Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread
Rekhashree Devi,
Awanish Singh,
Ditimoni Dutta
et al.
Abstract:In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 ± 0.03%, 0.08 ± 0.02%, 94.30 ± 0.02%, 0.12 ± 0.03%,… Show more
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