최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.3, 2018년, pp.279 - 286
전재은 (군산대학교 식품영양학전공) , 이인선 (군산대학교 식품영양학전공)
Purpose: This study investigated the quality characteristics and acceptability of Hotteok prepared with various levels of barley flour. Methods: The pH and volume of the dough as well as the color, texture, and sensory evaluation of Hotteok were measured. Results: The pH of each dough decreased with...
Bae JH, Woo HS, Choi HJ, Choi C. 2003. Physicochemical properties of onion powder added wheat flour dough. Korean J Food Sci Technol 35(3):436-441.
Encyclopedia of Korean Culture. 2018. Barley. Available from: http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0023289. Accessed March 12, 2018.
Gao, J., Tay, S.L., Koh, A.H.S., Zhou, W.. Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality. Journal of cereal science, vol.77, 275-283.
Jeong HC, Yoo SS. 2014. Quality characteristics of pan bread added with color barley powder. Korean J Culin Res 20(4):127-143.
Jeong HK. 2011. A study on influencing factors of travelers’ unplanned eating-out behavior. Doctorate dissertation. Dong-A University, Busan, Korea. pp 1-4.
Kim AN, Choi SK. 2015. A study on the physico-chemical characteristics of Sikhyes made of different various of barley. Korean J Culin Res 21(1):30-41.
Kim HG, Kim YJ. 2011. Reinforcement tasks for the competitiveness of the traditional markets: A case study of the Jeju province. J Distrib Res 16(5):85-101.
Kim HY, Kim MR, Koh BK. 2004. Food quality evaluation. Hyoil Publishers, Seoul, Korea. pp 190-191.
Kim MA, Yoon SK. 2000. Study on quality and blood glucose response of roll breads for diabetes mellitus. Korean J Food Nutr 13(5):419-424.
Kim YH, Cho NJ. 2010. Effects of mulberry leaf powder on physicochemical properties of bread dough. Korean J Food Sci Technol 42(6):705-713.
Kim YS, Chun SS, Jung ST, Kim RY. 2002. Effects of lotus root powder on the quality of dough. Korean J Soc Food Cook Sci 18(6):573-578.
Lee JH, Kwon KI, Bae JH. 2005. Phygicochemical properties of bread dough added with jujube extracts. Korean J Food Sci Technol 37(4):590-596.
Lee JH. 2014. Quality characteristics of dough and white pan bread containing germinated brown rice natural ferment. Master’s thesis. Konkuk University, Seoul, Korea. pp 29-31.
Lee, Jun Woo, Bae, In Young, Kim, Hong Sul, Oh, Im Kyung, Kim, Myung Hwan, Han, Gwi Jung, Lee, Hyeon Gyu. Effect of Barley Flour on Texture and Sensory Characteristics of Garraedduk Prepared by Retrogradation-Retardation Technology. 산업식품공학 = Food engineering progress, vol.17, no.3, 219-225.
Lee MW. 2005. A study on the ways of activating the Korean conventional markets. J Ind Econ Bus 18(2):701-718.
Lee YT. 2003. Preparation and hypoglycemic effect of reconstituted grain added with selected medicinal herb extract. Korean J Food Sci Technol 35(3):527-531.
Park HY, Kim BW, Jang MS. 2008. The effects of added barley (Hordeum vulgare L.) sprout powder on the quality and preservation of Sulgidduk. Korean J Food Cook Sci 24(4): 487-493.
Park SJ. 2016. A study on a classification of culinary tourism resources and a comparison of importance of culinary tourism resources. Master’s thesis. Woosuk University, Wanju, Korea. pp 38-42.
Paznocht, Luboš, Kotíková, Zora, Šulc, Miloslav, Lachman, Jaromír, Orsák, Matyáš, Eliášová, Marie, Martinek, Petr. Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains. Food chemistry, vol.240, 670-678.
Ryu SN. 2000. Recent process and future of research on anthocyanin in crops: Ⅰ. Rice, barley, wheat, maize and legumes. Korean J Int Agric 12(1):41-53.
Song MG. 2015. A study on the characteristics by type of the facility modernization project for the traditional market activation. Master’s thesis. Kyungpook National University, Daegu, Korea. pp 1-7.
WIKIPEDIA. 2018. Hotteok. Available from: https://en.wikipedia.org/ wiki/Hotteok. Accessed March 12, 2018.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.