Effect of substitution of barley and hullless barley flour on prepreation of flat bread and formula optimizing
2014
Shekholeslami, Zahra | Falah | Karimi | Yagbani | Khoshbazm | Sabeghi | Rostami | Giafeh Davoodi, Mahdi
Bread is a staple food in both developed and developing countries and wheat flour has been the major ingredient of bread for many years. Several developing countries have encouraged the initiation of programs to evaluate the feasibility of alternative locally available flours as a sustitute for wheat flour. Barley and hulless barley have good nutrition quality.These grains contain fiber, important vitamins and minerals and like all plants products, cholesterol-free.barley and hulless barley flour have the potential to be used in composite bread. Howere, when barley flour is included in composite flour it gives a drier, grittier and a faster firming crumb.The starting point of this work was to produce bread with reasonable acceptable quality with the best percent of barley and hulless barley flour.The specific objectives of this work were: evaluate the possibilities of using different rate of barley and hulless barley flour and determine the effects of ascorbic acid and guar gum to improve the bread –making properties of barley and hulless barley flour.Results showed that up to 20% wheat replacement with hulless barley flour and adding 1% guar gum and 200 ppm ascorbic acid produced acceptable bread.In second part of work results showed that up to 25% wheat replacement with barley flour and the same amount of guar gum and ascorbic acid produced suitable and acceptable bread.
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