The effects of commercial barley flakes on dough characteristic and bread composition

• Autorzy: Kawka A. , Gorecka D. , Gasiorowski H.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

barley flake; dietary fibre; dough; sensory quality; bread; bread composition

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1999
• Tom: 02
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume2/issue2/food/art-01.html

Twórcy

autor

Kawka A.

• University of Agriculture, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Gorecka D.

autor

Gasiorowski H.

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