Preparation of High-Fiber Bread with Barley Flour

보리가루를 이용한 고식이섬유 빵의 제조

  • Cho, Mi-Kyung (Department of Food Science, Kang Nung National University) ;
  • Lee, Won-Jong (Department of Food Science, Kang Nung National University)
  • 조미경 (강릉대학교 식품과학과) ;
  • 이원종 (강릉대학교 식품과학과)
  • Published : 1996.08.30

Abstract

Husked barley contained 17.2% dietary fiber and naked barley contained 14.9% dietary fiber. The barley was ground in a Udy cyclotec mill having a 0.5 mm screen and sieved with a 400-mesh screen (38 m openings). Coarse material of naked barley retained by the screen, with a weight yield of 54.1%, contained 7.0% soluble dietary fiber, 13.9% insoluble dietary filer and 20.9% total dietray fiber. As the naked barley flour level increased in bread baking, the water absorption, mixing time, and loaf weight increased, but the loaf volume decreased. Barley flour was added to wheat flour at a replacement level of 10% without a large adverse effect on bread quality, and the dietary fiber content of bread was increased from 3.0% to 5.0%. The soluble dietary fiber content was not changed, but the insoluble dietary fiber content was increased during the baking process.

Keywords

barley;dietary fiber;bread