Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread

Abstract

Background and ObjectivesThe present study investigated dough rheology, textural, sensory and digestibility characteristics of barley flour added leavened flat bread called "Taftaan". The objective was to increase the consumption of fiber through the addition of barley flour in taftaan as it is a frequently consumed Pakistani flat bread. FindingsThe study showed that fiber content increased significantly but water absorption decreased owing to the poor quality of gluten network. Rheological analysis showed insignificant difference in elastic and viscous characteristics of dough after adding barley flour. Textural analysis revealed that breads containing barley flour were stiffer and less elastic. However, sensory panelists were unable to discriminate between taftaan breads made with (0–15)% barley flour. Interestingly, it was also observed that predicted glycemic index of control taftaan bread was found to be 83.14 which was significantly reduced to 70.10 by addition of 20% barley flour. ConclusionThus, barley flour addition in taftaan upto 15% can significantly reduce predicted glycemic index of flat bread without affecting sensory characteristics. Significance and NoveltyThere is limited work done on barley flour added taftaan which is a frequently consumed bread of Asia. Therefore, barley flour added taftaan can increase consumption of both soluble (β-glucan) and insoluble fiber in daily diet.