Mixed Bread from Wheat and Barley Grain - a Possibility for Consumption

摘要

It has been experimentally proven that two-rowed barley (ssp. distichum L.) can be successfully used in the technological process for production of new bread with very good bread making qualities only in variety mixtures with strong wheat (varietiesSlavyanka, Pobeda, etc.). The most suitable grain ratio in a mixture of the two crops is: barley-50%: wheat -50 %. The B-Glucan rich barley participates in this mixture with an optimal volume, thus allowing producing bread with bread loaf 550 ml, very good quality of crumb, 0.46 form resistance, and sedimentation value 50 ml and valorimeric value 50 conditional units, averaged for two years. According to the accepted quality scale, this bread belongs to the group of medium wheat and may have productionvalue.