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Review Papers | Nutrition Science | Volume 6 Issue 2, February 2017 | Pages: 1136 - 1142 | Iraq
The Effect of Substitution of Wheat Flour in Different Proportions of Barley Flour in the Rheological Properties of Dough and Breads Sensual Properties
Abstract: The objectives of this study was to investigate the physico-chemical and sensory properties of bread supplemented with seven different levels (control, 10 %, 20 %, 30 %, 40 %, 50 % and 60 %) of barley flour. And the other objective was to show the fake of backers about spongy barley bread that is available in Iraqi local market as healthier bread. The physical (weight, loaf volume and specific volume) and chemical (moisture, protein, ash, gluten, fat and fatty acids) analysis were determined in different flour. The bread making was led according to the French test NFV03-716. Sensory evaluation of dough, bread, crumb and volume were conducted on the control, real barley bread and supplemented bread. It was found that increasing the level of supplementation from 10 % to 60 % barley flour significantly (p
Keywords: Barley bread-Wheat bread-physicochemical analysis- Sensory evaluation-Fake barley bread
How to Cite?: Dr. Hamdia Mohammed Shahwan Al-Hamdani, Dr. Salim Salah Hussian Al-Temmemi, "The Effect of Substitution of Wheat Flour in Different Proportions of Barley Flour in the Rheological Properties of Dough and Breads Sensual Properties", Volume 6 Issue 2, February 2017, International Journal of Science and Research (IJSR), Pages: 1136-1142, https://www.ijsr.net/getabstract.php?paperid=ART20164532, DOI: https://dx.doi.org/10.21275/ART20164532