References
- Hong ND, Rho YS, Kim NJ, Kim JS. 1990. A study on efficacy on Ulmi cortex. Korean J Pharmacogn 21: 217-222
- Park CS, Kwon CJ, Chio MA, Park G, Choi KH. 2002. Antibacterial activities of Cordyceps spp., mugwort and pine needle extracts. Korean J Food Preservation 9: 102-108
- Park CS. 1998. Antibacterial activities of ethanol extract of pine needle against pathogenic bacteria. Korean J Postharvest Sci Technol 5: 380-385
- Kim DW, Kim KS. 2003. Bread properties utilizing of extracts from Ulmus devidiana. Korean J Culinary Research 9: 1-10
- Lee MJ, Kyung KH, Chang HG. 2004. Effect of mushroom (Lentinus Tuber-Regium) powder on the bread making properties of wheat flour. Korean J Food Sci Technol 36: 32-37
- Kim YS, Jeon SS, Jung ST. 2002. Effect of lotus root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci 18: 413-425
- Seo YH, Kim JH, Moon KD. 1998. Effects of Poria cocos powder addition on the baking properties. Korean J Postharvest Sci Technol 5: 275-280
- Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC. 1999. Variation of residue and preference of bread with added flour of Angelica keiskei Koidz. during the storage. J Korean Soc Food Sci Nutr 26: 126-131
- Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547
- Park GS, Kim SJ, Park EJ. 2001. Physicochemical and texture of added Paecilomyaces japonica according to storage period. J East Asian Soc Dietary Life 11: 485-497
- Ha TY, Kim SH, Cho IJ, Lee HY. 2003. Effect of dietary fiber purified from Cassia tora on the quality characteristics of the bread with rice flour. Korean J Food Sci Technol 35: 598-603
- Lee YT, Chang HG. 2002. Effects of waxy and normal hull-less barley flours on bread making properties. Korean J Food Sci Technol 35: 918-923
- Kim YS, Ha TY, Lee SH, Lee HY. 1997. Properties of dietary fiber extract from rice bran and application in bread making. Korean J Food Sci Technol 29: 502-508
- Yoo YJ, Chang HG, Choi YS. 2005. Effect of defatted soy flour on the bread making properties of wheat flour. Korean J Soc Food Cookery Sci 21: 301-310
- Lee YH, Shin SH, Choi YS, Lee SY. 1996. Development of the health foods containing the extract from Pinus strobus leave. J Korean Soc Food Nutr 25: 379-389
- Ryu IS, Oh NW. 1980. Bread baking characteristics of Korean wheat varieties seen from their amino acid composition. Korean J Food Sci Technol 12: 205-208
- Chung OK. 1981. A three way contribution of wheat flour lipids, shortening and surfactants to bread making. Korean J Food Sci Technol 13: 74-89
- Kim SK. 1976. On bread staling with emphasis on the role of starch. Korean J Food Sci Technol 8: 185-190
- Rhee C. 1983. A study on rheological properties of dough and whole wheat bread-baking test of sheat variety 'cho-kwang'. Korean J Food Sci Technol 15: 215-219
- Rhee C, Bae SH. 1982 Studies on bread-baking properties of naked barly flour and naked barley-wheat flour blends. Korean J Food Sci Technol 14: 370-374
- 월간제과제빵. 2005. 제과제빵이론특강. 비엔씨 월드, 서울. p 34-63
Cited by
- 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
- Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.147
- Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.329
- Verification of Antimicrobial Activities of Various Pine Needle Extracts against Antibiotic Resistant Strains of Staphylococcus aureus vol.20, pp.4, 2010, https://doi.org/10.5352/JLS.2010.20.4.589
- Effects of Liquid Broth Cultured with Red Koji on the Rheological Properties of White Pan Bread Dough vol.43, pp.2, 2011, https://doi.org/10.9721/KJFST.2011.43.2.235
- Characteristics and Preservation of the Plain Bread Added with Onion Juice. vol.19, pp.6, 2009, https://doi.org/10.5352/JLS.2009.19.6.781
- Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.54
- Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food-Current State of Knowledge vol.10, pp.7, 2021, https://doi.org/10.3390/plants10071306