Effects of Supplementation with Barley Flour on Bread Quality
Abstract: The present study was conducted to formulated bread using barley flour. Barley rich a source of -glucans the diet contained 3 or 6 g -glucans from barley than when it contained no -glucans. Bread prepared without the incorporation of barley was kept as control. The nutrient composition, sensory evaluation and shelf life of the products were determined.
Keywords: glucan, Bread
How to Cite?: Nirmala, Yamuna Devi Puraikalan, "Effects of Supplementation with Barley Flour on Bread Quality", Volume 4 Issue 4, April 2015, International Journal of Science and Research (IJSR), Pages: 872-873, https://www.ijsr.net/getabstract.php?paperid=SUB153043, DOI: https://dx.doi.org/10.21275/SUB153043