Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume2/issue2/food/abs-01.html
THE EFFECTS OF COMMERCIAL BARLEY FLAKES ON DOUGH CHARACTERISTIC AND BREAD COMPOSITION
Alicja Kawka, Danuta Gorecka, Henryk Gasiorowski
White wheat flour was substituted with up to 25% of whole and fine barley flakes to determine the effects on physical properties of dough and bread quality. The chemical composition of the control bread and breads with up to 25% substitution of whole barley flakes were determined. Product acceptability was judged by sensory evaluation. In general, fine barley flakes concentration in the flour blends increased farinographic absorption to a greater degree than did whole barley flakes. However, whole barley flakes enhanced the dough development, dough stability and mixing tolerance index more than fine barley flakes. Replacing up to 25% of wheat flour with whole or fine barley flakes reduced the loaf volume. Breads containing 10% fine barley flakes or 15% whole barley flakes received the highest overall score. Bread, in which the whole barley flakes replaced up to 25% of the wheat flour, contained more ash, protein, dietary fiber and its fractions in comparison with the control bread.
Key words: barley flakes, dough, bread, sensory quality, dietary fiber.