References
- Brewing Society of Japan. 1993. Analysis of alcoholic beverages. Japan, pp.211-228
- Jee JH, Lee HD, Chung SK, Choi JU. 1999. Changes in color value and chemical components of Hoelen by various drying methods. Korean J Food Sci Technol 31:575-580
-
Kang EY, Yang YH, Oh SH, Lee JH, Kim HY, Kim MK, Cho HY, Kim MR. 2006. Baking qualities of bread dough substituted with high amount of
${\beta}$ -glucan from Agrobacterium spp. R259 KCTC 10197BP. Korean J Food Sci Technol 38: 348-354. - Kang MY, Choi YH, Choi HC. 1997. Effect of gums, fats and active glutens adding on processing and quality of milled rice bread. Korean J Food Sci Technol 29:700-704
- Kang MY, Koh HJ, Han JY. 2000. Comparison of some characteristics relevant to rice bread made from eight varieties of endosperm mutants between brown and milled rice. Korean J Food Sci Technol 32:82-89
- Kim HS, Kim YH, Woo CM, Lee SR. 1973. Development of composite flours and their products utilizing domestic raw materials; II. Bread-making test with composite flours. Korean J Food Sci Technol 5:16-24
-
Kim JH, Maeda T, Morita N. 2006. Effect of fungal
${\alpha}$ -amylase on the dough properties and bread quality of wheat flour substituted with polished flours. Food Res Int 39:117-126 https://doi.org/10.1016/j.foodres.2005.06.008 - Kim JN, Shin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41:69-76
- Kim SJ, Kim DW. 2006. Effect of ascorbic acid and cysteine for quality characteristics of rice bread. Korean J Food Preserv 13:450-456
- Lee MH, Chang HG, Lee YT. 2008. Effects of enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads. J Korean Soc Food Sci Nutr 37:761-766 https://doi.org/10.3746/jkfn.2008.37.6.761
- Rhee C, Bae SH, Yang HC. 1982. Studies on bread-baking properties of naked barley flour and naked barley-wheat flour blends; I. Variations of loaf volume of naked barley bread and mixed naked barley-wheat bread prepared by lactic acid method. Korean J Food Sci Technol 14:370-374
- 국세청 기술연구소. 1997. 주류 제조 교본. pp.90-92
- 윤홍선. 2010. 농식품 산업정책 및 R&D 연계 방안 토론회. 농촌진흥청 국립농업과학원. pp.187-212
Cited by
- Manufacture of Pear Marc Nuruk by Aspergillus oryzae and Characteristics of Makgeolli Fermentation vol.41, pp.4, 2013, https://doi.org/10.4489/KJM.2013.41.4.255
- Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder vol.29, pp.3, 2014, https://doi.org/10.7318/KJFC/2014.29.3.298
- Characteristics and Yield of Jochung Processed by Different Preparation Methods vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.414
- Cultural Characteristics of Fungi Strains isolated from Korean Nuruk vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.125
- The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.249
- 현미 Sourdough을 이용한 찐빵의 품질특성 vol.22, pp.5, 2012, https://doi.org/10.20878/cshr.2016.22.5.001
- 황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색 vol.49, pp.3, 2012, https://doi.org/10.9721/kjfst.2017.49.3.286