References
- Stampfli, L. and Nersten, B. (1995) Emulsifiers in bread making. Food Chem., 52, 353-360 https://doi.org/10.1016/0308-8146(95)93281-U
- Cauvain, S.P. (1998) Improving the control of staling in frozen bakery products. Trends in Food Sci. Technol., 9, 56-61 https://doi.org/10.1016/S0924-2244(98)00003-X
- 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
- 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
- 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
- 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 https://doi.org/10.1111/j.1365-2621.1988.tb10242.x
- Mongeau, R. and Brassard, R. (1982) Insoluble dietary fiber from breakfast cereals and brans. Cereal Chem., 59, 413-419
- 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
- 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
- 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
- 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 https://doi.org/10.1021/jf00028a006
- A.A.C.C. (1983) Approved Method of the AACC. 8th ed. American Association of Cereal Chemists, St. Paul, MN, USA
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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 https://doi.org/10.3168/jds.S0022-0302(02)74332-4
- 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
- Stampfli, L. and Nersten, B. (1995) Emulsifiers in bread making. Food Chem., 52, 353-360 https://doi.org/10.1016/0308-8146(95)93281-U
- 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 https://doi.org/10.1016/S0268-005X(03)00086-9
- 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
- Kim, S.K. (1976) On bread staling with emphasis on the role of starch. Korean J. Food Sci. Technol., 8, 185-190
- 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