• Title/Summary/Keyword: 페이스트리

Search Result 134, Processing Time 0.021 seconds

Tree-Based Conversational Interface Supporting Efficient Presentation of Turn Relations (응답 관계의 효율적인 프레젠테이션을 지원하는 트리 기반 대화 인터페이스)

  • 김경덕
    • Journal of Korea Multimedia Society
    • /
    • v.7 no.3
    • /
    • pp.377-387
    • /
    • 2004

  • This paper describes a tree-based conversational interface supporting efficient presentation of turn relations on online conversation. Most of conventional conversational interfaces are difficult to make use of formal conversation such as group meeting, decision-making, etc. due to very simplicity of a con versational interface and restriction of data structure of conversational messages. And a tree-based conversational interface supports formal conversation, but they are difficult to present turn relations because of jumpy display by locations of replied turns and distance between replied turns, etc. So this paper suggests a tree-based conversational interface to present efficiently turn relations using XML-based messages with merits of a text-based interface. The suggested conversational interface was implemented by using XML-, DOM, and JDK. And this paper showed that the conversational interface could be applied to conversation system using client- server architecture. Applications for the conversational interface are as follows: collaboration, distance teaming, online game, etc.

  • PDF

베스트셀러로 떠오르는 ‘치즈’

  • Korean Bakers Association
    • 베이커리
    • /
    • no.7 s.456
    • /
    • pp.80-81
    • /
    • 2006

  • 치즈를 이용한 제품은 베이커리 베스트셀러 목록에 어김없이 등장하는 인기 아이템이다. 요즘 들어서는 크림치즈는 물론이고 롤 치즈, 카망베르 등 다양한 치즈를 이용한 빵, 케이크 페이스트리 등이 인기를 얻고 있다.

  • PDF

The Effect of Flour′s Protein Contents to the Properties of the Danish Pastry Made with Frozen Dough (밀가루 단백질 함량이 데니쉬 페이스트리 냉동생지의 품질 특성에 미치는 영향)

  • Yun Mi-Suk
    • The Korean Journal of Food And Nutrition
    • /
    • v.17 no.3
    • /
    • pp.322-327
    • /
    • 2004

  • This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

  • PDF KSCI