1 |
Kulp K, Hepburn FN, Lehmann TA. 1974. Preparation of breadwithout gluten. Baker's Digest 48: 34-37
|
2 |
AACC. 2000. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA
|
3 |
Gujral HS, Rosell CM. 2004. Improvement of the breadmakingquality of rice flour by glucose oxidase. Food Res. Int. 37: 75-81
DOI
ScienceOn
|
4 |
Pyler EJ. 1988. Enzymes in baking. In: Baking Science and Technology.Sosland Publishing Co., Merriam, USA
|
5 |
Sahlstrom S, Brathen E. 1997. Effects of enzyme preparations forbaking, mixing time and resting time on bread quality and breadstaling. Food Chem. 58: 75-80
DOI
ScienceOn
|
6 |
Stampfli L, Nersten B. 1995. Emulsifiers in bread making. FoodChem. 52: 353-360
DOI
ScienceOn
|
7 |
Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG.2007. Effects of hydro colloids on dough rheology and breadquality parameters in gluten-free formulations. J. Food Eng. 79:1033-1047
DOI
ScienceOn
|
8 |
Kim SS. 2009. Development of novel rice bakery products withhigh quality. Korea Food Research Institute Report
|
9 |
Caballero PA, Gomez M, Rosell CM. 2007. Improvement ofdough rheology, bread quality and bread shelf-life by enzymescombination. J. Food Eng. 81: 42-53
DOI
ScienceOn
|
10 |
Nishita KD, Roberts RL, Bean MM. 1976. Development of yeastleavenedrice-bread formula. Cereal Chem. 53: 626-635
|
11 |
Ribotta PD, Perez GT, Leon AE, Anon MC. 2004. Effect ofemulsifier and guar gum on micro structural, rheological andbaking performance of frozen bread dough. Food Hydrocoll. 18:305-313
DOI
ScienceOn
|
12 |
Lee MH, Chang HG, Lee YT. 2008. Effects of enzymes andemulsifiers on the loaf volume and crumb hardness of ricebreads. J. Korean Soc. Food Sci. Nutr. 37: 761-766
과학기술학회마을
DOI
ScienceOn
|
13 |
Billain C, Collar C. 2004. Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axialextension measurements. Food Hydrocolloids. 18: 499-507
DOI
ScienceOn
|
14 |
Gujral HS, Haros M, Rosell CM. 2003. Starch hydrolyzingenzymes for retarding the staling of rice bread. Cereal Chem.80: 750-754
DOI
ScienceOn
|
15 |
Jong G, Slim T, Greve H. 1968. Bread without gluten. Baker'sDigest 42: 24-27
|
16 |
Sivaramakrishnan HP, Senge B, Chattopadhyay PK. 2004. Rheologicalproperties of rice dough for making rice bread. J. FoodEng. 62: 37-45
DOI
ScienceOn
|
17 |
Kang MY, Choi YH, Choi HC. 1997. Effects of gums, fats andglutens adding on processing and quality of milled rice bread.Korean J. Food Sci. Technol. 29: 700-704
과학기술학회마을
ScienceOn
|
18 |
McCarthy DF, Gallagher E, Gormley TR, Schober TJ, Arendt EK.2005. Application of response surface methodology in the developmentof gluten-free bread. Cereal Chem. 82: 609-615
DOI
ScienceOn
|
19 |
Rojas JA, Rosell CM, Benedito de Barber C. 1999. Pasting propertiesof different wheat flour-hydrocolloid systems. FoodHydrocolloids. 13: 27-33
DOI
ScienceOn
|