THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD
Mobarak,, A., EI.Shaziy, A. (2005). THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD. EKB Journal Management System, 30(2), 957-965. doi: 10.21608/jfds.2005.237134
A. El. Mobarak,; A. S.I. EI.Shaziy. "THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD". EKB Journal Management System, 30, 2, 2005, 957-965. doi: 10.21608/jfds.2005.237134
Mobarak,, A., EI.Shaziy, A. (2005). 'THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD', EKB Journal Management System, 30(2), pp. 957-965. doi: 10.21608/jfds.2005.237134
Mobarak,, A., EI.Shaziy, A. THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD. EKB Journal Management System, 2005; 30(2): 957-965. doi: 10.21608/jfds.2005.237134

THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD

Journal of Food and Dairy Sciences
Article 2, Volume 30, Issue 2, February 2005, Page 957-965  XML PDF (102.28 K)
Document Type: Original Article
DOI: 10.21608/jfds.2005.237134
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Authors
A. El. Mobarak,; A. S.I. EI.Shaziy
Food Technology Resarch institute. ARC, Giza, Egypt
Abstract
In this work the bread produced from wheat, barley flours and wheat/barley
flour blends were evaluated from nutritional, therapeutic, technological and
organoleptical stand points. Results revealed that, the addition of 50% barley flour;
normal and gelatinized (40% and 10% respectiveiy) to wheat flour 82% extraction
gare: 1) Bread of high nutritive value (Protein, corbohydrates and total caloric values
of 4%, 80% and 390.7 cal. ¡ 100 gm. Respectively). 2) Bread of high theropeutic
functionality (15.5% dietary bers and 5.8% B- glucan), compared with wheat bread.
3) Produced bread which has high techological and organoleptical properties.
Therefore we advice to use this bread in therapy of diebitics and deseases of blood
artery clots due to high cholesterol arid triglycerides in human serum blood.
In this work the bread produced from wheat, barley flours and wheat/barley
flour blends were evaluated from nutritional, therapeutic, technological and
organoleptical stand points. Results revealed that, the addition of 50% barley flour;
normal and gelatinized (40% and 10% respectiveiy) to wheat flour 82% extraction
gare: 1) Bread of high nutritive value (Protein, corbohydrates and total caloric values
of 4%, 80% and 390.7 cal. ¡ 100 gm. Respectively). 2) Bread of high theropeutic
functionality (15.5% dietary bers and 5.8% B- glucan), compared with wheat bread.
3) Produced bread which has high techological and organoleptical properties.
Therefore we advice to use this bread in therapy of diebitics and deseases of blood
artery clots due to high cholesterol arid triglycerides in human serum blood.
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