Study of the storage properties of the hearth bread produced from whole wheat and barley flour

Abstract EN

This study included conducting chemical tests for flour, flour strength tests, and the staling tests of gluten for the studied Hearth bread types during storing period of 2 , 24 , 48 , 72 hour.

The results showed that the percentage of moisture, ash, fat, protein, carbohydrates, fiber, pigments, pH and total Phenolic compound in whole wheat flour were (10.00 % , 1.60 % , 1.80 % , 12.50 % , 74.10 % , 1.50 % , 4.389 ppm , 6.30 , 0.38 mg/g) respectively, while for barley flour were (9.00 % , 2.20 % , 4.30 % , 11.30 % , 73.20 % , 2.40 % , 5.712 ppm , 5.60 and 0.55 mg/g) respectively.

The results revealed a higher proportion of mineral elements in wheat flour compared with barley flour, also showed that the percentage of wet and dry gluten in whole wheat flour were 37.1 % and 15.2 % respectively, and it were decreased with the increase in the percentage of substitution with barley flour (10 , 20 , 30 , 40 , 50) %.

The results of the sediment volume test showed that the percentage was limited in between 23.3 - 30.6 cm3.

The method used to estimate pH was used in the staling test, results showed no significant differences between the types of Hearth bread treatments during staling, and the results of Penetration were ranged 34.0 - 37.5 mm.

The results of Alkaline water retention capacity showed no significant differences between the types of studied treatments, which were between 138.566 - 164.012 %.