Al-Eid, S. M., Al-Neshawy, A. A., and Al-Shaikh Ahmad, S. S. (1999) Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread. J. Cereal Sci. 30, 79-82.
AACC (American Association of Cereal Chemists) (1985) Approved methods of AACC. Saint Paul, Minnesota, USA, 02-31, 10-10b.
Berkowitz, D. and Oleksyk, L. E. (1991) Leavened breads with extended shelf-life. US Patent 5,059,432.
Boyaval, P. and Corre, C. (1995) Production of propionic acid. Lait 75, 453-461.
Brul, S. and Coote, P. (1999) Preservative agents in foods: Mode of action and microbial resistance mechanism. Int. J. Food Microbiol. 50, 1-17.
Cha, U. J. (2003) A study on properties of the flour-ferment with Lactobacillus acidophilus and the quality of noodles using the ferment. Ph. D. thesis, Konkuk Univ., Seoul, Korea.
Christensen, J. F., Dudley, E. G., Pederson, J. A., and Steele, J. L. (1999) Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek 76, 217-246.
Clarke, C. I., Schober, T. J., and Arendt, E. K. (2002) Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem. 79, 640-647.
De Boer, R. and Hiddink, J. (1980) Membrane process in the dairy industry: State of the art. Desalination 35, 169-192.
Eklund, T. (1989) Organic acids and esters. In GW. Gould (Ed), Mechanism of action of food preservation procedures, New York, Elsevier Co., pp. 161-200.
Erdogdu-Arnoczky, N., Czuchajowska, Z., and Pomeranz, Y. (1996) Functionary of whey band casein in fermentation and in bread baking by fixed and optimized procedures. Cereal Chem. 73, 309-316.
Gujral, H. S. and Singh, N. (1999) Effect of additives on dough development gaseous release and bread making properties. Food Res. Int. 32, 691-697.
Hong, H. H. and Min, K. C. (1997) Test of bread and cake. Kwangmoongag, Seoul, Korea, pp. 108.
Huang, Y. L., Zhang, W. Z., Cheung, C. M., and Yang S. T. (2002) Production of carboxylic acids from hydrolyzed corn meal by immobilized cell fermentation in a fibrous-bed bioreactor. Bioresource Technol. 82, 51-59.
Hujanen, M. and Linko, Y. Y. (1996) Effect of temperature and various nitrogen sources on L-lactic acid production by Lactobacillus casei. Appl. Microbiol. Biotechnol. 45, 307- 313.
Hunter, J. E. and Frazier, W. C. (1961) Gas production by associated swiss cheese bacteria. Department of Bacteriology, University of Wisconsin Press Co., Madison, pp. 2176- 2186.
Jennifer, A. P. L. and Nancy, J. M. (1982) Commensalistic interaction between L. acidophilus and P. shermanii. Appl. Environ. Microbiol. 44, 715-722.
Kim, D. J., Kim, Y. W., Kim, J. S., Paik, T. J., Choi, H. T., Hyun, J. S., and Whong, J. M. (2004) Food processing and preservation. Gigumunwhasa, Seoul, Korea, pp. 36.
Korean Food Code. (2002) Korean Food & Drug Administration. Seoul, Korea, pp. 3-4.
Lee, J. H. (2005) Effects of whey ferment cultured by Propionibacterium freudenreichii KCCM 31227 on rheological properties of dough and quality characteristics of white pan bread. Ph. D. thesis, Konkuk Univ., Seoul, Korea.
Lindgren, S. E. and Dobrogosz, W. J. (1990) Antagonistic activities of lactic acid bacteria in food and feed fermentation. FEMS Microbiol. Reviews 87, 149-164.
Litchfield, J. H. (1996) Microbiological production of lactic acid. Adv. Appl. Microbiol. 42, 45-95.
Magnusson, J. and Schnrer, J. (2001) Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Appl. Environ. Microbiol. 67, 1-5.
Main, A. (1991) Fermented dairy products as food ingredients. Food Res. 51, 120-125.
Maher, G. A., Varriano-Marston, E., and Jonhson, J. A. (1978) Rheological dough properties as affected by organic acids and salt. Cereal Chem. 55, 683-691.
Moon, N. J. (1983) Inhibition of the growth of acid tolerant yeasts by acetate, lactate and propionate, and their synergistic mixtures. J. Appl. Bacteriol. 55, 53-460.
Mukhopadhyay, S. N., Ghose, T. K., and Fiechter, A. (1979) Effect of fermentation variables on cellulose production by Trichoderma sp. Biotechnol. Lett. 1, 205.
Pyler, E. J. (1988) Baking science and technology, 3rd ed. Vol. II. Sosland Publishing Company, USA, pp. 889-890.
Ronald, H. Z. (1992) Bread lecture. American Institute of Baking, USA, pp. 1311, 1404-1405.
SAS. (2007) User's guide. SAS Institute: Cary, NC, USA.
Sheila, K., Karina, W., Catherine, S., and Elke, K. A. (2000) Incorporation of dairy ingredients into wheat bread. Eur. Food Res. Technol. 210, 391-396.
Stiles, M. E. (1996) Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70, 331-345.
Vollmar, A. and Meuser, F. (1992) Influence of starter cultures consisting of lactic acid bacteria and yeasts on the performance of a continuous sour dough fermenter. Cereal Chem. 69, 20-27.
Woolford, M. K. (1984) The antimicrobial spectra of organic compounds with respect to their potential as hay preservatives. Grass and Forage Sci. 39, 75-79.
Yun, M. S. (2004) New practical bread and cake. Jigumunhwasa, Seoul, Korea, pp. 41.
Zadow, J. G. (1981) Measurement of the effect of whey protein concentrates on fermenting doughs by the Instron tester. Aust. J. Dairy Technol. 36, 56-59.