Quality Characteristics of Frozen Dough and White Pan Bread with Lily (Lilium lancifolium Thunb.) as Additive

Journal of Agriculture & Life Science ◽

10.14397/jals.2021.55.1.109 ◽

2021 ◽

Vol 55 (1) ◽

pp. 109-116

Author(s):

Hyun-Gi Jung ◽

Jine-Shang Choi

Keyword(s):

Quality Characteristics ◽

Frozen Dough ◽

Pan Bread ◽

Lilium Lancifolium

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Quality Characteristics of White Pan Bread with Chungkukjang Powder

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2008.37.5.633 ◽

2008 ◽

Vol 37 (5) ◽

pp. 633-639 ◽

Author(s):

Sung-Won Moon ◽

Sung-Hye Park

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of White Pan Bread Added with Tenebrio molitor Powder

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2019.48.2.253 ◽

2019 ◽

Vol 48 (2) ◽

pp. 253-259 ◽

Author(s):

Yookyong Kim ◽

Inyong Kim ◽

Yoonhwa Jeong

Keyword(s):

Tenebrio Molitor ◽

Quality Characteristics ◽

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Quality Characteristics of White Pan Bread with Chinese Artichoke (Stachys sieboldii MIQ) Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.4.001001001 ◽

2015 ◽

Vol 21 (4) ◽

pp. 1-15

Author(s):

Jeon, Ki-Suk ◽

ShinIn Park ◽

이남희

Keyword(s):

Quality Characteristics ◽

Pan Bread ◽

Stachys Sieboldii

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Quality Characteristics of White Pan Bread with Haenaru Rice Flour

Culinary Science & Hospitality Research ◽

10.20878/cshr.2016.22.2.004004 ◽

2016 ◽

Vol 22 (2) ◽

pp. 44-56 ◽

Author(s):

주형욱 ◽

이광석

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of White Pan Bread with Honey

Culinary Science & Hospitality Research ◽

10.20878/cshr.2013.19.4.011011011 ◽

2013 ◽

Vol 19 (4) ◽

pp. 147-160 ◽

Author(s):

김은지 ◽

이광석

Keyword(s):

Quality Characteristics ◽

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Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

Foods ◽

10.3390/foods5010006 ◽

2016 ◽

Vol 5 (4) ◽

pp. 6 ◽

Author(s):

Virginia Giannou ◽

Constantina Tzia

Keyword(s):

Wheat Gluten ◽

Quality Characteristics ◽

Frozen Dough ◽

Vital Wheat Gluten

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Quality Characteristics and Dough Rheological Properties of Pan Bread with Waxy Barley Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2013.19.4.009009009 ◽

2013 ◽

Vol 19 (4) ◽

pp. 119-135

Author(s):

정현철 ◽

지정란

Keyword(s):

Rheological Properties ◽

Quality Characteristics ◽

Pan Bread ◽

Dough Rheological Properties

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Quality Characteristics of Pan Bread with Nurungji Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.7.016 ◽

2017 ◽

Vol 23 (7) ◽

pp. 159-166 ◽

Author(s):

최익준 ◽

정장호 ◽

김도연

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of White Pan Bread withCudrania tricuspidata Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2016.22.7.014014014 ◽

2016 ◽

Vol 22 (7) ◽

pp. 173-186 ◽

Author(s):

김은지 ◽

주형욱

Keyword(s):

Quality Characteristics ◽

Pan Bread ◽

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A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2008.14.4.001001001 ◽

2008 ◽

Vol 14 (4) ◽

pp. 1-13 ◽

Author(s):

김원모 ◽

Yoon-Shin Lee

Keyword(s):

Antioxidant Activity ◽

Green Tea ◽

Quality Characteristics ◽

Pan Bread ◽

Green Tea Powder

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