Breadmaking quality and rheological properties of barleywheat flours | Pekárska kvalita a reologické vlastnosti jačmennopšeničných múk
2010
Gavurníková, S., Centrum výskumu rastlinnej výroby, Piešťany (Slovak Republic) | Mendel, Ľ., Centrum výskumu rastlinnej výroby, Piešťany (Slovak Republic) | Havrlentová, M., Centrum výskumu rastlinnej výroby, Piešťany (Slovak Republic) | Zirkelbachová, K., Centrum výskumu rastlinnej výroby, Piešťany (Slovak Republic) | Bieliková, M., Centrum výskumu rastlinnej výroby, Piešťany (Slovak Republic) | Bojňanská, K., Centrum výskumu rastlinnej výroby, Piešťany (Slovak Republic)
The aim of this work was to study the effect of barley flour addition at 5, 10, l5, 20, 25 and 30% levels to wheat flour on breadmaking quality and also to determine the optimal portion of barley flour for consumer acceptability. The study involves determination of protein content, starch content and total dietary fibre content in wheat flour and one barley genotype (KM 2283, Hordeum distichon subsp. nudum). Effect of barley flour on the flour properties, rheological properties of dough by farinograph, the quality of final products and their sensory evaluation was determined. Barley has higher nutritional value especially in total dietary fibre content compared to wheat. Addition of up to 20% barley flour to wheat flour is acceptable for technological quality, rheological properties of dough and final products in overall flavour and appearance and texture for consumers. Bread and flour with addition of barley flour at 5% level was comparable to wheat flour and wheat bread for all determined quality parameters.
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