Effect of Partial Substitutions with Barley Flour on Rheological Properties of White Flour Dough and Bread Produced
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Wheat Flour, Barley Flour, Rheological Properties, Sensory Properties
Abstract
The effects of barley flour substitution on the rheological and sensory properties of the produced bread were investigated in the current study. White wheat flour was produced from the mixing of two types of wheat (Ukrainian and Canadian 1:1) with a 72% extraction rate, while barley flour was prepared from a local cultivar called Rihan. Wheat flour was partially substituted with barley flour by 5, 15, 25, and 35%. The results showed that the moisture, crude protein, total lipid, ash, and fiber contents of barley flour were higher than those of wheat flour. The addition of barley flour resulted in increasing the values of arrival time, dough development time, and the value of the critical dough coefficient, which was measured by the device of fermentation pressure. On the other hand, results of the amylogram curve showed a slight decrease in the starting gelatinization temperature, as well as the maximum viscosity of the composite flours. Water absorption, dough stability, resistance to extension, and dough strength of composite wheat flour doughs decreased compared with the standard wheat flour dough. The quality and acceptability of the produced loaf from composite wheat flours decreased with increasing barley flour substitution, in comparison to the standard white wheat bread. However, composite flour with 5% and 15% of barley flour has acceptable quality in both physical and sensory properties.
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References
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