Zlatev, Zlatev and Stamatovska, Viktorija (2024) Influence of barley flour incorporation on the indicators of bread from a mixture of white wheat and rye flour. Bulgarian Journal of Agricultural Science, 30 (1). pp. 134-140. ISSN 1310-0351 (print) ; 2534-983X (online)
Full text not available from this repository.Abstract
Abstract: The impact of the addition of barley flour on indicator of wheat-rye bread was tested. The appropriate ratio of wheat and rye flour for control sample was determined. Proportion of 30/70% wheat/rye flour give high values of electrical conductivity and total-dissolved solids. Active acidity is neutral and oxidation potential is high. L (Lab) color component was found to be a good indicator to track color changes in flour, dough and bread from mixture of wheat, rye and barley flours. The active acidity slightly decrease for dough, compared to flour and bread. High positive values of oxidation-reduction potential was found in bread. The addition of up to 25% barley flour provide acceptable bread. These breads have improved nutritional values with acceptable texture and taste. Cooling time, mass losses are near the industrial produced white bread. In addition to improving the nutritional value of bread by adding barley flour, this bread also has potential for industrial production.
Keywords: white wheat flour; rye; barley; sensory analysis; color
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Prof. d-r. Viktorija Stamatovska |
| Date Deposited: | 05 Aug 2024 11:29 |
| Last Modified: | 05 Aug 2024 11:29 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10130 |
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