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

Table 3

Instrumental analysis of the color (coordinates , , , and color difference values-ΔE) of highland barley breads with different peeling rates.

Samples				ΔE
Control	79.67 ± 0.57^a	−1.34 ± 0.17^g	20.14 ± 0.09^a	—
QK0-35%	56.31 ± 0.36^g	5.40 ± 0.04^a	14.50 ± 0.05^f	24.94
QK1-35%	62.39 ± 0.06^f	4.34 ± 0.07^b	17.37 ± 0.19^e	18.44
QK2-35%	65.33 ± 0.05^e	3.50 ± 0.01^c	17.49 ± 0.13^e	15.36
QK3-35%	67.3 ± 0.96^d	2.90 ± 0.06^d	17.98 ± 0.12^d	13.25
QK4-35%	69.37 ± 0.41^c	2.24 ± 0.09^e	18.50 ± 0.06^c	11.03
QK5-35%	70.88 ± 0.23^b	1.68 ± 0.04^f	19.31 ± 0.11^b	9.33

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