{"id":"https://openalex.org/W753979094","doi":null,"title":"Characteristics of Breadmaking According to the Addition of Fermented Rice Bran","display_name":"Characteristics of Breadmaking According to the Addition of Fermented Rice Bran","publication_year":2008,"publication_date":"2008-01-01","ids":{"openalex":"https://openalex.org/W753979094","mag":"753979094"},"language":"en","primary_location":{"id":"mag:753979094","doi":null,"is_oa":false,"landing_page_url":"http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SSMHB4_2008_v23n1_62","pdf_url":null,"source":{"id":"https://openalex.org/S2914388822","display_name":"Journal of the Korean Society of Food Culture","issn_l":"1225-7060","issn":["1225-7060","2288-7148"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["kci-registered"],"host_organization":"https://openalex.org/P4328135218","host_organization_name":"Korean Society of Food Culture","host_organization_lineage":["https://openalex.org/P4328135218"],"host_organization_lineage_names":["Korean Society of Food Culture"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of the Korean Society of Food Culture","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5028629421","display_name":"Hyun-Sil Park","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Hyun-Sil Park","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"last","author":{"id":"https://openalex.org/A5003676827","display_name":"Gi-Dong Han","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Gi-Dong Han","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.5722,"has_fulltext":false,"cited_by_count":3,"citation_normalized_percentile":{"value":0.70342146,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":89,"max":94},"biblio":{"volume":"23","issue":"1","first_page":"62","last_page":"67"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.5166000127792358,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.5166000127792358,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.4828999936580658,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.0003000000142492354,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/fermented-rice-bran","display_name":"fermented rice bran","score":0.972000002861023},{"id":"https://openalex.org/keywords/white-bread","display_name":"white bread","score":0.9660000205039978},{"id":"https://openalex.org/keywords/breadmaking","display_name":"bread making","score":0.8759999871253967},{"id":"https://openalex.org/keywords/proximate-composition","display_name":"proximate composition","score":0.7940000295639038},{"id":"https://openalex.org/keywords/dough-fermentation","display_name":"dough fermentation","score":0.949999988079071},{"id":"https://openalex.org/keywords/dough-ph","display_name":"dough pH","score":0.9190000295639038},{"id":"https://openalex.org/keywords/bread-volume","display_name":"bread volume","score":0.875},{"id":"https://openalex.org/keywords/crumb-color","display_name":"crumb color","score":0.9869999885559082},{"id":"https://openalex.org/keywords/bread-texture","display_name":"bread texture","score":0.8230000138282776},{"id":"https://openalex.org/keywords/sensory-evaluation","display_name":"sensory evaluation","score":0.8519999980926514},{"id":"https://openalex.org/keywords/functional-food-ingredients","display_name":"functional food ingredients","score":0.5509999990463257}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.8534246683120728},{"id":"https://openalex.org/C2776873940","wikidata":"https://www.wikidata.org/wiki/Q188672","display_name":"Bran","level":3,"score":0.7671288251876831},{"id":"https://openalex.org/C100544194","wikidata":"https://www.wikidata.org/wiki/Q41760","display_name":"Fermentation","level":2,"score":0.7206379175186157},{"id":"https://openalex.org/C2780719635","wikidata":"https://www.wikidata.org/wiki/Q4173974","display_name":"Flavor","level":2,"score":0.7045722007751465},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5950339436531067},{"id":"https://openalex.org/C8868529","wikidata":"https://www.wikidata.org/wiki/Q124794","display_name":"Taste","level":2,"score":0.4624405801296234},{"id":"https://openalex.org/C20556612","wikidata":"https://www.wikidata.org/wiki/Q4469374","display_name":"Volume (thermodynamics)","level":2,"score":0.4193502366542816},{"id":"https://openalex.org/C206139338","wikidata":"https://www.wikidata.org/wiki/Q192355","display_name":"Raw material","level":2,"score":0.08815446496009827},{"id":"https://openalex.org/C62520636","wikidata":"https://www.wikidata.org/wiki/Q944","display_name":"Quantum mechanics","level":1,"score":0.0},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:753979094","doi":null,"is_oa":false,"landing_page_url":"http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SSMHB4_2008_v23n1_62","pdf_url":null,"source":{"id":"https://openalex.org/S2914388822","display_name":"Journal of the Korean Society of Food Culture","issn_l":"1225-7060","issn":["1225-7060","2288-7148"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["kci-registered"],"host_organization":"https://openalex.org/P4328135218","host_organization_name":"Korean Society of Food Culture","host_organization_lineage":["https://openalex.org/P4328135218"],"host_organization_lineage_names":["Korean Society of Food Culture"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of the Korean Society of Food Culture","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[{"display_name":"Zero hunger","score":0.9208999872207642,"id":"https://metadata.un.org/sdg/2"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W261285960","https://openalex.org/W2779282983","https://openalex.org/W2077216832","https://openalex.org/W832809784","https://openalex.org/W906858390","https://openalex.org/W862020400","https://openalex.org/W2185866454","https://openalex.org/W2164864745","https://openalex.org/W2599615369","https://openalex.org/W2784829425"],"abstract_inverted_index":{"This":[0],"study":[1],"was":[2,27,83,88,131],"conducted":[3],"to":[4,18,52,102,125],"evaluate":[5],"characteristic":[6],"of":[7,24,45,58,97,105,119],"breadmaking":[8,173,181],"for":[9,150,172,180],"white":[10,120],"bread":[11,76,81,86,121],"with":[12,90,159],"fermented":[13],"rice":[14],"bran":[15],"(FRB)":[16],"(5":[17],"20%).":[19],"In":[20,75,133],"proximate":[21],"composition":[22],"analysis":[23],"FRB":[25,59,72,91,106,136,152,164,177],"which":[26,155],"contained":[28],"38.72%":[29],"moisture,":[30],"11.06%":[31],"crude":[32,35,38],"protein,":[33],"17.38%":[34],"fat,":[36],"12.74%":[37],"fiber":[39],"and":[40,48,70,78,110,117,129,174],"11.85%":[41],"ash.":[42],"The":[43,95,114],"degree":[44,57],"dough":[46,49],"fermentation":[47],"pH":[50],"tended":[51],"decrease":[53],"depending":[54],"on":[55],"the":[56,103],"powder,":[60,107],"but":[61,85,108],"there":[62],"were":[63,112],"no":[64],"significant":[65],"differences":[66],"between":[67],"control":[68,160],"group":[69,137,154],"5%":[71,151],"adding":[73,93,153,178],"group.":[74,161],"weight":[77,82],"volume":[79,87,179],"analysis,":[80,135],"decreased":[84],"increased":[89],"powder":[92],"degrees.":[94],"color":[96],"crumb":[98],"became":[99],"darker":[100],"according":[101],"addition":[104],"redness":[109],"yellowness":[111],"increased.":[113],"hardness,":[115],"gumminess":[116],"brittleness":[118],"showed":[122,138,156],"a":[123,169,175],"tendency":[124],"increase":[126],"while":[127],"cohesiveness":[128],"springness":[130],"decreased.":[132],"sensory":[134],"generally":[139],"low":[140],"scores":[141],"in":[142],"color,":[143],"flavor,":[144],"texture,":[145],"taste,":[146],"overall":[147],"acceptability":[148],"except":[149],"similar":[157],"results":[158],"Taken":[162],"together,":[163],"could":[165],"be":[166],"used":[167],"as":[168],"nutrition":[170],"improvement":[171],"suitable":[176],"is":[182],"5%.":[183]},"counts_by_year":[{"year":2016,"cited_by_count":1}],"updated_date":"2025-10-10T17:16:08.811792","created_date":"2016-06-24T00:00:00"}