Original Articles: 2013 Vol: 5 Issue: 2
Effect of barley (Hordeum vulgare L.) flour incorporation on the baking quality of wheat (Triticum aestivum L.) flour
Incorporation of barley flour (BF) to wheat flour (WF) at 0, 5, 10, 15, 20, 25, 50 and 100% levels was carried out to test the effect on baking quality. BF is characterized by its wealth in soluble fibers and tocols witch have several health benefits. Methods of analysis focused on the determination of physical-chemical criteria, technological and rheological properties. This study has revealed that the addition of BF affected adversely the various criteria and properties studied. In fact, BF increased the ash content and decreased the Zeleny sedimentation value (ZSV). The effect on the ZSV is highly significant (α = 0.01) for level superior than 10 %. A narrow correlation was noticed (r = -0.994). As for rheological properties, the addition of BF resulted in an increase of dough tenacity (P), decrease in baking strength (W) and extensibility (L). The variation of P and L in two opposite directions ended in an imbalance of alveograms (P/L). The tenacity showed significant difference at 15% above the rate of incorporation, while the baking strength and configuration ratio (P/L) showed significant differences beyond 10% incorporation rate. It may be concluded that the use of BF to improve the content of soluble fiber and tocols, associated with acceptable baking quality, can be incorporated up to a 10% level.