References
- Takano, R, Chen, K and Hirabayashi, K. Production of soluble fibroin powder by hydrolysis with hydrochloric acid and physical properties. Japan J. Sericulture Sci. 60: 358-362. 1991
- Yoshikawa, M and Chiba, H. Frontiers and new horizons in amino acid research. Japan J. Sericulture Sci. 61:403-406. 1992
- Chen, K, Umeda, Y and Hirabayash, K Enzymatic hydrolysis of silk fibroin. Japan J. Sericulture Sci. 65:131-133. 1995
- Guoding, C, Mitsuo, A and Kiyoshi, H. Isolation of tyrosine from silk fibroin by enzyme hydrolysis. Japan J. Sericulture Sci. 65:182-184. 1996
- Sugiyama, K, Kushima, Y and Muramatsu, K. Effect of sulfur containing amino acids and glycine on plasma cholesterol level in rats fed on a high cholesterol diet. Agric. Biol. Chem. 49:3455-3461. 1985 https://doi.org/10.1271/bbb1961.49.3455
- Luo, J, Chen, K, Xu, Q and Hirabayashi, K. Study on foodization of fibroin and its functionality. The second international silk conference. The collection of papers. Beijing. 1:73-87. 1993
- Keiko, F, Sadayuki, T and Rumiko, K. Preparation and properties of a novel sponge cake by combining rice flour with silk fibroin protein. Japan J. Soc. Food Sci. Technol. 47:363-367. 2000 https://doi.org/10.3136/nskkk.47.363
- Kim, EJ and Kim, SM. Bread properties utilizing extracts of pine needle according to preparation method. Kor. J. Food Sci. Technol. 30: 542-547. 1998
- Matinez-Anaya, PB, Bayarri, P and Benedito, BC. Microflora of the sour doughs of wheat flour bread. Cereal Chem. 67:85-91. 1990
-
Chamberlain, N, Collins, TH and Mcdermott, EE.
${\alpha}$ -amylase and bread properties. J. Food Tech. 16:127-152. 1981 https://doi.org/10.1111/j.1365-2621.1981.tb01004.x - Sidwell, VD and Hammerle, OA Changes in physical and characteristics of doughs and bread containing various amounts fish protein concentrate and lysine. Cereal Chem. 47:739-745. 1970
- Stillings, BR, Sidwell, VD and hammerle, OA. Nutritive quality of wheat flour and bread supplemented with either fish protein concentrate or lysine. Cereal Chem. 48:292-301. 1971
- Navicks, LL. Com flour addition to wheat flour doughs effect on rheological properties. Cereal Chem. 64:5-9. 1987
- Oomah, BD. Baking & related properties of wheat-oat composite flours. Cereal Chem. 60:220-225. 1983
- Morad, MM, Leung, HK and Finney, PL. Effect of germination on physicochemical and bread baking properties of yellow pea, lentil and fababean flours and starches. Cereal Chem. 57:390-396. 1980
- Jung, HS, Nog, KH, Go, MK and Song, YS. Effect of leek(Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J. Kor. Soc. Food Sci. Nutr. 28: 113-117. 1999
- Mamett, LF, Tenney, RJ and Barry, VD. Methods of producing soy-fortified breads. Cereal Sci. Today, 18:38-50. 1973
- Tsen, CC and Hoover, WJ. High-protein bread from wheat flour fortified with full-fat soy flour. Cereal Chem. 50:7-16. 1973
- Cho, MK and Lee, WJ. Preperation of high-fiber bread with barley flour. Kor. J. Food Sci. Technol. 28:702-706. 1996
- Hwang, JK, Kim, JT, Cho, SJ and Kim, CJ. Characteristics of water soluble fractions of wheat bran treated with various thermal processes. Kor. J. Food Sci. Technol. 27:934-938. 1995
- Wang, WM, Klop, CF and Ponte, JG. Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem. 70:707-711. 1993
- Kim, YS, Ha, TY, Lee, SH and Lee, HY. Effect of rice bran dietary fiber on flour rheology abd quality of wet noodles. Kor. J. Food Sci. Technol. 29:90-95. 1997
- Kang, KC, Baek, SB and Rhee, KS. Effect of the addition of dietary fiber on staling of cakes. Kor. J. Food Sci. Technol. 22: 19-25. 1995
- Lee, YH and Moon, TW. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Kor. K. Food Sci. Technol. 26:288-294. 1994
- Belitz, MD and Grosh, W. Baked products. In Food Chemistry. Translated from the 2nd German edition by Hadziyev, D., Springer, Verlag, Berlin, Heidelberg, New York, London, Paris, Tokyo, pp.513-533. 1986
- Finny, KF. An optimized straight dough bread making method after 44 years. Cereal Chem. 61:20-26. 1984
- A.O.A.C. Official Methods of Analysis, 15th ed., Association of Official Analytical Chemists, Washington DC. 1990
- Prosky, L, Asp, NG, Furda, I, Devreis, JW, Scjweozer, TF and Harland, BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 68: 677-684. 1987
- Bidlingmeyer, BA, Cohen, SA, Taruin, TL and Frost, BA. New rapid high sensitivity analysis of amino acid in food type samples. J. Assoc. Off Anal. Chem. 70:241-253. 1987
- Yuji, U, Kaili, C and Kiyoshi, H. Enzymatic hydrolysis of silk fibroin. J. Seric. Sci. Japan 65: 131-133. 1995
- Magoffin, CD and Hoseney, RC. A review of fermentation. Baker's Digest 48:22-29. 1974
- Kim, CT, Cho, SJ, Hwang, JK and Kim, CJ. Composition of amino acid sugars and minerals of domestic wheat varieties. J. Kor. Soc. Food Sci. Nutr. 26:229-235. 1997
- Grains & Oilseeds Handling, Marketing, Processing. Canadian International Grains Institute, Canada, pp.534-536. 1982
- Nahm, JH and Oh, YS. Study of pharmacological effect of silk fibroin. RDA Jour. Agri. Sci. 37:145-157. 1995
- Kwon, HR and Ahn, MS. Study on rheological and general baking properties of breads and their rusks prepared of various flour. Kor. J. Food Sci. 11:479-486. 1995
- Sokol, HA, Meehan, DK and Pence, JK. Sulfhydryl losses during mixing of dough. Cereal Chem. 37:739-745. 1960
- Nakamura, M and Kurata, T. Effect of L-ascorbic acid on the rheological properties of wheat flour water dough. Cereal Chem. 74:647-650. 1997 https://doi.org/10.1094/CCHEM.1997.74.5.647
- Koch, RB, Smith, F and Geddes, WF. The fate sugars in bread doughs and synthetic nutrient solutions undergoing fermentation with bakers yeast. Cereal Chem. 31:55-59. 1954
- Macrae, RK, Robinson, RK and Sadler, MJ. Encyclopaedia of food science technology and nutrition. Vol. 7, Academic Press Inc., pp.4878-4879. 1993
- Bertram, GL. Studies on crust color. The importance of browning reaction in determining the crust color of bread. Cereal Chem. 30:127-132. 1953