STUDIES ON THE EFFECT DIFFERENT TREATMENTS ON WHEAT FLOUR AND ITS EFFECT ON BISCUITS QUALITY

Abstract

The aim of this investigation was designed to study the effect of using different levels of naked barley (20, 30 and 40%) with different extraction rats (60, 80 and 100%) and I or addition 5% defatted soy flour on the quality for biscuits production. The obtained data could be summarized as follows: !-Chemical composition: Production of biscuits using different levels of naked barley proportionally were the increased protein, fat, crude fiber and ash with concomitant decrease in total carbohydrates. 2-Dough rheological properties: The wheat­ barley dough containing (20, 30 and 40%) barley showed in increase water absorption, mixing time and development time as compared to control.3- Organoleptic properties: The maximum overall acceptability (95%) was scored for the biscuits 100%barley (60%ext.) compared to (95%) for 100% wheat flour (72%ext.) 4-Changes during storage of biscuits: The moisture content and peroxide values of extracted lipids remarkably increased by diminshing rates till reached its maximum at 6 month of storage. 5-Sensory evaluations: No appreciable difference in taste and flavor scores during storage period. 6- Biological evaluation: The addition of barley flour to wheat flour or feeding whole meal barley alone . was the best in lowering serum cholesterol, total lipids, triglycerides, uric acid and blood urea. Key. words: Barley flour, defatted soy bean flour, wheat flour, biscuits.