Rheological Properties of Wheat Flour when Mixed with Barley Flour

Abstract

Some chemical and rheological properties of local barley varieties were investigated. Overall, the moisture, protein, fat, ash, and fiber content of the barley flour was higher than that of wheat flour. Different varieties of composite flour were created by partially substituting 10%, 15%, and 20% barley flour for wheat flour. This increased the arrival time to line 500. B.U. maturity time and critical kneading coefficient measured by Farinograph device, and the increase in fermentation gas pressure values measured by fermentation pressure gauge for dough of compound flour with different replacement ratios. As shown the amylograph results reveal that a drop in the temperature of the beginning of gelatinization of the composite flour solution and the rates of maximum viscosity of the composite flour, the rates of the flour water absorption, period of stability measured by the farinograph, the rates of the dough and resistance to extension and the area measured by the extensograph of composite flour dough. With increased barley flour substitution, the quality and acceptability of dough declined. However, the quality of composite flours including 10% and 15% barley flour was satisfactory.