• 베이커리
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• no.10 s.339
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• pp.146-147
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• 1996

• 베이커리
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• no.3 s.356
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• pp.120-121
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• 1998

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.86-86
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• 2005

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.95-95
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• 2005

• 베이커리
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• no.9 s.434
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• pp.135-135
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• 2004

• Food Science and Preservation
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• v.22 no.1
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• pp.63-69
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• 2015

The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The water, ash, crude protein, amylose, and damaged starch contents of rice flour, as well as its water holding capacity, particle size, and Hunter color value, were measured. The water, ash, and crude protein contents of the hanareum and dasan 2 rice flours were shown to range from 7.28 to 13.14%, from 0.35 to 0.39, and from 6.05 and 8.68%, respectively. The protein content of the control group was higher than that of hanareum and dasan 2 rice flours. The amylose contents of the hanareum and dasan 2 rice flour were 19.05 and 23.04%, respectively. The damaged starch content and water holding capacity of the control group were lower than those of the hanareum and dasan 2 rice flours. The particle sizes of the samples were $48.54{\sim}50.05{\mu}m$. The lightness values of the hanareum, and dasan 2 rice flour, and of the control were 93.72, 93.51 and 92.63, respectively. The quality characteristics of the gluten-free frozen cookie dough were investigated. The lightness of the cookie made with frozen cookie dough decreased according to the by thawing time, but the diameter of the cookie did not differ significantly. The hardness of the cookie made with rice frozen dasan 2 rice dough was lower than that of the cookie made with frozen hanareum rice dough.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.581-585
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• 2003

Utilities of kiwi fruit powder prepared from post-mature kiwi fruit in bakery products such as bread and cookie were investigated. The characteristics of bread and cookie with different amounts of kiwi fruit powder were examined through physical measurement (color specific volume, crumb firmness, spread ratio, and extensibility) and seneory evaluation. In baking performance of frozen dough with kiwi fruit powder, $L^{*}$, $a^{*}$, and $b^{*}$ values of crust and specific volume gradually decreased as the concentration of kiwi fruit powder increased. Crumb firmness had significant difference compared to bread without kiwi fruit powder, and sensory characteristics of breads with kiwi fruit powder were more poor than bread without kiwi fruit powder. In a cookie with kiwi fruit powder although specific volume was not significantly different, the spread ratio of cookie and cookie toughness significantly decreased; furthermore, cookie extensibility significantly increased as an amount of kiwi fruit powder increased. Hardness and moistureness of cookies in sensory evaluation had a similar tendency as toughness and extensibility of cookies. Therefore, post-mature kiwi fruit could be utilized to improve the cookie qualities.ies.s.

• Food Industry
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• s.18
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• pp.92-95
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• 1974

나비스코(NABISCO)는 세계최대의 제과메이커. 정식사명(National Biscuit Co)보다 그 머리글자를 딴 상표 NABISCO로 더 통한다. PX를 거쳐 시중에 흘러나왔던 그 주력상품 리즈$\cdot$크래커와 나비스코$\cdot$비스켓, 쿠키 등으로 우리에게도 아주 낯선 이름은 아니다. 최근엔 스낵식품과 냉동식품분야에도 진출하고 있으나 그 주제품은 여전히 제과-. 크래커, 비스켓, 쿠키 등이 판매고의 80$\%$이상을 차지하고 있으며 미국내 전체생산량의 40$\%$를 한손에 장악하고 있다. 71년엔 대기업판매고의 큰 고비로 일컬어지는 대망의 10억$\$$대를 넘어섰다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.88-88
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• 2005