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KMID : 0380619780100010011
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 1 p.11 ~ p.15
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Rheological and Baking Studies of Composite Flour from Wheat and Naked Barley
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권태완/Kwon, T W
최홍식/김성곤/피이마스톤/비엘다포로니아/Cheigh, H S/Kim, S K/Marston, P E/D´Appolonia, B L
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Abstract
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Barley (variety, Bangsa No. 6) was milled on a stone mill with 60% flour extraction. Rheological and baking properties of composites containing 5 and 10% of the barley Sour with wheat flour (11.4% protein) were investigated. As the barley flour level was increased, amylograph paste viscosities increased at all reference points and farinograph stability decreased. However, no significant differences were noted in the proportional number measured with extensigraph with the various flours. Loaf volume and the staling rate of bread decreased and increased respectively as the barley flour level was increased.
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