Effects of Supplementation with Barley Flour on Bread Quality

Nirmala ^[59] | Yamuna Devi Puraikalan ^[8]

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

Edition: Volume 4 Issue 4, April 2015,

Pages: 872 - 873

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Effects of Supplementation with Barley Flour on Bread Quality

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