Open Access
The Effects of C ephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour
Author(s) -
Boz Hüseyİn
Publication year - 2015
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12155
Subject(s) - food science , chewiness , chemistry , barley flour , wheat flour , absorption of water , rheology , botany , biology , materials science , composite material
Abstract The aim of this study was to analyze the influence of substituting refined wheat flour ( WF ) by whole barley flour ( WBF ; 20, 40 and 60%) and defatted C ephalaria syriaca flour ( DCSF ; 0, 0.5, 1.0 and 1.5%) on dough rheological and bread textural properties. Minimum dough height ( H min ) and gas retention increased with an increased level of DCSF , while the addition of WBF decreased the maximum dough height and gas retention of dough. The addition of WBF increased the water absorption and decreased the dough development time and stability. The presence of DCSF increased the specific volume, crumb cohesiveness and decreased firmness, springiness and chewiness of bread. According to the obtained results, DCSF can be used to improve the dough rheology and bread properties in the production of bakery products containing WBF . Practical Applications This research illustrated the effects of fatted C ephalaria syriaca flour ( DCSF ) on dough and bread containing different levels of barley flour. As expected, the addition of WBF affected the quality of bread negatively. On the contrary, the addition of DCSF in three different levels of WBF affected both the rheological properties of dough and the textural properties of bread in a positive way. However, this positive effect of DCSF decreased when the level of WBF increased.