Effect of guar gum and ascorbic acid on rheological and baking properties of composite bread (wheat -barley)

Bread is a staple food in both developed and developing countries and wheat flour has been the major ingredient of bread for many years. Several developing countries have encouraged the initiation of programs to evaluate the feasibility of alternative locally available flours as a substitute for wheat flour. Barley has good nutrition quality. This grain contains fiber, important vitamins and minerals and like all plants products, cholesterol-free. Barley has the potential to be used in composite bread. However, when barley flour is included in composite flour it gives a drier, grittier and a faster firming crumb. The starting point of this work was to produce bread with reasonable acceptable quality with the best percent of barley flour. The specific objectives of this work were: evaluate the possibilities of using different rate of barley flour and determine the effects of guar gum and ascorbic acid to improve the bread –making properties of barley flour. Results showed that up to 25% wheat replacement with barley flour and adding 1% guar gum and 200 ppm ascorbic acid produced acceptable bread.

کلیدواژه ها:

Barley ، Guar ، Composite bread ، Quantities properties