Effect of barley and oat flours on sensory and biological properties of loaf bread

الملخص

The bread is an important staple food consumed all over the world, wheat (Triticium aestivum) Strong flour of (72% extraction) was replaced by 10, 15 and 20% barley or oat flour. The results indicated that barley or oat flour had a higher contents of chemical composition than that in wheat flour, lead to decrease wet gluten and gluten index with increasing the replacement level with barley or oat flour. Falling number values of all blends were decreased with increasing oat flour, but increased at levels of 10 and15% barley flour. Barley or oat flour recorded higher vitamins content thiamin, riboflavin and tocopherol .Minerals contained higher in barley and oat flour than wheat flour by sodium, potassium, Iron and phosphorus, zinc, manganese, calcium and magnesium. The results revealed that total dietary fiber were higher in barley and oat flour in composition than that in wheat flour . Barley was contained the highest amount of B-glucan and followed Oat flour than wheat flour (8.65,5.67,0.34). From the results, it could be observed that, total phenolic contents and antioxidant were the higher in barley and oat flour, while decrease in wheat flour . From results showed a real significant differences than the other sensory parameters. On the other hand, there were no significant differences between control pan bread these containing10and15% barley flour , results indicated that there were no significant differences observed for crust color, symmetry of form and texture between control pan bread sample these containing 10% level of barley flour . Generally, it could be concluded that, pan bread produced by using 10 and 15% barley flour or 10% oat flour gave bread loaves with sensory acceptable. Biological experiment was conducted to study the effect of pan bread made form barley or oat flour on 35 male rats with height of cholesterol in the blood. At the end of the experiments, rats with high in cholesterol can feeding with pan bread made from barley and oats to reduce both of cholesterol and blood sugar, because it was high contained of fiber, -glucan, some minerals, vitamins and natural antioxidants.