IMPACT OF THE ADDITION OF BARLEY FLOUR ON INDICATORS OF BREAD FROM A MIXTURE OF WHITE WHEAT AND RYE FLOUR

Abstract

The influence of the addition of barley flour on indicators of bread from a mixture of white wheat and rye flour was tested. It has been found that the ratio of 30% white wheat and 70% rye flour is suitable for a control sample to which barley flour is added, because at this ratio there are high values of the conductivity indicators, Total dissolved solids, Oxidation-reduction potential, and the pH is neutral. It has been shown that the 30% added barley flour to a mixture of wheat and rye flour has no significant influence on the appearance and color of the bread and improves its organoleptic characteristics. The results of the study show that good results are obtained in studies based on VIS spectral data because the major part of the properties tested for flour, dough and bread are visible properties that can be analyzed in the visible spectrum of the reflected light. Spectral indexes obtained in the 620 nm range were found to be a suitable tool for the analysis of rye-wheat bread with added barley flour.