과학기술학회마을
|
13 |
Arbeitsgemeinschaft Getreideforschung e.V. 1994. Standard-methoden fuur getreide mehl und brot. 7th ed. Verlag Moritz Schafer, Detmold, Germany. p 283-287.
|
14 |
He H, Hoseney RC. 1991. Gas retention of different cereal flours. Cereal Chem 68: 334-336.
|
15 |
Choi HS. 2012. Quality characteristics of pan bread of domestic wheat flour with mixture of natural fermented starter and purple rice flour. PhD Dissertation. Sejong University, Seoul, Korea.
|
16 |
Kim SY. 2012. A study on the quality characteristics of pan bread added with GABA rice bran sourdough. MS Thesis. Yeungnam University, Kyungsan, Korea. p 13-16.
|
17 |
Flander L, Suortti T, Katina K, Poutanen K. 2011. Effects of wheat sourdough process on the quality of mixed oat-wheat bread. LWT-Food Sci Technol 44: 656-664.
DOI
|
18 |
Ahlborn GJ, Pike OA, Hendrix SB, Hess WM, Huber CS. 2005. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chem 82: 328-335.
DOI
ScienceOn
|
19 |
Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J. 2000. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem 48: 3044-3051.
DOI
|
20 |
Chung SJ, Lim CR, Noh BS. 2008. Understanding the sensory characteristics of various types of milk using descriptive analysis and electronic nose. Korean J Food Sci Technol 40: 47-55.
과학기술학회마을
|
21 |
Gallagher E, Gormley TR, Arendt EK. 2003. Crust and crumb characteristics of gluten-free breads. J Food Eng 56: 153-161.
DOI
ScienceOn
|
22 |
Jeong SY. 2002. Sensory characteristics evaluation of soy sauces with descriptive analysis. MS Thesis. Ewha Womans University, Seoul, Korea. p 4.
|
23 |
Kim HS. 2014. Consumer study about fresh noodles pasta using different herbs by cata technique. MS Thesis. Sejong University, Seoul, Korea. p 18-19.
|
24 |
Ares G, Jaeger SR. 2013. Check-all-that-apply questions: Influence of attribute order on sensory product characterization. Food Qual Prefer 28: 141-153.
DOI
|
25 |
Katina K, Heinio RL, Autio K, Poutanen K. 2006. Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Sci Technol 39: 1189-1202.
DOI
|
26 |
Corsetti A, Settanni L. 2007. Lactobacilli in sourdough fermentation. Food Res Int 40: 539-558.
DOI
ScienceOn
|
27 |
http://www.newsam.co.kr/news/article.html?no=1417 (accessed Jun 2014).
|
28 |
Chung HC. 2008. Properties of sourdough-added bread. Korean J Food Sci Technol 40: 643-648.
과학기술학회마을
|
29 |
Lee JH, Kwak EJ, Lee YS. 2008. Quality characteristics of sourdough breads added with red koji rice sourdough powder. J Korean Soc Food Sci Nutr 37: 333-341.
과학기술학회마을
DOI
|
30 |
Marklinder I, Johanssona L, Haglunda A, Nagel-Held B, Seibel W. 1996. Effects of flour from different barley varieties on barley sour dough bread. Food Qual Prefer 7: 275-284.
DOI
ScienceOn
|
31 |
Hammes WP, Ganzle MG. 1997. Sourdough breads and related products. Microbiology of Fermented Foods 1: 199-216.
|
32 |
Shin DY, Lee WS, Kim SH, Kim MJ, Yun JW, Lu JN, Lee SJ, Tsoy I, Kim HJ, Ryu CH, Kim GY, Kang HS, Shin SC, Choi YH. 2009. Anti-invasive activity of anthocyanins isolated from Vitis coignetiae in human hepatocarcinoma cells. J Med Food 12: 967-972.
DOI
ScienceOn
|
33 |
Kim SY, Hwang SY. 2004. Effects of sourdough powder on the physical properties of the bread flour. Korean J Food & Nutr 17: 171-176.
과학기술학회마을
|
34 |
Lee DH, Yu HE, Lee JS. 2004 Quality characteristics and physiological functionality of wild grape wine. J Natural Sci 15: 69-78.
과학기술학회마을
|
35 |
Korea National Statistical Office. Korean Statistical Information Service. http://kosis.kr/wnsearch/totalSearch.jsp (accessed Jun 2008).
|
36 |
Cheon KB. 1999. Screening of antioxidant from Vitis coignetae, Vitis vinifera L. and comparition of its antioxidant activity. MS Thesis. Konkuk University, Seoul, Korea. p 12.
|
37 |
Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. 2006. Physicochemical analysis and antioxidative effects of wild grape (Vitis coignetiea) juice and its wine. Korean J Food & Nutr 19: 311-317.
과학기술학회마을
|
38 |
Kim EJ, Kim YH, Kim JW, Lee HH, Ko YJ, Park MH, Lee JO, Kim YS, Ha YL, Ryu CH. 2007. Optimization of fermentation process and quality properties of wilde grape wine. J Korean Soc Food Sci Nutr 36: 366-370.
DOI
|
39 |
Jeong HJ, Park SB, Kim SN, Kim HK. 2007. Total polyphenol content and antioxidative activity of wild grape (Vitis coignetiae) extracts depending on ethanol concentrations. J Korean Soc Food Sci Nutr 36: 1491-1496.
과학기술학회마을
DOI
|
40 |
Lee YK, Lee MY, Kim SD. 2003. Effect of calcium lactate prepared from black snail on dough fermentation, quality and shelf-life of bread. J East Asian Soc Dietary Life 13: 136-144.
과학기술학회마을
|
41 |
Kim H, Choi CR, Ham KS. 2007. Quality characteristics of white pan breads prepared with various salts. J Korean Soc Food Sci Nutr 36: 72-80.
과학기술학회마을
DOI
|
42 |
Chae DJ, Lee KS, Jang KH. 2011. Sourdough and bread properties utilizing different ratios of probiotics and yeast as starters. Korean J Food Sci Technol 43: 45-50.
과학기술학회마을
DOI
|
43 |
Park SJ. 2012. Influence of sourdough content on the bread making properties of rye meal-wheat flour composite bread. MS Thesis. Korea University, Seoul, Korea. p 18-20.
|
44 |
Pyler EJ. 1979. Physical and chemical test methods. In Baking Science and Technology. Sosland Pub Co., Merriam, KS, USA. p 891-895.
|
45 |
Kim SK, Cheigh HS, Kwon TW, D'Appolonia BL, Marston PE. 1978. Rheological and baking studies of composite flour from wheat and naked barley. Korean J Food Sci Technol 10: 11-15.
과학기술학회마을
|
46 |
Hong SY, Shin GM. 2008. Quality characteristics of white pan bread with garlic powder. Korean J Food & Nutr 21: 485-491.
과학기술학회마을
|
47 |
Crowley P, Schober TJ, Clarke CI, Arendt EK. 2002. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur Food Res Techonol 214: 489-496.
DOI
ScienceOn
|
48 |
Decock P, Cappelle S. 2005. Bread technology and sourdough technology. Trends Food Sci Technol 16: 113-120.
DOI
ScienceOn
|