Replacement Effect Of Wheat Flour With Barley Flour And Hull-Less Barley Flour On The Bread Porosity And Color

Many countries seek to replace other grains in agricultural programs that are available to replace in place of wheat flour. They are benefit to lower the blood cholesterol or blood sugar levels and can be a delicious and nutritious addition to food menu. They are a healthful diets contain vitamin, fiber the amounts of essential nutrients and energy needed to prevent nutritional deficiencies and excesses. Among cereals, use a combination of hulless barley and barley flour is an alternative to wheat bread. However, when they were used in combination with wheat flour, caused bread color change to a dark with early goes in low bread quality and staling. Different combinations of hulless barley, barley and wheat flours and were applied among with some flour treatment agents to get a good bread quality. The results showed that the use of color and porosity of hull-less barley flour and guar gum and ascorbic acid were similar in quality bread. A combination of 20% replacement of wheat flour with hulless barley flour, 1% guar gum and ascorbic acid 200 ppm or 25% replacement of wheat flour with oat flour and the same ratio with aforesaid bread improvers had the best effect on the quality bread.