Rheological characteristics of bread dough enriched with some barley genotypesby beta-glucan content

Barley belongs to the genus Hordeumof the Poaceae family and is one of the oldest cereal crops grown in the world such as wheat. It contains approximately 65-68% starch, 8-17% protein, 3.6-9% β-glucan, 2-3% free lipid and 1.5-3% mineral in dry matter. β-glucan, which the most important soluble nutrient fibre component in barley and oat; has been determined that the effect of healing studies such as coroner heart disease treatment, blood and cholesterol level regulator and lipid metabolism. The majority of the barley produced in the world and in our country is used as animal feed and malt products. When the studies done in recent years are examined; it has been observed that barley can be used up to a certain extent in wheat bread formulations. The purpose of this study to investigate the rheological properties of the dough to be obtained by adding barley flours to wheat flour indifferent proportions. When the chemical and physicochemical properties of barley flours are examined; it was determined that the value of moisture values ranged from 11.21% to 12.83%, ash content 1.43-1.89% and protein value between 12.75-14.24. It was reported that β-glucan values of barley grain samples ranged between %4.22-5.7; β-glucan values of barley flours ranged between %1.88-3.08 and that β-glucan value of wheat flour was %0.21. The amount of water absorption in wheat flour used as a control sample was determined to be 64.35%. It has been observed that the amount of water absorption increases with the increasing amount of use of barley flour. According to extensograph analysis, wheat flour was found suitable for making bread, while it was observed that the addition of 10% and 20% barley varieties was appropriate. Keywords: Barley, dough rheology, β-glucan, barley bread