본(本) 연구(硏究)는 쌀보리 가루와 복합분(複合粉)에 여러 가지의 첨가제(添加劑)를 배합(配合)하여 젖산 발효법에 의한 빵의 부피의 변화(變化)를 조사(調査)하였으며 그 결과(結果)는 다음과 같다. 첨가제(添加劑)로서는 난황, 대두분(大豆粉), 글루텐, C, M, C. 및 아스콜빈산(ascorbic acid)이었으며, 그 첨가량(添加量)은 복합분(複合粉)에 대해 각각 7, 10, 4, 1% 및 100 ppm이었다. 쌀보리 가루-밀(1 : 1) 복합분(複合粉) 빵의 비(比)부피는 난황, 대두분(大豆粉), 글루텐, C, M, C. 및 아스콜빈산 첨가구에서 각각 2.85ml/g bread, 2.04, 2.69, 2.77, 2.56 및 2.56 ml/g bread으로 나타났다. 쌀보리 가루와 소맥분(小麥粉)의 비(比)가 증가(增加)할수록 첨가제(添加劑)의 효과(效果)는 증가(增加)하였으며, 특(特)히 난황 및 글루텐은 쌀보리 가루-소맥분(小麥粉)(30 : 70)에서 소맥분(小麥粉) 식빵의 비(比)부피와 거의 같은 3.82mlg/bread를 보여주고 있다.
The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.
