Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends -II. Rheological Properties of Barley-Wheat Blend Doughs and the Variations of Loaf Volumes with Addition of Food Additives-

쌀보리 및 쌀보리 밀 복합분(複合粉)의 제빵 적성(適性)에 관한 연구(硏究) -제 2 보 : 쌀보리 밀 복합분(複合粉)의 물리적 성질과 첨가제에 의한 빵의 부피 변화(變化)-

  • Published : 1983.01.01

Abstract

The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.

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