INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD

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ADIB ASL A.F.; ATAYE SALEHI E.; SHEIKHOLESLAMI Z.; KARIMI M.; GHIAFEH DAVOODI M.; MOUSAVI T.S.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:2 | Issue:2 (5) Page(s): 1-9

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Title

INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD

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Keywords

PHYTIC ACIDQ2

HULL-LESS BARLEYQ3

BREADQ2

FIBERQ1

IRONQ3

Abstract

This research was done for replacement wheat flour with HULL-LESS BARLEY flour and subsequently PHYTIC ACID depletion, an increase in FIBER content and BREAD's nutritional value. Wheat flour with 82% extraction rate was replaced with HULL-LESS BARLEY flour with two different meshes 40 and 50, in 0, 10 and 20% levels. PHYTIC ACID, bonded IRON and FIBER content in treatments and control were measured and compared. The results showed that replacing wheat flour with HULL-LESS BARLEY flour didn’t affect dough and BREAD quality. BREAD baked from combination of HULL-LESS BARLEY and wheat flour had lower content of PHYTIC ACID and bonded IRON, and more FIBER. Treatment with mesh 50 in 20% level had the most depletion PHYTIC ACID (20.3%) and bonded IRON (59.44%).

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APA: Copy

ADIB ASL, A.F., ATAYE SALEHI, E., SHEIKHOLESLAMI, Z., KARIMI, M., GHIAFEH DAVOODI, M., & MOUSAVI, T.S.. (2010). INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(2 (5)), 1-9. SID. https://sid.ir/paper/176466/en

Vancouver: Copy

ADIB ASL A.F., ATAYE SALEHI E., SHEIKHOLESLAMI Z., KARIMI M., GHIAFEH DAVOODI M., MOUSAVI T.S.. INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2010;2(2 (5)):1-9. Available from: https://sid.ir/paper/176466/en

IEEE: Copy

A.F. ADIB ASL, E. ATAYE SALEHI, Z. SHEIKHOLESLAMI, M. KARIMI, M. GHIAFEH DAVOODI, and T.S. MOUSAVI, “INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 2 (5), pp. 1–9, 2010, [Online]. Available: https://sid.ir/paper/176466/en

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