Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Kawka A. , Gorecka D. , Gasiorowski H. 1999. THE EFFECTS OF COMMERCIAL BARLEY FLAKES ON DOUGH CHARACTERISTIC AND BREAD COMPOSITION , EJPAU 2(2), #01.
Available Online: http://www.ejpau.media.pl/volume2/issue2/food/abs-01.html

ABSTRACT

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.

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