The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour

Abstract

AbstractThe aim of this study was to analyze the influence of substituting refined wheat flour (WF) by whole barley flour (WBF; 20, 40 and 60%) and defatted Cephalaria syriaca flour (DCSF; 0, 0.5, 1.0 and 1.5%) on dough rheological and bread textural properties. Minimum dough height (Hmin) and gas retention increased with an increased level of DCSF, while the addition of WBF decreased the maximum dough height and gas retention of dough. The addition of WBF increased the water absorption and decreased the dough development time and stability. The presence of DCSF increased the specific volume, crumb cohesiveness and decreased firmness, springiness and chewiness of bread. According to the obtained results, DCSF can be used to improve the dough rheology and bread properties in the production of bakery products containing WBF.Practical ApplicationsThis research illustrated the effects of fatted Cephalaria syriaca flour (DCSF) on dough and bread containing different levels of barley flour. As expected, the addition of WBF affected the quality of bread negatively. On the contrary, the addition of DCSF in three different levels of WBF affected both the rheological properties of dough and the textural properties of bread in a positive way. However, this positive effect of DCSF decreased when the level of WBF increased.