Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes

Sprouted barley flour was used at the ratio of 0, 5, 10 and 20% in the wheat flour and effect of incorporation on the quality of bread, biscuits and cakes was evaluated. The chemical analysis of barley-wheat flour blends exposed that protein, fat, energy and beta-glucan significantly increased with the addition of sprouted barley flour at different levels. Flour blends rheology regarding water absorption, dough development and dough stability improved with the addition of sprouted barley flour. Physicochemical composition of baked products revealed significantly the improvement in nutritional profile especially beta-glucan while carbohydrates decreased with the addition of barley into the blend. Sensory evaluation revealed that as the sprouted barley flour increased to 15%, biscuits, cakes and bread showed product acceptability while 20% level revealed significant decline in sensory acceptability. In conclusion, optimum level of sprouted barley flour improved rheology of blend as well as nutritional and sensorial properties of the baked products.

Automated summary

Incorporation of sprouted barley flour at an optimum level improves the rheology of the flour blend as well as the nutritional and sensory properties of baked products.