Technical Session - Tech #6 Adding Value with Barley Flour
Technical Session - Tech #6 Adding Value with Barley Flour
Technical Session - Tech #6 Adding Value with Barley Flour
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Absorption and moisture content comparison for bagels of varying levels of barley flour<br />
Moisture<br />
(%)<br />
70<br />
60<br />
50<br />
40<br />
30<br />
Absorption Moisture<br />
60<br />
58<br />
53 54 55<br />
33 34<br />
32 33 33<br />
20<br />
0 5 15 30 40<br />
Whole Grain CDC McGwire <strong>Barley</strong> <strong>Flour</strong> (%)<br />
18