Impact of Wheat-Barley Blending on Rheological, Textural and SensoryAttributes of Leavened Bread

摘要

The aim of the study was to develop a healthy alternative to wheat-leavened bread by using wheat-barley blended flour. The leavened breads were prepared by blending wheat and barley flour at different levels and varying the MSG concentration. A significant increase was observed in the extensibility of the dough with increase with increasing MSG concentration before fermentation while after fermentation it showed a significant decreasing effect. The highest value of color, taste and appearance was observed for T2M1. Results for the flavor of the breads revealed that the highest flavor score was observed for T2M2. The results showed that the overall acceptability score decreased with increasing barley flour and MSG level.