Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends - I. Variations of loaf volume of naked barley bread and mixed naked barley-wheat bread prepared by lactic acid method -

쌀보리 및 쌀보리-밀 복합분(複合粉)의 제빵 적성에 관한 연구 - 제 1 보 : 젖산 발효법에 의(依)한 쌀보리 가루 및 복합분(複合粉) 빵의부피(loaf volume)의 변화(變化) -

  • Rhee, Chul (Department of Food Technology, Korea University) ;
  • Bae, Song-Hwan (Department of Food Technology, Korea University) ;
  • Yang, Han-Chul (Department of Food Technology, Korea University)
  • 이철 (고려대학교 식품공학과) ;
  • 배송환 (고려대학교 식품공학과) ;
  • 양한철 (고려대학교 식품공학과)
  • Published : 1982.12.30

Abstract

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 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/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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