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Ahmed R. M. Maray, Mohamed Saleh Abed-El Bary, Khalil Ebraheim Khalil, Magda Ragab Abed El-Baki; Effect of the partial replacement of wheat flour with barley flour on quality attributes of bread and biscuits; Recent Advances in Food Science; 2018; 1(1): 42-50
This study was focused on substituting a part of wheat ﬂour (WF) with whole meal barley (WMB) in making of balady bread and biscuits, to preparation of some functional bakery products, because of the health benefits of barley. Chemical, rheological, and sensory properties were determined. Freshness of balady bread was evaluated. Farinograph data showed that increasing barley replacement level resulted in increasing water absorption and mixing time, while dough stability decreased. The organoleptic properties of balady bread and biscuit made from barley / wheat blends with a replacement level of 45% received consumer acceptance. Barley balady bread showed a better retaining of freshness during storage at room temperature.