Influence of barley flour incorporation on the indicators of bread from a mixture of white wheat and rye flour

Zlatin D. Zlatev1 and Viktorija Stamatovska2
1 Trakia University, Faculty of Technics and Technologies, 8602 Yambol, Bulgaria
2 St. Clement of Ohrid University of Bitola, Faculty of Technological & Technical Sciences, Veles 14000, Republic of North Macedonia

Abstract

Zlatev, Z. D. & Stamatovska, V. (2024). Influence of barley flour incorporation on the indicators of bread from a mixture of white wheat and rye flour. Bulg. J. Agric. Sci., 30(1), 134–140

The impact of the addition of barley flour on indicator of wheat-rye bread was tested. The appropriate ratio of wheat and rye flour for control sample was determined. Proportion of 30/70% wheat/rye flour give high values of electrical conductivity and total-dissolved solids. Active acidity is neutral and oxidation potential is high. L (Lab) color component was found to be a good indicator to track color changes in flour, dough and bread from mixture of wheat, rye and barley flours. The active acidity slightly decrease for dough, compared to flour and bread. High positive values of oxidation-reduction potential was found in bread. The addition of up to 25% barley flour provide acceptable bread. These breads have improved nutritional values with acceptable texture and taste. Cooling time, mass losses are near the industrial produced white bread. In addition to improving the nutritional value of bread by adding barley flour, this bread also has potential for industrial production.

Keywords: white wheat flour; rye; barley; sensory analysis; color

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