Effects of Supplementation with Barley Flour on Bread Quality
Journal: International Journal of Science and Research (IJSR) (Vol.4, No. 4)Publication Date: 2015-04-05
Authors : Nirmala; Yamuna Devi Puraikalan;
Page : 872-873
Keywords : glucan; Bread;
Abstract
The present study was conducted to formulated bread using barley flour. Barley rich a source of -glucans the diet contained 3 or 6 g -glucans from barley than when it contained no -glucans. Bread prepared without the incorporation of barley was kept as control. The nutrient composition, sensory evaluation and shelf life of the products were determined.
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