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Issue 4 (1) 2005 pp. 53-62

Anna Czubaszek, Hanna Subda, Zofia Karolini-Skaradzińska

MILLING AND BAKING VALUE OF SEVERAL SPRING AND WINTER BARLEY CULTIVARS

Abstract Grain and flour of three spring and three winter barley cultivars coming from two-years harvests were tested. Weather conditions during the period of the plants growing were found to have influenced the contents of total protein, farinographics properties of dough and qualities of barley bread. The yield of flour from grain of estimated cultivars was low. The spring cultivars Refren and Bryl distinguished themselves by the content of total protein. The gelatinization process of barley flour suspension occurred at temperatures from 56.8 to 92.2°C. Pastes of winter cultivars were of higher viscosity than those of spring ones. Farinographic estimation proved high and differentiated water absorption of flour in the cultivars tested. Time of the doughs development was short and the speed of their softening was different. Quality of the barley breads was good, and addition of dry wheat gluten contributed to their increased volume. Bread with the best properties was that with addition of gluten, sugar, dry skim milk and margarine.
Keywords: amylographics and farinographics properties, barley flour, bread
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/5_1_2005.pdf

For citation:

MLA Czubaszek, Anna, et al. "MILLING AND BAKING VALUE OF SEVERAL SPRING AND WINTER BARLEY CULTIVARS." Acta Sci.Pol. Technol. Aliment. 4.1 (2005): 53-62.
APA Czubaszek A.,Subda H.,Karolini-Skaradzińska Z. (2005). MILLING AND BAKING VALUE OF SEVERAL SPRING AND WINTER BARLEY CULTIVARS. Acta Sci.Pol. Technol. Aliment. 4 (1), 53-62
ISO 690 CZUBASZEK, Anna, SUBDA, Hanna, KAROLINI-SKARADZIńSKA, Zofia. MILLING AND BAKING VALUE OF SEVERAL SPRING AND WINTER BARLEY CULTIVARS. Acta Sci.Pol. Technol. Aliment., 2005, 4.1: 53-62.