QUALITY OF SOME BAKERY PRODUCTS MADE FROM WHEAT-BARLEY AND OAT FLOUR BLENDS

Abstract

Bakery products such as bread and biscuit are an important staple food consumed all over the world: wheat (Triticium aestivum) flour of both hard and soft wheat classes has been the major ingredient of bread and other bakery products for many years. Therefore, the aim of the current study was to produce some bakery products by using barley or oat flour. Barley or oat flour was used as a replacement for wheat flour by 10, 15 and 20% levels and evaluate their effect on chemical composition, nutritional value, rheological, baking properties and biological evaluation, as well as, the acceptability of the produced pan bread and biscuit. The obtained results could be summarized in the following points. 5.1. Proximate chemical composition The proximate chemical composition of both wheat flour (72% extraction), barley and oat flour (85% and 82% extraction) used in current study were determined strong wheat flour (72% ext.) contained moisture 12.40, crude protein 12.26, lipids 1.21, crude fiber 0.51, ash 0.49 and NEF 85.53%, respectively. On the other hand, barley and oat flour contained moisture 12.88 and 13.22; crude protein 13.63 and 15.97; lipids 2.77 and 6.05; crude fiber 4.53 and 4.98; ash 2.40 and 4.16; NEF 76.67