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Rheological Properties of Dough Added with Barley Bran  

Choi, Ung-Kyu (Department of Oriental Medical Food and Nutrition, Asia University)
Yoo, Byung-Hyuk (R&D center, Hydrocolloid Lab, MSC Co., Ltd)
Son, Dong-Hwa (Department of Food Preparation, Daegu Polytechnic College)
Kwon, Dae-Jun (Department of Oriental Medicine Resources Asia University)
Kim, Mi-Hyang (Department of Food Science&Nutrition, Sangju National University)
Kim, Young-Ho (Department of Hotel Baking Technology, Hyejeon College)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 751-756 More about this Journal
Abstract
Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.
Keywords
barley bran; bread dough; farinograph; amylograph; extensograph;
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