Abdel-Gawad, A., Youssef, M., Abou-Elhawa, S., Abdel-Rahman, A. (2018). Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.. Journal of Food and Dairy Sciences, 03(3), 77-90. doi: 10.21608/jfds.2018.77757
A. S. Abdel-Gawad; M. K. E. Youssef; S. H. Abou-Elhawa; Asmaa M. Abdel-Rahman. "Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.". Journal of Food and Dairy Sciences, 03, 3, 2018, 77-90. doi: 10.21608/jfds.2018.77757
Abdel-Gawad, A., Youssef, M., Abou-Elhawa, S., Abdel-Rahman, A. (2018). 'Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.', Journal of Food and Dairy Sciences, 03(3), pp. 77-90. doi: 10.21608/jfds.2018.77757
Abdel-Gawad, A., Youssef, M., Abou-Elhawa, S., Abdel-Rahman, A. Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.. Journal of Food and Dairy Sciences, 2018; 03(3): 77-90. doi: 10.21608/jfds.2018.77757
Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.
Department of Food Science and Technology; Faculty of Agriculture; Assiut University
Abstract
The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The results indicated that the specific volume of breads baked from barley flours and wheat-barley composite flours were enhanced with increasing conditioning moisture of barley grains prior to milling; therefore baking loss values decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads.
View on SCiNiTO
Top