Abstract
Wheat flour is used in most of breads because of its nutrient components and high availability, but different problems are associated with this flour, such as allergies and loss of nutrient components due to milling and refining. In this study, five flours were used (20 %) in combination with wheat flour (80 %).to produce traditional Iranian Barbari bread. These included amaranth, barley, DDGS, rye and oat. Compositional measurements of moisture, fat, fiber, protein and ash content were taken. Physical tests were done to understand the changes in color, thickness, and texture. Results showed that the gluten content of each flour had a significant effect on the texture and thickness of the bread. Bread made with rye flour had the highest L* and that made with oat flour had the highest a*. As for b*, the highest was for the bread made with DDGS. It was also determined that bread made with 20 % DDGS and 80 % wheat flour had the highest fiber and moisture content, while that made with amaranth had the highest ash content, and that with rye had the highest fat. Adding different flours to wheat changed the physical and chemical attributes of final producst significantly.
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The authors would like to thank the USDA-ARS and the South Dakota Agricultural Experiment Station for funding for this project.
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Pourafshar, S., Rosentrater, K.A. & Krishnan, P.G. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). J Food Sci Technol 52, 5691–5699 (2015). https://doi.org/10.1007/s13197-014-1640-z
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DOI: https://doi.org/10.1007/s13197-014-1640-z