Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti)

Abstract

The present study suggested utilization of barley husk obtained as a by-product during extraction of starch from barley grains in preparation of unleavened flat bread (chapatti). The barley husk was added at (5–30) % level to wheat flour. These flour and husk blends were then turned into dough by adding water based on farinograph water absorption. It was observed that gluten index reduced with addition of fiber suggesting weakened gluten network. This was also confirmed with increase in mixing tolerance index (MTI) values on addition of barley fiber. The correlation between percent fiber and MTI was found to be 0.899 (p < 0.01). Alveograph showed reduction in “L” values on addition of husk suggesting reduction in dough extensibility. The doughs with reduced elasticity led to formation of chapattis which were less elastic and harder as observed through Universal Testing Machine. For all doughs (with and without fiber) storage modulus (G′) was found to be higher than loss modulus. The slopes measured through linear regression of log G’ vs. log (frequency) declined with increase of fiber in dough. Interestingly, it was observed that the sensory panelists were unable to perceive the differences in quantity of fiber in various chapattis.