Effects of Milk Protein-Gum Conjugates on The Characteristics of The Dough and Staling of Bread Made of Frozen Dough During Freeze-Thaw Cycles
![]() |
Yun Young
(Department of Food Science and Technology & Biotechnology Research Institute, Chonnam National University)
Kim Young-Ho (Department of Baking Technology, Hyejeon College) Kim Young-Su (Department of Hotel Cookie & Bread, Dong-u College) Choi Sung-Hee (Department of Food Science and Nutrition, Dongeui University) Eun Jong-Bang (Department of Food Science and Technology & Biotechnology Research Institute, Chonnam National University) |
1 | Stampfli, L. and Nersten, B. (1995) Emulsifiers in bread making. Food Chem., 52, 353-360 DOI ScienceOn |
2 | Mongeau, R. and Brassard, R. (1982) Insoluble dietary fiber from breakfast cereals and brans. Cereal Chem., 59, 413-419 |
3 | A.A.C.C. (1983) Approved Method of the AACC. 8th ed. American Association of Cereal Chemists, St. Paul, MN, USA |
4 | Yook, R.S., Kim, Y.R., Ahn, H.J., Kim, J.O. and Byun, M.W. (2000) Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidiantunic. Korean J. Food Sci. Technol., 32, 387-395 과학기술학회마을 |
5 | Lee, J.M., Lee, M.K., Lee, S.K., Cho, N.J., Cha, W.J. and Park, J.K. (2000). Effect of gums on the characteristics of the dough in making frozen dough. Korean J. Food Sci. Technol., 32(3). 604-609 과학기술학회마을 |
6 | Jimenez-Guzman, J., Cruz-Guerrero, A.E., Rodriguez-Serrano, G., Lopez-Munguia, A., Gomez-Ruiz, L. and Garcia-Garibay, M. (2002) Enhancement of lactose activity in milk by reactive sulfhydryl group induced by heat treatment. J. Dairy Sci., 85. 2497-2502 Cereal Chem., 73, 309-316 DOI ScienceOn |
7 | Ribotta, P.D., Perez, G.T., Leon, A.E. and Aron, M.C. (2004) Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids 18, 305-313 DOI ScienceOn |
8 | Maleki, M. Noseney, R.C. and Mattern, P.J. (1980) Effects of loaf volume, moisture content and protein quality on the softness and staling rote of bread. Cereal Chem., 57, 138-140 |
9 | Lee, J.M., Lee, M.K., Lee, S.K., Cho, N.J. and Kim, S.M. (2001) Effect of gums added in making frozen dough on the characteristics of bread-making. Korean J. Food Sci. Technol., 33, 190-194 과학기술학회마을 |
10 | Stampfli, L. and Nersten, B. (1995) Emulsifiers in bread making. Food Chem., 52, 353-360 DOI ScienceOn |
11 | Gang, CH, (2002) Effect of the addition of powdered - bamboo leaves on the quality and preservations of breads. Master Thesis. Chonnan National University, Gwangju, Korea |
12 | Cauvain, S.P. (1998) Improving the control of staling in frozen bakery products. Trends in Food Sci. Technol., 9, 56-61 DOI ScienceOn |
13 | Kang, K.C., Baek, S.B. and Rhee, K.S. (1990) Effect of the addition of dietary fiberon salting of cakes. Korean J. Food Sci. Technol., 22, 19-25 과학기술학회마을 |
14 | Kato, A., Minaki, K., and Kobayashi, K. (1993) Improvement of emulsifying properties by the attachment of polysaccaride throuh maillard reaction in a dry state. J. Agric. Food Chem., 41, 540-543 DOI ScienceOn |
15 | Aibara, S., Nishimura, K. and Esaki, K. ( 2001) Effects of shortening on the loaf volume of frozen dough bread. Food Sci. Biotechnol., 10, 521-528 |
16 | Chung, J.Y and Kim, C.S. (1998) Development of buckwheat bread : 2. Effects of vital wheat gluten and water-soluble gums on baking and sensory properties. Korean J. Soc. Food Sci., 14, 168-176 과학기술학회마을 |
17 | Chung, J.Y and Kim, C.S. (1998) Development of buckwheat bread: 2. Efects of vital wheat gluten and water-soluble gums on baking and sensory properties. Korean J. Soc. Food Sci., 14, 168-176 과학기술학회마을 |
18 | Kim, Y.A. (1998) Effects of fructo-oligosaccharide and isomalto-oligosaccharide on quality and' staling of cake. J. Korean Soc. Food Sci. Nutr., 27, 875-880 과학기술학회마을 |
19 | Kim, S.K. (1976) On bread staling with emphasis on the role of starch. Korean J. Food Sci. Technol., 8, 185-190 |
20 | Chen, H., Rubenthaler, G.L. and Schanus, E.G. (1988) Effects of apple fiber and cellulose on the physical properties of wheat flour. J. Food Sci., 53, 304-309 DOI |
21 | Kim, H.J., Kang, W.W. and Moon, K.D. (2001) Quality characteristics of bread added with Gastrodia elata blume powder. Korean J. Food Sci. Technol., 33, 437-443 과학기술학회마을 |
22 | Lee, K.R. and Kim, K.T. (2000) Properties of wet noodle changed by the addition of whey powder. Korean J. Food Sci. Technol., 32, 1073-1078 과학기술학회마을 |
23 | Lee, J.M., Lee, M.K., Lee, S.K., Cho, N.J., Cha, W.J. and Park, J.K. (2000) Effect of gurns on the characteristics of the dough in making frozen dough. Korean J. Food Sci. Technol., 32, 604-609 과학기술학회마을 |
24 | Kim, Y.S., Ha, T,Y., Lee, S.H. and Lee, H.Y. (1997) Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol., 29, 502-508 |
25 | Pisesookbunterng, W. and D'appolonia, B.L. (1983) Bread staling studies (I). Effects of surfactants on moisture migration from crumb to crust and firmness values of bread crumb. Cereal Chem., 60, 298-300 |
26 | Hwang, H.S., Kim, G.S., Kim, J., Lee, S.H. and Park, J.S. (2001) SAS Statistics analysis. Chung-Moon Publishing Co., Seoul, p.84-100 |
27 | Erdogdu-Amoczky, N., Czuchajowska, Z. and Pomeranz, Y. (1996) Functionality of whey and casein on fermentation and in breadbaking by fixed and optimized procedures. Cereal Chem., 73, 309-316 |
![]() |