Impact of Wheat-Barley Blending on Rheological, Textural and Sensory Attributes of Leavened Bread

Fiza Nazir,Nayik Ga

doi:10.4172/2157-7110.1000611

Abstract

The aim of the study was to develop a healthy alternative to wheat-leavened bread by using wheat-barley blended flour. The leavened breads were prepared by blending wheat and barley flour at different levels and varying the MSG concentration. A significant increase was observed in the extensibility of the dough with increase with increasing MSG concentration before fermentation while after fermentation it showed a significant decreasing effect. The highest value of color, taste and appearance was observed for T2M1. Results for the flavor of the breads revealed that the highest flavor score was observed for T2M2. The results showed that the overall acceptability score decreased with increasing barley flour and MSG level.

Highlights

Barley (Hordeum vulgare L.) is an ancient and important cereal grain crop ranking fifth among all crops in dry matter production in the world
Wheat bread with barley flour added at 15% to 20% was acceptable in overall flavour, appearance and texture, but an increased proportion of barley flour caused a decrease in loaf volume, dull brown colour and hard crumb texture [6,7]
The extensibility is primarily due to elasticity of glutenin proteins present in wheat, which may dilute with the addition of non-wheat flour resulting in decreased extensibility [10]

Summary

Introduction

Barley (Hordeum vulgare L.) is an ancient and important cereal grain crop ranking fifth among all crops in dry matter production in the world. It is one of the most widely cultivated cereal crops that can provide valuable nutrients required by humans and domestic animals. Barley is arguably the most widely adapted cereal grain species with production at higher latitudes and altitudes and farther in deserts than any other cereal crop. Barley flour, prepared from pearled grain through hammer milling or roller milling, has been incorporated into wheat based products, including bread, cakes, cookies, noodles and extruded snack foods [5]. Wheat bread with barley flour added at 15% to 20% was acceptable in overall flavour, appearance and texture, but an increased proportion of barley flour caused a decrease in loaf volume, dull brown colour and hard crumb texture [6,7]

Objectives

Methods

Results

Conclusion