국내 밀 육종 프로그램의 믹소랩 이용 품질 평가

키워드

참고문헌 (38)

1. AACC International, "Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash-Basic method. Methods 10-10.03. Optimized straight-dough bread-baking method. Method 10-52.02. Baking quality of cookie flour—micro method. Method 26-31.01. Experimental milling-Bühler method for soft wheat straight grade flour. Method 44-15.02. Moisture-Air-oven methods. Method 46-30.01. Particle size of wheat flour by laser instrument", AACCI, ~ (2010)
2. Baik B-K, "Characteristics of noodles and bread prepared from double-null partial waxy wheat", Cereal Chem, 80, pp.627~633 (2003)
3. Baik BK, "Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles", Cereal Chem, 71, pp.315~320 (1994)
4. Blandin M, "Evaluation of common and durum wheat rheological quality through Mixolab® analysis after field damage by cereal bugs", Field Crops Res, 179, pp.95~102 (2015)
5. Caffe-Treml M, "Variability and relationships among mixolab, mixograph, and baking parameters based on multienvironment spring wheat trials", Cereal Chem, 87, pp.574~580 (2010)
6. 이명호, "밀가루의 이화학적 특성이 Yellow Alkaline Noodle의 색택에 미치는 영향", 산업식품공학, 10(2), pp.83~91 (2006), 한국산업식품공학회
7. 장학길, "한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성", 한국식품과학회지, 36(5), pp.754~760 (2004), 한국식품과학회
8. Collar C, "Rheological behaviour of formulated bread doughs during mixing and heating", Food Sci. Technol. Int, 13, pp.99~107 (2007)
9. Crosbie GB., "The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours", J. Cereal Sci, 13, pp.145~150 (1991)
10. Czuchajowska Z, "Gas formation and gas retention. I. The system and methodology", Cereal Foods World, 38, pp.499~503 (1993)
11. Dapčević T, "Evaluation of the possibility to replace conventional rheological wheat flour quality control instruments with the new measurement tool – Mixolab", Agric. conspec. sci, 74, pp.169~174 (2009)
12. Dhaka V, "Application of Mixolab to assess the bread making quality of wheat varieties", Sci. Rep, 1, pp.183~ (2012)
13. Dubat A, "A new AACC International approved method to measure rheological properties of a dough sample", Cereal Foods World, 55, pp.150~153 (2010)
14. Gianibelli MC, "Biochemical, genetic and molecular characterization of wheat gluten and its component subunits", Cereal Chem, 78, pp.635~646 (2001)
15. Graybosch RA., "Waxy wheats: Origin, properties, and prospects", Trends Food Sci. Technol, 9, pp.135~142 (1998)
16. Guo G, "Asian salted noodle quality : Impact of amylose content adjustments using waxy wheat flour", Cereal Chem, 80, pp.437~445 (2003)
17. Kahraman K, "Utilization of mixolab to predict the suitability of flours in terms of cake quality", Eur. Food Res. Technol, 227, pp.565~570 (2008)
18. Kang CS, "Effects of allelic variations in Wx-1, Glu-D1, Glu-B3, and Pinb-D1loci on flour characteristics and white salted noodle-making quality of wheat flour", Cereal Chem, 89, pp.296~306 (2012)
19. 강천식, "국산밀 품종의 밀가루 특성과 가공적성 I. 밀가루 특성", 한국육종학회지, 42(1), pp.61~74 (2010), 한국육종학회
20. 강천식, "국산밀 품종의 밀가루 특성과 가공적성 II. 가공 적성평가", 한국육종학회지, 42(1), pp.75~86 (2010), 한국육종학회
21. 강천식, "국내산 밀 브랜드 “참들락”의 품질 특성", 한국식품저장유통학회지, 15(2), pp.219~224 (2008), 한국식품저장유통학회
22. Koksel H, "Potential utilization of mixolab for quality evaluation of bread wheat genotypes", Cereal Chem, 86, pp.522~526 (2009)
23. Kruger JE, "A comparison of methods for prediction of cantonese noodle colour", Can J Plant Sci, 72, pp.1021~1029 (1992)
24. Lefebvre J, "Viscoelastic properties of gluten proteins: influence of prolamin composition and of temperature", Gluten Proteins 1993, pp.180~189 (1994), Association of Cereal Research
25. Lefebvre J, "Temperature induced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat nearisogenic lines differing in HMW glutenin subunit composition", Cereal Chem, 77, pp.193~201 (2000)
26. Oda M, "A method of flour quality assessment for Japanese noodles", Cereal Chem, 57, pp.253~254 (1980)
27. Ozturk S, "Predicting the cookie quality of flours by using mixolab", Eur. Food Res. Technol., 227, pp.1549~1554 (2008)
28. Park CS, "Flour quality characteristics of Korean waxy wheat lines", Kor J Crop Sci, 46, pp.360~366 (2001)
29. Park CS, "Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles", Cereal Chem, 80, pp.297~303 (2003)
30. 박동수, "밀의 HMW Glutenin Subunit 조성에 따른 제빵관련 특성", 한국육종학회지, 34(1), pp.15~21 (2002), 한국육종학회
31. Pena RJ, "Gluten composition, gluten quality, and dough mixing properties (National-Mixograph;Chopin-Mixolab) of high yielding wheats derived from crosses between common (Triticum aestivum) and synthetic (T. dicoccon × Aegilops tauschii) wheats", Proc. EUCARPIA (2006)
32. Posner ES, "Generation of a Mixolab profile after the evaluation of the functionality of different commercial wheat flours for hot-press tortilla production", Cereal Chem, 91, pp.139~145 (2014)
33. Rosell CM, "Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab", Food Hydro, 21, pp.452~462 (2007)
34. Simsek S, "Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes", J. Cereal Sci, 68, pp.164~171 (2016)
35. Williams PC, "A rapid colorimetric method for estimating the amylose content of starches and flours", Cereal Chem, 47, pp.411~421 (1970)
36. Xhabiri GQ, "Rheological qualities of dough from mixture of flour and wheat bran and possible correlation between brabender and Mixolab chopin equipments", MOJ Food Process Technol, 2, pp.00042~ (2016)
37. Xie L, "Use of Mixolab in predicting rice quality", Cereal Chem, 88, pp.333~337 (2011)
38. Ozturk S, "Predicting the cookie quality of flours by using Mixolab", Eur. Food Res. Technol, 227, pp.1549~1554 (2008)

관련 논문AI추천