연구동향 분석
박사

우리밀 Sourdough와 새싹보리를 첨가한 식빵의 품질특성 = Analysis of Consumers Present Use of sprout vegetables and Quality Characteristics of Grain sourdough and barley sprouts

이경숙 2015년

논문상세정보
인용/피인용
' 우리밀 Sourdough와 새싹보리를 첨가한 식빵의 품질특성 = Analysis of Consumers Present Use of sprout vegetables and Quality Characteristics of Grain sourdough and barley sprouts' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • barley sprouts
  • quality characteristics
  • sourdough
  • 사워도우
  • 새싹보리
  • 샤워도우
  • 식빵
  • 우리밀
  • 품질특성
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
440 0

0.0%

' 우리밀 Sourdough와 새싹보리를 첨가한 식빵의 품질특성 = Analysis of Consumers Present Use of sprout vegetables and Quality Characteristics of Grain sourdough and barley sprouts' 의 참고문헌

  • Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with aronia powder(Aronia melanocarpa).JKoreanSocFoodSciNutr43(2):273-280
  • YooBH.2003.Baking and sensory characteristicsofwhitebread added withbarleybran.MS thesis.Yeungnam University.p16
  • Yang SM, Shin JH, Kang MJ, Kim SH, Sung NJ. 2010. Quality characteristics ofbread with added black garlic extract.Korean J FoodCookerySci26(5):503-510
  • Yang EJ,Cho YS,ChoiMS,Woo MN,Kim MJ,Shon MY,Lee MK. 2009.Effects of young barley leaf on lipid contents and hepatic lipid-regulatingenzymeactivitiesinmicefedhigh-fatdiet.KoreanJ Nutr42(1):14-22
  • Woo N,Song ES,Kim HJ,SeoMs,Kim AJ.2007.Thecomparison of antioxidativeactivitiesofsproutsextract.KoreanJFoodNutr20(4): 356-362
  • VuystL,NeysensP.2005.Thesourdoughmicro-flora:bio-diversityand metabolicinteractions.TrendsFoodSciTechnol16(1):43-56
  • Sugihara TF.1977.Non-traditionalfermentations in the production of bakedgoods.Baker'sDigest51(1):76-80
  • ShinEH,Kim KI.2001.Effectoflacticacidbacteriaprefermentaddition onqualityofwhitebread.UlsanCollegeJRes27(2):459-470
  • Shin HK.1997.Developmentand research offunctionalfood.Korean J FoodSciTechnol30(1):2-14
  • Shin GM,Kim DY.2008.Quality characteristicsofwhitepan bread by AngelicagigasNakaipowder.KoreanJFoodPreserv15(4):497-504
  • Sattar A, Shah A, Zeb A. 1995. Biosynthesis of ascorbic acid in germinatingrapeseedcultivars.PlantFoodHumanNutr47(1):63-70
  • Sarah RL,Priscilla M,Damme EV,Tenbergen K.2005.On baking:A textbook ofbaking and pastry fundamentals.Pearson-Prentice Hall, Saddleriver,NJ,USA.pp50-52
  • Rye CH,Kim SY.2005.Study on bread making quality with barley sourdoughincompositebread.KoreanJFoodCookSci21(5):733-741
  • RajalakshimiR,Vanaja K.1967.Chemicaland biologicalevaluation of the effects of the fermentation on the nutritive value of foods preparedfrom riceandgrains.BritJFoodSci21:467-473
  • ParkJS.2004.Aneffectofaddingchlorellapowderonabaking process characteristic.MS thesis.KyonggiUniversity.p25
  • Park SH,Chang KH,Byun GI,Kang WW.2009.Quality characteristics ofbread made with flour partly substituted by lotus leafpowder. KoreanJFoodPreserv16(1):47-52
  • Park HS,Han GD.2010.Effectoffermented rice bran on rheological propertiesofwhitebreaddough.KoreanJFoodCulture25(1):82-90
  • Mchtosh GH,WhyteJ.McArthurR,NestelPJ.1991.Barley andwheat foods: Influence in plasma cholesterol concentrations in hypercholesterolemicmen.Am JClinNutr53(5):1205-1209
  • Lindborg KM, Tragardh C, Elisasson AC, Dejmek P. 1997. Time-resolved shearviscosity ofwheatflourofdoughs ofdifferent flours.CerealChem pp49-55,p74
  • Lin MJY.1974.D'Appolonea,BLD Youngs VL Hard red spring and durum wheatpolarlipids.Ⅱ Effectin quality ofbread and pasta product.CerealChem 51(1):34-41
  • LeeYK,ParkIK,Kim SD.2001.Effectoflacticacidbacteriarelatedto kimchi fermentation on the quality of bread.J East Asian Soc DietaryLife11(5):379-385
  • LeeMJ,ParkSK,JungMN,Kim DH.2011.Studiesongerminationand preference for consumers in sprouts.J Korean Soc People Plants Environ14(2):93-101
  • LeeMD.Effectofadietarysupplementextractedfrom barleysproutsin cholesterolmetabolism.Ph D.thesis.Ewha Womans University.pp 1-3
  • LeeJY,LeeSK,ChoNJ,ParkWJ.2003.Developmentoftheformulafor natural bread-making starter. J Korean Soc Food Sci Nutr 32(8):1245-1252
  • LeeJH,Kwak EJ,Kim JS,LeeKS,LeeYS.2007.A study on quality characteristicsofsourdough breadswithaddition ofredyeastrice.J KoreanSocFoodSciNutr36(6):785-793
  • LeeJA,Park GS.2011.Consumption and preferenceofbokbunja(Rubus coreanusmiquel)products.KoreanJFoodCookerySci27(3):11-20
  • LeeHE,LeeJS,ChoiJW,PaeDH,DoKR.2009.Effectofmechanical stresson postharvestquality ofbaby leafvegetables.Korean JFood Preserv16(5):699-704
  • Lee SM,Park GS.2011.Quality characteristics ofbread with various concentration ofpurple sweetpotato.Korean J Food Cookery Sci 27(4):1-16
  • Lee SH.2010.Effectofcabbage powderin baking properties ofwhite breads.KoreanJFoodPreserv17(5):674-680
  • Lee JY,Lee KA,Kwak EJ.2009.Fermentation characteristic ofbread added with Pleurotus Eryngiipowder.JKoran Soc Food SciNutr 38(6):757-765
  • Lee JS,Do KR.2012.Growth and postharvestfreshness oftah tasai chinese cabbage (Brassica campestris var. narinosa) baby leaf vegetables as affected by brushing treatment during cultivation. KoreanJFoodPreserv19(1):19-25
  • Lee JJ, Lee YM, Shin HD, Jeong YS, Lee MY. 2007. Effects of vegetablesproutpowermixtureon lipid metabolism in ratsfed high fatdiet.JKoreanSocFoodSciNutr36(8):965-974
  • Lee JH,Kwak EJ,Lee YS.2008.Quality characteristics ofsourdough breads added with red kojirice sourdough powder.J Korean Soc FoodSciNutr37(3):333-341
  • Lee BG,Byun GI,Cha WS.2009.Quality characteristics ofwhite pan bread by lotus(Nelumbo nucifera) seeds powder. Korean J Food Preserv16(1):68-74
  • Kwon HR,Ahn MS.1995.A study on rheologicaland generalbaking propertiesofbreadsandtheirruskspreparedofvariouscerealflours (I).KoreanJSocFoodSci11(5):479-486
  • Kwon EA,Chang MJ,Kim SH.2003.Quality charateristics ofbread containing Laminaria powder. J Korean Soc Food Sci Nutr 32(3):406-412
  • Kuo TH, Van Middlesworth JF. 1988. Content of raffinose and oligosaccharidesand sucrosein variousplants.JAgric Food Chem 36(1):32-36
  • Kulp K,Lorenz K.2003.Handbook of dough fermentations.Marcel Dekker.New York,USA.pp23-42
  • Kohyama N,Ono H,Yanagisawa Y.2008.Changes in anthocyanins in the grains ofpurple waxy hullless barley during seed maturatioan andafterharvest.JAgricFoodChem 56(14):5770-5774
  • Kim YS,Jeon SS,Jung ST.2002.Effectoflotus rootpowderon the baking quality of white bread.Korean J Soc Food Cookery Sci 18(4):413-425
  • Kim YJ,Park HT,Han HS.2006.A study on the production and marketing of sprouts and leaf vegetables.Korea RuralEconomic Institute.pp6-15
  • Kim YE,Paik HD,Kim SY,Lee JH,Lee SK.2011.Effects ofliquid broth cultured with red kojion the rheologicalproperties ofwhite panbreaddough.KoreanJFoodSciTechnol43(2):235-239
  • Kim WM,LeeYS.2008.A studyontheantioxidantactivityandquality characteristics ofpan bread with waxy black rice flourand green teapowder.KoreanJCulinaryRes14(4):1-13
  • Kim SY.2012.A studyonthequalitycharacteristicsofpanbreadadded withGABA ricebransourdough.MS thesis.Yeoungnam University. p13
  • Kim SY,Hwang SY.2004.Effectsofsourdoughpowderin thephysical propertiesofthebreadflour.KoreanJFoodNutr17(2):171-176
  • Kim SK,Cheigh HS,Kwon TW,Marston PE.1978.Rheologicaland baking studiesofcompositeflourwheatandnakedbarley.Korean J FoodSciTechnol10(1):247-251
  • Kim MY,Chun SS.2009.Changes in shelf-life,water activity,and texture ofrye-wheatmixed bread with naturally fermented raisin extractand ryesourdough during storage.Korean JFood Cook Sci 25(2):170-179
  • Kim MY,Chun SS.2008b.Quality characteristics ofrye mixed bread preparedwith substitutionsofnaturally fermentedraisin extractand sourdough.JEastAsianSocDietaryLife18(1):87-94
  • Kim MY, Chun SS. 2008a. Effects of sourdough on the quality characteristics ofrye-wheatmixed bread.J Korean Soc Food Sci Nutr37(5):625-632
  • Kim MA,Lee EJ,Jin SY.2014.Quality characteristics and antioxidant activitiesofbread added with Cedrela sinensispowder.Korean JFood Culture29(1):111-118
  • Kim KH,Song MY,Yook HS.2007.Quality characteristics ofbread made withchungkukjang powder.JEastAsianSocDietaryLife17(6):853-859
  • Kim JS.2004.Effectofchitosanadditionontheshelf-lifeofbread.KoreanJ FoodNutr17(4):388-392
  • Kim HS,LeeIS,LeeYJ,LeeJE,ChoiMO.2008.Antioxidativenutrientsand nitrite scavenging ability ofvarious vegetable seed sprouts.J Human Ecology12(2):109-117
  • Kim HK,Kim SK.1997.Wheatandmilling industry.KoreanWheatand FlourIndustryAssociation,Seoul.pp107-110
  • Kim HJ,Kang WW,Moon KD.2001.Quality characteristics ofbread added with gastrodia elata Blume powder. Korean J Food Sci Technol33(4):437-447
  • Kim GJ,Chung HC,Kwon OJ.2004.Characteristics of culture and isolatinglacticacidbacteriaandyeastfrom sourdough.JKoreanSoc FoodSciNutr33(9):1180-1185
  • Kim DS,Lee KB.2010.Physiologicalcharacteristics and manufacturing oftheprocessing products ofsproutsvegetables.Korean JFood Cook Sci26(3):238-245
  • Kim CT,LeeSJ,Hwang JK,Kim CJ,Ahn BH.1997.Effectofpropolis additionsontheshelf-lifeandstalingofwhitebread.KoreanJFood SciTechnol29(5):982-986
  • KhalilAw,Zeb A,Mahmmod F,Tariq S,Khattak AB,Shah H.2007. Comparison ofsproutquality charactcristicsofdesiand kabulitype chickpea cultivars(Cicer arietinum L.). LWT-Food Sci Technol 40(6):937-945
  • Kang MY,ChoiYH,ChoiHC.1997a.Effectofgums,fats and gluten addingonprocesstingandqualityofmilledricebread.KoreanJFood SciTechnol29(4):700-704
  • Kang MY, Choi YH, Choi HC. 1997b. Interrelation between physico-chemicalproperties ofmilled rice and retrogradation ofrice breadduringcoldstorage.JKoreanSocFoodSciNutr26(5):886-891
  • Jun SY, Kim TH, Hwang SH. 2012. The consumption status and preference forsprouts and leafy vegetables.Korean JFood Preserv 19(5):782-791
  • Ju HW,An HL,Lee KS.2010.Quality characteristics ofbread added withblackgarlicpowder.KoreanJCulinaryRes16(4):260-273
  • Jeong HC,JiJL.2013.Quality characteristics and dough rheological propertiesofpanbreadwith waxy barley powder.Korean JCulinary Res19(4):119-135
  • HwangGH,YunHR,JungHN,ChoiOJ.2014.Qualitycharacteristicsof baguetteusing fermentedricebran sourdough.Korean JFoodCook Sci30(3):307-316
  • Hong JH,Kim KJ,Bang KS.2000.Effectofsourdough starteron the characteristicsofrheologicalofbarleybread.KoreanJSocFoodSci 16(4):358-362
  • HaJO,HaTM,LeeJJ,Kim AR,LeeMY.2009.Chemicalcomponents and physiological functionalities of Brassica campestris ssp rapa sprouts.JKoreanSocFoodSciNutr38(10):1302-1309
  • Freund W.2006.Starterkulturen und Sauerteigprodukte.In:Handbuch Sauerreig(edits.BrandtMJ,Gἃnzle MG,SpicherG).6th ed.Behr's Verlag.Hamburg,Germany.pp353-375
  • FinnyKF.1984.Anoptimizedstraightdoughbreadmakingmethodafter 44years.CerealChem 61(1):20-26
  • FerreresF,KrskovaZ,GoncalvesRF,ValentaoP,PereiraJA,Dusek J. 2009. Free water-soluble phenolics profiling in barley(Hordeum vulgareL.).JAgriFoodChem 57(6):2405-2409
  • El-AdawyTA.2002.Nutritionalcompositionandantinutritionalfactorsof chickpears(Cicerarietinum L.)undergoing differentcooking methods andgermination.PlantFoodHumanNutr57(1):83-97
  • Crowly P,SchoberTJ.2002.Theeffectofstoragetimeontexturaland crumbgrain characteristicsofsourdoughwheatbread.EurFoodRes Technol214(6):489-496
  • CorsettiA,GobbettiM,BalestrieriF,PaolettiF,RussiL,RossiJ.1998. Sourdough lacticacid bacteriaeffectson bread firmnessand staling. JFoodSci63(2):347-351
  • ChungMS,LeeJK,HurNY,Kim DS,BaikMY.2003.Texturalanalysis forbreadstaling.FoodSciBiotechnol12(6):727-736
  • Chung JY,Kim CS.1998.Developmentofbuck-wheatbread:1.Effects of vital gluten and water-soluble gums on dough rheological properties.KoreanJSocFoodSci14(2):140-147
  • Chung HC.2008.Properties ofsourdough-added bread.Korean JFood SciTechnol40(6):643-648
  • ChoiUK,Yoo BH,Kwon DJ,Kim MH,Kim YH.2005.Rheological properties of dough added with barley bran.Korean J Food Sci Technol37(5):751-756
  • ChoiSH.2013.Quality characteristics ofKorean wheatbread prepared with substitutions ofnaturally fermented blueberry starters.J East AsianDietaryLife23(5):546-560
  • ChoiSH,Lee SJ.2014.Quality characteristics ofKorean wheatbread prepared with substitutions of naturally fermented rice starters. KoreanJCulinaryRes20(2):100-119
  • ChoiJK,Lee SU,Seo BS,NobuyukiK.2007.A method forchoosing vegetablesatthemarketfrom ageneralconsumersstandpoint-The relationship between chlorophylland ascorbic acid-. J EastAsian SocDietaryLife17(5):671-677
  • Cho NJ, Kim HI, Kim SK. 1999. Effects of flour brew with Bifidobacterium bifidum as a naturalbread improver.JKorean Soc FoodSciNutr28(6):1275-1282
  • ChaeDJ,LeeKS,Jang KH.2010.Fermentation characteristics offlour sourdough using mixed lactic acid bacteria and Bifidobacterium longum asstarters.JEastAsianSocDietaryLife20(5):743-750
  • ChaeDJ,LeeKS,An HL.2005.A study on theproduction ofKorean sourdough bread using Korean wheat. Korean Food Beverage 16(2):1-15
  • Chae DJ,Lee KS,Jang KH.2011.Sourdough and bread properties utilizing differentratiosofprobioticsandyeastasstarters.KoreanJ FoodSciTechnol43(1):45-50
  • BaeJH,WooHS,ChoiHJ,ChoiC.2001.Qualitiesofbreadaddedwith Koreanpersimmons(DiospyroskakiL.folium)leafpowder.JKorean SocFoodSciNutr30(5):882-887
  • An HL,LeeKS.2009.Study onthequality characteristicsofpan bread with sourdough starters from added domestic wheatflours.J East AsianSocDietaryLife19(6):996-1008
  • An HL,Lee KS.2010.Quality characteristics of pan bread by the addition of cranberry powder. J East Asian Soc Dietary Life 20(5):697-705
  • An HL,HeoSJ,LeeKS.2009.A study on thepropertiesofsourdough startersusingKoreanwheat.KoreanJCulinaryRes15(4):37-46
  • AhnDH,ChoiJS,LeeHY.2003.Effectsonpreservationandqualityof bread with coating high molecularweightchitosan.Korean JFood Nutr16(4):430-436
  • AOAC.1990.Officialmethodsofanalysis.13thed.AssociationofOfficial AnalyticalChemists,Washington,DC,USA.
  • AACC.1975.American Association ofCerealChemist:Approvedmethod oftheAACC,38-10