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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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