References
- AACC. (1995a). Approved Methods of the AACC 9th ed. Method 54-40. American association of cereal chemists St. Paul, Minnesota. USA.
- AACC. (1995b). Approved Methods of the AACC 9th ed. Method 10-10A. American association of cereal chemists St. Paul, Minnesota. USA.
- AACC. (1995c). Approved methods of the AACC 9th ed. Method 02-52 : pH and TTA determinations. American Association of Cereal Chemists. St. Paul, Minnesota. USA.
- An, H. Y. & Lee, K. S. (2010). Quality characteristics of pan bread by the addition of cranberry powder. J East Asian Soc Dietary Life, 20(5), 697-705.
- An, H. Y., Lee, K. S. & Park, S. J. (2008). Quality characteristics of white pan bread with Mesangi(Capsosiphon fulvecense). J East Asian Soc Dietary Life, 18(4), 563-568.
- An, H. Y. & Hwang, Y. K. (2013). Quality characteristics of yellow layer cake added with coffee silver skin. The Korean Jounal of Culinary Research, 17(3), 33-45.
- Ayerza, Jr. R. (1995). Oil content and fatty acid composition of chia(Salvia hispanica L.) from five northwesterm loactions in Argentina. J. Am. OilChem, Soc. 72, 1079-1081.
- Bennion, E. B, Bamford G.S.T.(1997). The technology of cake making. 6th ed, Blackie Academic & Professional. 275-286, Landon.
- Campana, L. E., Sempe, M. E. & Filgueira, R. R. (1993). Physical, chemical and baking properties of wheat dried with microwave energy. Cereal Chem, 70, 760-762
- Cha, K. Y. (2011). Effects of linseeds and chiaseeds dietary feeding on the quality characteristics and functionality of milk. MS Degree Kang won University.
- Cho, M. K. & Lee, W. J. (1996). Preparation of high -fiber bread with soybean curd residue and Makko11i(Rice Wine) residue. J Korean Soc Food Sci, Nutr 25(4), 632-636.
- Choi, I. J. (2013). Quality characteristics of white pan bread with the addition of banana. MS Degree Graduate school of Tourism Kyung Hee University.
- Choi, S. H. (2011). Quality characteristics of white pan bread added with perilla leaf powder. The Korean Jounal of Culinary Research. 17(3), 172-180.
- Choi, S. N., Kim, H. J. & Chung, N. Y.(2012). Quality characteristics of bread added with paprika powder. Korean Journal of Food & Cookery Science,28(6), 839-846. https://doi.org/10.9724/kfcs.2012.28.6.839
- Choi, S. N. & Chung, N. Y. (2007).The Quality characteristics of bread with added buckwheat powder. Korean J. Food Cookery SC. 23(5), 664-670
- Elmehdi, H. M, Page, J.H. & Scanlon, M.G. (2007). Evaluating dough density changes during fermentation by different techniques. Cereal Chem 84(3), 250-252. https://doi.org/10.1094/CCHEM-84-3-0250
- Hong, S. Y. & Shin, G. M. (2008). Quality characteristics of white pan bread with garlic powder. Korean J. Food & Nutr 21(4), 485-491.
- Hwang, S. Y., Choi, O. K. & Lee, H. J. (2001). Influence of green tea powder on the physical properties of the bread flour and dough rheology of white pan bread. Korean J. Food & Nutr. 14(1), 34-39.
- Jang, K. W., Park, S. H. & Ha, S. D. (2003). Market trends in functional foods. Food Science and Industry 36(1), 7-25.
- Jeon, T. G., An, H. L. & Lee, K. W. (2010). Quality characteristics of bread added with turmeric powder. Journal of the East Asian Society of Dietary Life, 20(1), 113-121.
- Ju, H. W. (2010). A study on quality characteristics of bread with the addition of black garlic powder. MS Degree Graduate school of Tourism Kyung Hee University.
- Ju, H. W., An, H. L. & Lee, K. W. (2010). Quality characteristics of bread added with black garlic powder. The Korean Jounal of Culinary Researc,. 16(4), 260-273.
- Kang, M. J. (2002). Quality characteristics of the bread added dandelion leaf powder. Korean Journal of Food Preservation, 9(2), 221-227.
- Kim, J. H., Lee, M. H., Lee, S. A. & Choi, Y. S. (2010). Quality characteristics of pan bread added with black garlic flour. The Korean Jounal of Culinary Researc,16(3), 286-297.
- Kim, J. Y., Kim, O. Y., Yoo, H. J., Kim, T. I., Kim, W. H., Yoon, Y. D. & Lee, J. H. (2006). Effects of fiber supplements on functional constipation. The Korean Journal of Nutrition, 39(1), 35-43.
- Kim, K. H., Lee, J. O., Paek, S. H. & Yook, H. S. (2009). Quality characteristics of pound cakes containing various levels of aged garlic during storage. Journal of the East Asian Society of Dietary Life, 19(2), 238-246.
- Kim, K. T., Choi, A. R., Lee, K. S., Joung, Y. M. & Lee, K. Y. (2007). Quality characteristics of bread made from domestic Korean wheat flour containing cactus chounnyuncho(Opuntia humifusa) powder. Korean J Food Cookery SCI, 23(4), 461-468.
- Kim, Y. S. (1998). Quality of wet noodle prepared with wheat flour and mushroom power. Korean J. Food Sci.Technol. 30, 1373-1380.
- Ko, S. H., Bing, D. J. & Chun, S. S. (2013). Quality characteristics of white bread manufactured with shinan seomcho(Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr, 42(5), 766-773. https://doi.org/10.3746/jkfn.2013.42.5.766
- Kwon, K. S., Kim, Y. S., Song. G. S. & Hong, S. P. (2001). Quality characteristics of bread with Rubi Fructus(Rubus coreanus Miquel) juice. Korean J. Food & Nutr, 17(3), 272-277
- Lee, S. J., Paik, J. E. & Han, M. R. (2008). Effect of xylitol on bread properties. Korean J. Food & Nutr, 21(1), 56-63.
- Lee, Y. T. (2003). Quality characteristies of high-fiber breads added with domestic wheat bran. J. Korean Soc. Agric. Chem. Biotechnol. 46(4), 323-328.
- Lembo, A., Camilleri M. (2003). Chronic constipation. N Engl J Med, 349, 1360-1368. https://doi.org/10.1056/NEJMra020995
- Miller, R. A., Graf, E. & Hoseney, R. C. (1994). Leavened dough pH determination by an improved method. J Food Science 59(5), 1086-1087. https://doi.org/10.1111/j.1365-2621.1994.tb08196.x
- Oh, H. K. & Lim, H. S. (2007). Effects of the products of raw sea tangle on chronic idiopathic constipation. J Korean Soc Food Sce Nutr, 36(6), 720-726. https://doi.org/10.3746/jkfn.2007.36.6.720
- Park, S. H. (2006). Studies on the characterstics of the yellow layer cake with mugwort powder. MS Degree Hankyong National University.
- Park, S. M., Kim, Y. S., Yoon, I. C., Sea, E. H., KO, B. S. & Choi, S. B. (2002). Development and hypoglycemic effect of low-fat and sugar-free cookie. Korean J. Food Sci. Techno, 34(3), 487-492.
- Song, Y. K., Hwang, Y. K., Lee, H. T., An, H. L. (2013). Quality characteristics of pan bread with the addition of Korean whole wheat flour. J East Asian Soc Dietary Life 23(5), 586-596.
- Shin, G. M. & Kim, D. Y. (2008). Quality characteristics of white pan bread by angelica gigas nakai powder. Korean J. Food Preserv, 15(4), 497-504.
- USDA(United States Department of Agriculture) SR21 Nutrient Data. (2010). Nutrition Facts for dried chia seeds one ounce.
- Walker, A. E. & Warker, C. E. (2001). Documentation and user's instruction for mixmart. National Manufacturing Division, Lincoln, NE, USA.
- Wiggins, C. (1998). Proving baking and cooling in technology of breadmaking. Thomson Science, 133-136.
- Yeom, K. H., Kim, M. Y. & Chun, S. S. (2010). Quality characteristics of white bread with barley leaves tea powder. Korean J. Food Cookery SCI. 26(4), 398-405.
- Yoon, M. H., Jo, J. E., Kim, D. M., Kim, K. H. & Yook, H. S. (2010). Quality characteristics of bread containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. J Korean Soc Food Sci Nutr, 39(9), 1340-1345. https://doi.org/10.3746/jkfn.2010.39.9.1340
Cited by
- 반응표면 분석법을 이용한 치아씨 항산화 활성 추출의 최적화 조건 vol.29, pp.2, 2013, https://doi.org/10.9799/ksfan.2016.29.2.228