Rheological and Milling Characteristics of Naked and Covered Barley Varieties

摘要: Milling yields from naked barley varieties were found to be approximately 10% greater with a constant milling rate than covered varieties. Also, the ash content of flour is less barley. Amylograms flours showed higher viscosity for Farinograms doughs prepared 10:90 and 30:70 barley: wheat mixtures indicated general deterioration bread baking qualities increasing additions flour. A comparison between stability, elasticity, weakening