최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.2, 2022년, pp.196 - 202
김진성 (국립 공주대학교 외식상품학과) , 최진희 (국립 공주대학교 외식상품학과) , 최해연 (국립 공주대학교 외식상품학과)
In this study, the quality characteristics of Jeung-pyun with different amounts of Makgeolli (50, 100, 150, and 200 mL) were investigated, and standardization of the Jeung-pyun production process is suggested. Higher Makgeolli contents resulted in an increase in Jeung-pyun qualities such as the b va...
Choi YH, Jeon HS, Kang MY. Studies on processing aptitude of various additives on the preparation of Jeung-pyun. J. East Asian Soc. Diet. Life 6: 85-92 (1996)
Datta AK, Sahin S, Sumnu G, Keskin SO. Porous media characterization of breads baked using novel heating modes. J. Food Eng. 79: 106-116 (2007)
Demirkesen I, Mert B, Sumnu G, Sahin S. Rheological properties of gluten-free bread formulations. J. Food Eng. 96: 295-303 (2010)
Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
Jang JS, Park YS. Changes in properties of Jeung-pyun prepared with the addition of milk. Korean J. Food Cook. Sci. 23: 354-362 (2007)
Kim YA, Ko JY, Yoo SR, Jang SJ, Kang SH, Han DW, Kim SH, Seo JH. Quality characteristics of white pan bread with different water types. Culi. Sci. & Hos. Res. 24: 104-112 (2018)
Kim JM, Yoon HY. Quality characteristics of sourdough bread added different quantities of teff powder. Culi. Sci. & Hos. Res. 26: 30-44 (2020)
Ko YS, Sim KH. Quality characteristics and antioxidant activity of jeung-pyun added with ju-bak powder. J. East Asian Soc. Diet. Life 24: 190-200 (2014)
Lee HS, Kim SM. Quality characteristics of morning rolls added with makgeolli lees extract powder. J. Korean Soc. Food Cult. 25: 633-638 (2010)
Lee J, Kim SM. Quality characteristics of Jeung-pyun manufactured with dutch coffee extracts. J. Korean Soc. Food Sci. Nutr. 48: 328-334 (2019)
Lee KO, Kim KB. Quality characteristics of jeungpyun added with blueberry powder. Culi. Sci. & Hos. Res. 24: 96-104 (2018)
Na HN, Yoon S, Park HW, Oh HS. Effect of soy milk and sugar addition to jeungpyun on physicochemical property of Jeungpyun batters and textural property of Jeungpyun. Korean J. Food Cook. Sci. 13: 484-491 (1997)
Nishita KD, Roberts RL, Bean MM. Development of a yeast-leavened rice-bread formula. Cereal Chem. 53: 626-635 (1976)
Park YS, Suh CS. Changes in pH, acidity, organic acid and sugar content of dough for Jeungpyun during fermentation. J. Korean Soc. Food Cult. 9: 329-333 (1994)
Park YS, Suh CS. Changes in chemical properties of Jeungpyun product during fermentation. Korean J. Food Cook. Sci. 12: 300-304 (1996)
Park YS, Suh CS. Changes in physical properties of jeungpyun during fermentation. J. Korean J. Food Cook. Sci. 13: 396-401 (1997)
Sim SJ, Kweon M, Ryu HK. Quality characteristics of Korean steamed rice bread (jeungpyun) added with grains. Korean J. Community Living Sci. 29: 33-47 (2018)
Song JC, Park HJ, Shin WC. Change of takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900 (1997)
Tsai CL, Sugiyama J, Shibata M, Kokawa M, Fujita K, Tsuta M, Nabetani H, Araki T. Changes in the texture and viscoelastic properties of bread containing rice porridge during storage. Biosci. Biotechnol. Biochem. 76: 331-335 (2012)
Yoon SH. Quality characteristics of Jeungpyun with different ratios of makkulli leaven to water. Korean J. Soc. Food Cook. Sci. 19: 11-16 (2003)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.