The study looked at how adding different food additives to a mix of barley and wheat flour affects the size of bread loaves. They found that adding egg yolk, soybean flour, gluten, C.M.C., and ascorbic acid to the flour blend increased the loaf volume. The more wheat flour was replaced with barley flour, the more the additives helped increase the loaf volume. Specifically, bread made with 30% barley flour and 70% wheat flour was similar in size to bread made with 100% wheat flour.