Abstract
We studied the processing of bread in which 20,40 or 60% of the wheat flour had been replaced by five kinds barley flour rich in fiber. Automatic bread bakers were used for baking. The addition of barley flour decreased the loaf volume of the bread and made the crumb color more orange when compared with the control bread. The crumb firmness increased with increasing amount of barley flour. It was concluded that the formula of 60% wheat flour,38% barley flour and 2% wheat gluten was the best for bread making when using barley flour as a fiber source. The result of a sensory evaluation by 18 to 21-year-old women show that the bread samples containing barley flour were acceptable in all the sensory attributes tested.
