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

Table 4

Texture properties of highland barley breads with different peeling rates.

Samples	Hardness (g)	Elasticity	Cohesiveness	Adhesioness (g. s)	Chewiness (g)	Resilience
Control	391.98 ± 37.63^d	0.95 ± 0.00^a	0.79 ± 0.01^a	1.28 ± 0.71^c	290.26 ± 29.68^f	0.38 ± 0.00^a
QK0-35%	1893.80 ± 68.36^a	0.90 ± 0.01^c	0.65 ± 0.00^c	15.55 ± 2.57^a	1396.93 ± 30.11^a	0.28 ± 0.01^c
QK1-35%	1763.25 ± 35.56^ab	0.89 ± 0.01^c	0.69 ± 0.01^b	14.46 ± 0.24^ab	1152.65 ± 24.16^b	0.30 ± 0.01^bc
QK2-35%	1631.30 ± 94.42^b	0.89 ± 0.00^c	0.70 ± 0.01^b	12.82 ± 1.29^ab	1120.27 ± 28.74^bc	0.31 ± 0.01^b
QK3-35%	1621.14 ± 84.93^b	0.92 ± 0.01^b	0.69 ± 0.01^b	11.50 ± 1.60^b	1045.62 ± 74.63^cd	0.31 ± 0.00^b
QK4-35%	1414.17 ± 19.06^c	0.92 ± 0.01^b	0.70 ± 0.01^b	11.66 ± 1.31^b	950.02 ± 48.09^de	0.32 ± 0.01^b
QK5-35%	1358.55 ± 9.33^c	0.92 ± 0.00^b	0.70 ± 0.01^b	11.51 ± 1.53^b	896.58 ± 24.35^e	0.32 ± 0.01^b

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