The Effect of Substitution of Wheat Flour in Different Proportions of Barley Flour in the Rheological Properties of Dough and Breads Sensual Properties

The objectives of this study was to investigate the physico-chemical and sensory properties of bread supplemented with seven different levels (control, 10 %, 20 %, 30 %, 40 %, 50 % and 60 %) of barley flour. And the other objective was to show the fake of backers about spongy barley bread that is available in Iraqi local market as healthier bread. The physical (weight, loaf volume and specific volume) and chemical (moisture, protein, ash, gluten, fat and fatty acids) analysis were determined in different flour. The bread making was led according to the French test NFV03-716. Sensory evaluation of dough, bread, crumb and volume were conducted on the control, real barley bread and supplemented bread. It was found that increasing the level of supplementation from 10 % to 60 % barley flour significantly (pless than0.05) increased percent water absorption, development time and stability time of the dough, and significantly decreased degree of the softening (pless than0.05). Loaf volume and specific volume of supplemented bread were significantly different (pless than0.05) compared with control and barley bread treatment. Sensory evaluation shows that bread with 10-40 % barley flour was rated the most acceptable and was not significantly different in terms of acceptability compared to the control and real barley flour. Also, it was found that barley bread in Iraqi local market was fake barley bread and sold as barley bread.