earticle

영어

In this research we’ll analyze the tetrastichum barley physicochemical component by making dough and baking loaves of bread for each sample with different additions of barley powder. By analyses result of general components, powder for tetrastichum barley moisture content is 10.10%, crude protein is 7.54%, crude fat is 1.10%, crude ash is 2.98%. Baking loss and specific loaf volume have decreased as the tetrastichum barley content increases. The chromaticity ‘L’ and ‘b’ values were reduced as more tetrastichum barley powder was added to more bread, while the chromatic ‘a’ value increased. Texture measurement result shows that tetrastichum barley loaves of bread hardness and gumminess have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have also decreased as the ingredient contents increased. Meas preference scores showed a high preference for the bread made with 10% tetrastichum barley powder.