Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Comparison of Wheat Bread Supplemented with Hull Less Barley Flour with Wheat Bread Supplemented with Hulled Barley Flour

Document Type : Research Article

Authors

Kiana Poormohammadi 1
Mehran Alami 1
Mohammad Shahedi 2
Alireza Sadeghi Mahoonak 3

1 Gorgan University of Agricultural Sciences and Natural Resources

2 Isfahan University

3 Gorgan University of Agricultural Sciences & Natural Resources

https://doi.org/10.22067/ifstrj.v5i2.3744
Abstract
barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. Investigations show that hull-less barley has more β-glucan than hulled barley. In this study the physical and chemical properties of hull-less barley (EHDS 18), wheat (zarrin) varitiese, barley flour, and the impact of substitution of hull-less and hulled barley flour to wheat flour at 20, 35, and 50% levels on the physicochemical properties and the staling of bread were carried out. the staling of bread, was analyzed by Instron texture analyzer machine, colorimetry, by hunterlab and volume by rapeseeed displacement. The results of phisicochemical tests showed that the properties of hull-less barley is significantly (p
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