Research Trends in Quality Improvement with Functional Ingredients for White Bread

Youngsang Chun, Ho Seok Kwak

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.202-217

DOI:https://doi.org/10.7318/KJFC/2024.39.4.202 Download PDF Export Citation

The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.456-462

DOI:https://doi.org/10.7318/KJFC/2019.34.4.456 Download PDF Export Citation

Quality Characteristics of Acorn Bread added with Milk

Jeong-Mee Kim, Jung-Im Joo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

DOI:https://doi.org/10.7318/KJFC/2019.34.3.343 Download PDF Export Citation

Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580 Download PDF Export Citation

Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

Sun-Ye Park, Ae-Jung Kim, Myung-Ryun Han

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.55-61

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.55 Download PDF Export Citation

Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk

Jeong-Mee Kim, Gye-Soon Yoon, Jung Im Joo

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.605-615

DOI:https://doi.org/10.7318/KJFC/2016.31.6.605 Download PDF Export Citation

Quality Characteristics of White pan bread with Led Ginseng powder

Seung-Heon Song, Gil-Man Shin

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.220-225

DOI:https://doi.org/10.7318/KJFC/2016.31.3.220 Download PDF Export Citation

Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

Seong-Yun Hwang, Kum-Ja Oh, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.298-306

DOI:https://doi.org/10.7318/KJFC/2014.29.3.298 Download PDF Export Citation

Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder

Min-a Kim, Eun Ji Lee, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.111-118

DOI:https://doi.org/10.7318/KJFC/2014.29.1.111 Download PDF Export Citation

Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology

Nami Joo^1*, Minju Chung, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.512-524

DOI:https://doi.org/10.7318/KJFC/2013.28.5.512 Download PDF Export Citation

Quality Characteristics of Bread Supplemented with Sweet Pumpkin

Han Gyeong-Phil^*, Lee Gyeong-Sook

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.386-391

DOI:https://doi.org/10.7318/KJFC/2013.28.4.386 Download PDF Export Citation

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

Mi-Kyung Kim^1*, Gyu-Hee Lee, Won-Mo Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.107-113

DOI:https://doi.org/10.7318/KJFC/2013.28.1.107 Download PDF Export Citation