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Paper Information

Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   FALL 2010 , Volume 2 , Number 2 (5); Page(s) 1 To 9.
 
Paper: 

INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD

 
 
Author(s):  ADIB ASL A.F., ATAYE SALEHI E., SHEIKHOLESLAMI Z., KARIMI M., GHIAFEH DAVOODI M., MOUSAVI T.S.
 
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Abstract: 

This research was done for replacement wheat flour with hull-less barley flour and subsequently phytic acid depletion, an increase in fiber content and bread's nutritional value. Wheat flour with 82% extraction rate was replaced with hull-less barley flour with two different meshes 40 and 50, in 0, 10 and 20% levels. Phytic acid, bonded iron and fiber content in treatments and control were measured and compared. The results showed that replacing wheat flour with hull-less barley flour didn’t affect dough and bread quality. Bread baked from combination of hull-less barley and wheat flour had lower content of phytic acid and bonded iron, and more fiber. Treatment with mesh 50 in 20% level had the most depletion phytic acid (20.3%) and bonded iron (59.44%).

 
Keyword(s): PHYTIC ACID, HULL-LESS BARLEY, BREAD, FIBER, IRON
 
 
References: 
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Citations: 
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APA: Copy

ADIB ASL, A., & ATAYE SALEHI, E., & SHEIKHOLESLAMI, Z., & KARIMI, M., & GHIAFEH DAVOODI, M., & MOUSAVI, T. (2010). INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(2 (5)), 1-9. https://www.sid.ir/en/journal/ViewPaper.aspx?id=250843



Vancouver: Copy

ADIB ASL A.F., ATAYE SALEHI E., SHEIKHOLESLAMI Z., KARIMI M., GHIAFEH DAVOODI M., MOUSAVI T.S.. INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY). 2010 [cited 2021June16];2(2 (5)):1-9. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=250843



IEEE: Copy

ADIB ASL, A., ATAYE SALEHI, E., SHEIKHOLESLAMI, Z., KARIMI, M., GHIAFEH DAVOODI, M., MOUSAVI, T., 2010. INVESTIGATION ON THE EFFECT OF HULL-LESS BARLEY FLOUR MIXED WITH WHEAT FLOUR ON SENSORY AND NUTRITIONAL PROPERTIES OF BARBARI BREAD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), [online] 2(2 (5)), pp.1-9. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=250843.



 
 
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