Utilization of Germinated Naked Barley Flour in the producing of Balady Bread | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 16, Issue 1, January 2025, Page 1-6 PDF (391.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2025.340282.1180 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nagwa A. Abd Rahman1; Rania E. El-Gammal1; Eman I. Saafan1; G. S. El-Hadidy  2
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| 1Food Industries Department, Faculty of Agriculture, Mansoura University | ||||
| 2Bread and Pastry Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| The objective of this research was to investigate how incorporating germinated naked barley flour (GNBF) into wheat flour with an 82% extraction rate affects the chemical, physical, and rheological characteristics of balady bread. The study examined various GNBF substitution levels, including 5, 10, 15, and 20 percent, to assess their impact on the bread's properties.Obtained results indicated that the nutritional value of balady bread samples which contained germinated naked barley flour was increased in terms of protein, fiber and ash content were 14.90, 10.50 and 6.60, respectively. The amount of carbohydrates were decreased However, Results of Amino Acids Analyzer showed that the amount of essential and non-essential amino acids were increased in prepared balady bread samples contained germinated naked barley flour in compared with those of bread samples constituted with 100% wheat flour. Therefore, this study also, recommended that the availability of additional germinated naked barley flour at different ratios in the processing of balady bread which led to improvement of its nutritional quality and sensory properties for prepared bread samples. | ||||
| Keywords | ||||
| barley; Bread; amino acids | ||||
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