EFFECT OF MALTED WHEAT AND HULL-LESS BARLEY FLOUR ON THE QUALITY OF BARBARI BREAD

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YAGHBANI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2011 | Volume:12 | Issue:2 Page(s): 41-50

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Title

EFFECT OF MALTED WHEAT AND HULL-LESS BARLEY FLOUR ON THE QUALITY OF BARBARI BREAD

Author(s)

YAGHBANI M. | Issue Writer Certificate

Keywords

BREADQ3

HULL-LESS BARLEYQ3

MALT FLOURQ3

QUALITYQ3

WHEATQ3

Abstract

This research studied the addition of HULL-LESS BARLEY and WHEAT MALT FLOUR on the qualitative parameters of semi-voluminous BREAD (form, softness, porosity, upper and under surface characters, chewing capability, aroma, taste, hardness). A completely randomized design was used with 3 treatments (control, use of malted WHEAT, use of barley flour) in 4 replications. A sensory evaluation and the hardness of the BREADs were evaluated after baking. The sensory evaluation showed significance differences (p<0.05) among the BREADs. The BREAD containing HULL-LESS BARLEY MALT FLOUR had the highest scores for most parameters. Also, a staleness test at 0, 24, 48 and 72 hours of storage showed significance differences (p<0.05). Staleness for samples containing both MALT FLOURs was retarded. Adding HULL-LESS BARLEY MALT FLOUR had a greater retarding effect for staleness after 3 days of storage.

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APA: Copy

YAGHBANI, M.. (2011). EFFECT OF MALTED WHEAT AND HULL-LESS BARLEY FLOUR ON THE QUALITY OF BARBARI BREAD. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 12(2), 41-50. SID. https://sid.ir/paper/28125/en

Vancouver: Copy

YAGHBANI M.. EFFECT OF MALTED WHEAT AND HULL-LESS BARLEY FLOUR ON THE QUALITY OF BARBARI BREAD. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2011;12(2):41-50. Available from: https://sid.ir/paper/28125/en

IEEE: Copy

M. YAGHBANI, “EFFECT OF MALTED WHEAT AND HULL-LESS BARLEY FLOUR ON THE QUALITY OF BARBARI BREAD,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 12, no. 2, pp. 41–50, 2011, [Online]. Available: https://sid.ir/paper/28125/en

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