بررسي اثر اختلاط آرد جو بدون پوشينه با آرد گندم بر خصوصيات حسي و تغذيه اي نان بربري

Investigation on the effect of hull-less barley flour mixed with wheat flour on sensory and nutritional properties of Barbari bread

This research was done for replacement wheat flour with hull-less barley flour and subsequently phytic acid depletion, an increase in fiber content and breadʹs 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 didnʹt 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%).