Studies on The Utlization of Barley flour in Production of Bread

Bread is a main component in Egyptians table and source of protein and calories intake come from cereals mainly bread. Egypt is one of the top four wheat importers in the world and imported recently about 50% of its wheat needs. Many studies utilized other raw materials in the processing of Balady bread have been tried to overcome part of such problem. There are a growing and promising interest about using of barley in food products and functional foods because it is effective in improving cardiovascular disease risk factors and flattening the postprandial blood glucose. This research is a trial to produce a healthy Balady bread using whole naked barley flour. The trial benefits in reducing the wheat import by replacing a certain ratio of barley flour with wheat flour in Balady bread. Wheat and barley grains ware cleaned and milled to produce whole grain flour. Blends of whole wheat flour, partially substituted with whole barley flour by 10, 20, 30, 40 and 50% were used to produce Balady bread. Chemical composition of raw materials, rheological properties of dough, baking testes, chemical composition, organoleptic properties of bread and staling properties of resulted bread were studied. Results revealed that dietary fibers, beta glucan, iron, zinc and potassium content increased with increasing the replacement percent of barley flour up to 30% without a significant deterioration of the sensory properties of the produced Balady bread.