Effect of substituting white wheat flour with fermented barley flour and fermented bran on its functional properties
Abstract
This study aimed to evaluate the ability of white wheat flour supplemented with ferment wheat bran and barley flour to bind water and oil. Where, wheat bran and barley flour were fermented until reaching moderate acidity (pH 5.5). The fermented materials were add to white wheat flour in proportions of 5%, 10%, 15%, 20%, 25% and 30%. Then, the ability to bind oil and water of the resultant composite flours were measured. A 100 g of barley flour and wheat bran were separately fermented by adding 2 g of baker's yeast and 200 ml of distilled water. The fermentation process was performed at 30˚C ±2 and the pH was measured after every half an hour until it reached a neutral acidity (pH 5.5), thereafter, samples were dried at 40°C until the moisture content was reduced to 10%. The results showed that wheat bran reached pH 5.5 after 6h of fermentation time, while barley flour took 4h to reach moderate acidity. The study also indicated that the highest water binding ratio of both composite flours was at an addition of 30%. Whereas, the highest value of oil binding ability was at 30% for composite flour with the fermented bran and 15% for composite flour with fermented barley flour.
Full text article
Authors
Copyright (c) 2022 Journal of Pure & Applied Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
In a brief statement, the rights relate to the publication and distribution of research published in the journal of the University of Sebha where authors who have published their articles in the journal of the university of Sebha should how they can use or distribute their articles. They reserve all their rights to the published works, such as (but not limited to) the following rights:
- Copyright and other property rights related to the article, such as patent rights.
- Research published in the journal of the University of Sebha and used in its future works, including lectures and books, the right to reproduce articles for their own purposes, and the right to self-archive their articles.
- The right to enter a separate article, or for a non-exclusive distribution of their article with an acknowledgment of its initial publication in the journal of Sebha University.
Privacy Statement The names and e-mail addresses entered on the Sabha University Journal site will be used for the aforementioned purposes only and for which they were used.