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

Table 2

Fermentation characteristics of highland barley flour blends.

Samples	Hm (mm)	Tx (min)	Vt (mL)	RC (%)
Control	60.10	63.00	1668	77.3
QK0-35%	23.10	40.50	1673	70.6
QK1-35%	29.20	48.50	1659	73.3
QK2-35%	30.10	50.50	1631	76.4
QK3-35%	29.10	51.00	1584	76.0
QK4-35%	29.00	48.00	1691	71.5
QK5-35%	29.10	45.00	1646	71.1

Note: Hm, maximum dough fermentation height; Tx, start gas release time; Vt, total gas volume; RC, retention coefficient.