Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities

Figure 1

Tensile properties of highland barley flour blends dough after 45 min, 90 min, and 135 min resting time. A, area under the extension curve; E, extensibility; Rm, maximum resistance to extension; Rm/E, ratio of maximum resistance and extensibility.

(a)

(b)

(c)

(d)