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KMID : 0380619820140040370
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 4 p.370 ~ p.374
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Studies on Bread - Baking Properties of Naked Barley Flour and Naked Barley - Wheat Flour Blends
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Abstract
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Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ㎖/g bread, while that of barley bread made by lactic acid method was more than 1.50 ㎖/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough.
Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.
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