최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.1, 2021년, pp.53 - 62
Choi, Ok Ja , Jung, Hee Nam
This study investigated and compared the effect of pregelatinized rice flours on bread quality. Rice cultivars (‘Hiami’, ‘Hopyeng’, and ‘Hyunpum’) were pregelatinized at 121°C for 15 min in an autoclave. In the pregelatinized rice flour group, the volume and ...
AACC. Approved Methods of the AACC, 10th ed, Methods 10-05, 10-10B, 74-09. The American Association of Cereal Chemists, St Paul, MN, USA (2000)
AOAC. Official Methods of Analysis. 14th ed, Association of Official Analytical Chemists, Washington DC, USA p 121 (1984)
10.1016/j.lwt.2016.06.032 Bourekoua H, Benatallah L, Zidoune MN, Rosell CM. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT-Food Sci Technol, 73, 342-350 (2016) 10.1016/j.lwt.2016.06.032
10.1111/1541-4337.12091 Capriles VD, Areas JAG. Novel approaches in gluten-free breadmaking: Interface between food science, nutrition, and health. Compr Rev Food Sci Food Saf, 13, 871-890 (2014) 10.1111/1541-4337.12091
Choi HW, Chung KM, Kim CH, Moon TH, Kim DS, Park CS, Baik MY. Physicochemical properties of cross-linked rice starches. J Korean Soc Appl Biol Chem, 49, 49-54 (2006)
10.1081/CSS-120020447 Fageria NK, Baligar VC. Upland rice and allelopathy. Commun Soil Sci Plant Anal, 34, 1311-1329 (2003) 10.1081/CSS-120020447
10.1016/j.jfoodeng.2011.05.021 Hu X, Xu X, Jin Z, Tian Y, Bai Y, Xie Z. Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP). J Food Eng, 106, 262-266 (2011) 10.1016/j.jfoodeng.2011.05.021
10.11002/kjfp.2020.27.5.574 Jung HN. Physicochemical properties of domestic rice variety according to pregelatinization. Korean J Food Preserv, 27, 574-581 (2020) 10.11002/kjfp.2020.27.5.574
Kang BS, Kim DH, Hwang HJ, Moon SW. The retrogradation of steamed Korean rice cake (Jeungpyun) with addition of gums. Korean J Food Sci Technol, 38, 838-842 (2006)
Kang MY, Choi YH, Choi HC. Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage. J Korean Soc Food Sci Nutr, 26, 886-891 (1997)
Kim SJ, Kim HJ, Ma SJ, Kim SJ. Preparation and quality characteristics of rice breads. Korean J Food Culture, 20, 433-437 (2005)
Kim SK, Lee AR, Lee SK, Kim KJ, Cheon KC. Firming rates of cooked rice differing in moisture contents. Korean J Food Sci Technol, 28, 877-881 (1996)
Kum JS, Lee HY, Shin MG, Lee SH, Kim KH. Physico-chemical properties of modified rice flour by physical modification. Agric Chem Biotechnol, 37, 154-160 (1994)
Lee MK, Shin MS. Characteristics of rice flours prepared by moisture-heat treatment. Korean J Food Cookery Sci, 22, 147-157 (2006)
Lee SJ, Cho SK, Lee SJ. Study on the texture and staling of breads with addition of various hydrocolloids. Korean J Food Cookery Sci, 24, 636-644 (2008)
Lee YT, Yoo MS, Park JH, Lee BR, Chang HG. Properties of starch isolated from wet-milled rice after steeping at elevated temperatures for annealing effect. Korean J Food Sci Technol, 36, 393-397 (2004)
10.1111/ijfs.14062 Ma J, Kaori F, Ma L, Gao M, Dong C, Wang J, Luan G. The effects of extruded black rice flour on rheological and structural properties of wheat-based dough and bread quality. Int J Food Sci Technol, 54, 1729-1740 (2019) 10.1111/ijfs.14062
10.1016/j.jcs.2013.01.007 Martınez M, Oliete B, Gomez M. Effect of the addition of extruded wheat flours on dough rheology and bread quality. J Cereal Sci, 57, 424-429 (2013) 10.1016/j.jcs.2013.01.007
Oh HA, Kim MY, Lee YJ, Song MS, Lee CK, Lee YR, Lee JS, Jeong HS. Quality characteristics of rice bread with different cultivars and milling methods. Korean J Food Sci Technol, 50, 492-498 (2018)
10.1016/j.jfoodeng.2009.11.002 Onyango C, Mutungi C, Unbehend G, Lindhauer MG. Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase. J Food Eng, 97, 465-470 (2010) 10.1016/j.jfoodeng.2009.11.002
Park MK, Lee KH, Kang SA. Effect of particle size of rice flour on popping rice bread. Korean J Food Cookery Sci, 22, 419-427 (2006)
Shin WC, Park HJ, Song JC. Optimization of modified starches on retrogradation of Korean rice cake (Garaeduk). Korean J Food Nutr, 19, 279-287 (2006)
10.1111/j.1365-2621.1992.tb01227.x Yu SY, Low SL. Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’). Int J Food Sci Technol, 27, 593-596 (1992) 10.1111/j.1365-2621.1992.tb01227.x
Zhang Y, Song KY, O H, Joung KY, Shin SY, Kim YS. Effect of pomegranate (Punica granatum L.) peel powder on the quality characteristics, retrogradation and antioxidant activities of sponge cake. Korean J Food Nutr, 30, 578-590 (2017)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.