EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
Abou - Raya, M., Rabiae, M., El - Shazly, A., El – Fadaly, E. (2014). EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH. EKB Journal Management System, 5(8), 641-652. doi: 10.21608/jfds.2014.53085
M. A. Abou - Raya; M. M. Rabiae; A. S. El - Shazly; E. S. El – Fadaly. "EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH". EKB Journal Management System, 5, 8, 2014, 641-652. doi: 10.21608/jfds.2014.53085
Abou - Raya, M., Rabiae, M., El - Shazly, A., El – Fadaly, E. (2014). 'EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH', EKB Journal Management System, 5(8), pp. 641-652. doi: 10.21608/jfds.2014.53085
Abou - Raya, M., Rabiae, M., El - Shazly, A., El – Fadaly, E. EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH. EKB Journal Management System, 2014; 5(8): 641-652. doi: 10.21608/jfds.2014.53085

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

Journal of Food and Dairy Sciences
Article 10, Volume 5, Issue 8, August 2014, Page 641-652  XML PDF (490.93 K)
Document Type: Original Article
DOI: 10.21608/jfds.2014.53085
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Authors
M. A. Abou - Raya1; M. M. Rabiae1; A. S. El - Shazly2; E. S. El – Fadaly2
1Food Industries Dept., Fac. of Agric., EL-Mansuora Univ.
2Food Tech. Rec. Institute, Agric. Res. Center, Giza- Egypt.
Abstract
The research aims to study effect of adding barley flour by 10, 15, 20%, oat flour 10,15,20% and the two together by 10 +10, 15 +15, and 20 +20% on the rheological characteristics of the dough showed:
First: The results obtained from farinograph adding that as a result of barley at different rates led to increasing the rate of absorption and duration of kneading dough and consistently for maximum strength and the weakness of dough. Also, adding oats, at different rates led to the low rate of absorption, while the access time and the stability of the dough and the dough weakness. In the case of mixing the two together, the results obtained through farinograph led added both of barley and oat together in different proportions led to the low rate of water absorption, while the arrival time, dough development, the dough stability and dough weakness were determined.
Second: the results obtained from extensograph as a result of adding barley at different rates led to a decline in rubber dough and flatten the resistance and the relative number and energy resulting dough. While oats at different rates led to a decline in rubber dough and figure the relative energy and the resulting dough while increasing resistance to flatten. And also in the case of mixing barley and oats together in different proportions led to a decline in rubber dough
                Find a summary of the results obtained through can say that the best ratio in addition to barley was 15% and for oats was 10% in the case of mixing barley and oats were best ratio of 15% as well.
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