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Effects of Waxy and Normal Hull-less Barley Flours on Bread-making Properties  

Lee, Young-Tack (Department of Food and Bioengineering, Kyungwon University)
Chang, Hak-Gil (Department of Food and Bioengineering, Kyungwon University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 918-923 More about this Journal
Abstract
Replacement of wheat flour by 10, 20 30% waxy and normal (non-waxy) hull-less barley flour was tested for the effects on bread-making properties. The addition of waxy hull-less barley flour resulted in lower amylograph pasting temperature, peak, and set back viscosities and in higher water absorption, compared with normal hull-less barley flour. Increasing proportions of hull-less barley flour significantly decreased the loaf volume and had deleterious effects on subjective bread scoring. Replacement of 10% of wheat flour by both waxy and normal hull-less barley flour did not significantly affect bread characteristics. However, significant differences in bread quality were observed between the control bread and bread containing more than 20% barley flour, with the normal barley flour showing slightly better scores in organoleptical preference. Textural measurements of crumb firmness showed that the bread containing 20% waxy hull-less barley flour hardened slower during 5-day storage at $25^{\circ}C$ than bread containing normal hull-lee barley flour.
Keywords
waxy; non-waxy; hull-less barley; baking properties;
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