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

Table 1

Farinograph properties of highland barley flour blends.

Samples	Water absorption (%)	Development time (min)	Stability time (min)	Softening degree (FU)	Farinograph quality number
Control	69.85 ± 0.07^e	13.15 ± 0.03^a	16.08 ± 0.11^a	88.00 ± 1.41^d	184 ± 0.95^a
QK0-35%	77.73 ± 0.04^a	8.71 ± 0.04^f	7.86 ± 0.08^g	117.50 ± 0.51^a	121 ± 0.72^f
QK1-35%	77.50 ± 0.00^b	9.42 ± 0.02^d	8.86 ± 0.10^f	103.50 ± 0.78^b	131 ± 1.12^e
QK2-35%	77.29 ± 0.02^c	10.18 ± 0.01^b	9.27 ± 0.08^e	100.00 ± 1.36^c	141 ± 0.00^d
QK3-35%	77.28 ± 0.03^c	9.62 ± 0.02^c	10.59 ± 0.02^d	86.50 ± 0.37^d	142 ± 0.00^cd
QK4-35%	77.01 ± 0.01^d	9.01 ± 0.01^e	11.26 ± 0.02^c	83.00 ± 0.00^e	150 ± 0.64^b
QK5-35%	77.00 ± 0.01^d	8.52 ± 0.07^g	12.07 ± 0.01^b	82.00 ± 0.00^e	142 ± 0.82^c

Means with different letters within the same row are significantly different ().