engleski

Physical and sensory characteristics of wheat-barley bread

The objective of this research was to determine the maximum level of barley flour, as a source of dietary fiber, which is still acceptable to incorporate into bread formulation with wheat flour. Two types of wheat flour (T-550 and T-850) were used and substituted with 15, 20, 25, 30 and 35% of barley flour. Mixograph analyses, baking trials and sensory evaluation were conducted. Results of mixograph analyses showed that rheological properties of dough were significantly changed after barley flour addition. Decrease in specific volume values and increase of bread hardness by comparison to control samples was observed after baking trials and physical analyses. It could be concluded that addition of barley flour up to levels of 25% doesn’ t have negative influence on technological and sensory quality of bread, but still increases nutritive value.

barley bread; mixograph; sensory characteristics

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