EFFECT OF BARLEY FLOUR BLENDING ON FUNCTIONAL, BAKING AND ORGANOLEPTIC CHARACTERISTICS OF HIGH-FIBER RUSKS

Abstract

Barley flour was incorporated into wheat flour at 0, 10, 20, 30 and 40% substitution levels for the preparation of high-fiber rusks. The gluten content and sedimentation value of the prepared rusk samples and the mixing time of the dough decreased while water absorption capacity increased with increase in the level of barley flour incorporation. Protein and glutelin contents decreased significantly on blending of barley flour to wheat flour. The rusks prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The rusk volume decreased with increasing amount of barley flour substitution. The color of rusks changed from creamish white to dull brown and a gradual hardening of texture was observed as the addition of barley flour increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavor of the product. The addition of 20% of barley flour to wheat flour produced acceptable rusks shown by sensory scores. PRACTICAL APPLICATIONS The present investigation relates to the use of barley flour incorporation in bakery product, such as rusks. Rusk is widely consumed in all countries; wheat flour is the main flour used, and the baking procedure includes mixing, fermentation, baking and roasting. At the present time, in India and also all around the world, there is an increased consumer demand for whole grain, and mixed grain baked products. Many consumers prefer products rich in fiber and have more health beneficial properties. However, modern consumer interest in nutrition and health may help restore barley's status as a significant component in the human diet. So, this investigation was undertaken to study the effect of barley flour supplementation on the functional, baking and organoleptic characteristics of high-fiber rusks.