Incorporation of barely flour of bundelkhand region in bread
Shubhangi Nigam, Shivani Gupta, Dheer Singh
Barley flour, Loaf weight, Loaf volume, Barley bread.
Blending of barley flour at levels of 5, 10, 15 and 20 percent with white flour was studied for its effect on bread making qualities. The protein, fat, ash, crude fibre, phosphorus and iron contents increased in the blends. The sedimentation value, polenshke value, wet and dry gluten percent decreased marginally at higher levels of blending. The incorporation of barley flour with white flour increased water absorption capacity significantly (P<0.05) . The bread prepared from the blends also varied in their loaf weight, loaf volume and compression force (TPA). The bread volume decreased with increasing amount of barley flour and loaf weight was increased by incorporation of barley flour (5-20 percent). These blends were found organoleptically (crust colour, crumb colour, texture, taste, flavour, over all acceptability) acceptable upto 15 percent level of supplementation. At the higher levels, the acceptability of bread declined. On the basis of sensory score upto 15 percent of barley flour observed non-significant variation after that a significant (P<0.05) decrease in variation was found.during storage the moisture content was decreased . on the basis of storage studies, it was found that the barley flour incorporated bread may stored for 3 days at room temperature (35-37oC) and 5 days at refrigeration temperature(4 oC)
Article Details
Unique Paper ID: 161523

Publication Volume & Issue: Volume 10, Issue 4

Page(s): 445 - 451
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