Rheological Properties of Dough Added with Barley Bran
2005
Choi, U.K. (Asia University, Kyongsan, Republic of Korea), E-mail: [email protected] | Yoo, B.H. (MSC Co., Ltd., Yangsan, Republic of Korea) | Son, D.H. (Daegu Polytechnic College, Daegu, Republic of Korea) | Kwon, D.J. (Asia University, Kyongsan, Republic of Korea) | Kim, M.H. (Sangju National University, Sangju, Republic of Korea) | Kim, Y.H. (Hyejeon College, Hongseong, Republic of Korea)
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%.
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