Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes

Figures & data

Table 1. Physiochemical composition of the wheat and barley grains

Physiochemical characteristics	Wheat Akbar-19	Barley variety Jau-17
Thousand kernel weight (g)	39.5 ± 0.08^b	52.5 ± 0.09^a
Test weight (Kg/hl)	71.2 ± 0.25^a	60.5 ± 0.12^b
Moisture content (%)	10.8 ± 0.03^b	14.2 ± 0.05^a
Crude protein content (%)	10.8 ± 0.02^b	11.6 ± 0.05^a
Ash (%)	1.5 ± 0.01^b	2.1 ± 0.01^a
Lipids (%)	2.4 ± 0.01^a	1.4 ± 0.01
Starch (%)	50.3 ± 0.08^b	51.5 ± 0.04^a
Gluten (%)	24.5 ± 0.05^a	7.8 ± 0.04^b
Energy (Kcal/100 g)	318 ± 10.5^b	338 ± 9.5^a
β-glucan (%)	0.9 ± 0.01^b	4.8 ± 0.03^a

Different letters (a-b) within the row indicated the interaction of wheat and barley are significantly different (p ≤ 0.05). Results are expressed as the mean value ± standard deviation (n = 3)

Table 2. Physicochemical composition of flour blends

Treatments	Moisture (%)	Protein (%)	Gluten (%)	Fat (%)	CH2O (%)	Ash (%)	Energy (K Cal)	FN(Sec)	β-glucans, (%)
T0	11.2 ± 0.5^a	10.4 ± 0.5^a	24.0 ± 0.5^a	1.4 ± 0.01^a	73.9 ± 0.4^a	0.4 ± 0.01^c	325.0 ± 18.8^a	541.0 ± 4.1^a	0.92 ± 0.02^a
T1	11.8 ± 0.6^ab	10.9 ± 0.5^ab	24.0 ± 0.5^a	1.5 ± 0.01^b	72.4 ± 0.5^ab	1.5 ± 0.02^b	340.9 ± 13.7^ab	325.0 ± 1.5^b	1.04 ± 0.03^b
T2	12.5 ± 0.5^abc	11.8 ± 0.4^abc	23.0 ± 0.5^ab	1.6 ± 0.01^c	72.0 ± 0.5^abc	1.7 ± 0.02^ab	356.0 ± 16.6^abc	310.0 ± 2.6^c	1.40 ± 0.03^c
T3	13.4 ± 0.5^bc	12.55 ± 0.5^bc	22.0 ± 0.5^b	1.7 ± 0.01^d	71.7 ± 0.8^bc	1.89 ± 0.05^ab	373.0 ± 10.6^bc	280.0 ± 1.5^d	1.52 ± 0.02^d
T4	14.1 ± 0.5^c	13.2 ± 0.5^c	20.0 ± 0.5^c	1.7 ± 0.01^e	70.0 ± 0.7^c	2.45 ± 0.05^a	389.8 ± 16.5^c	250.0 ± 2.6^e	1.72 ± 0.02^e

Different letters (a-c) within the column indicated the interaction of different treatments are significantly different (p ≤ 0.05). Results are expressed as the mean value ± standard deviation (n = 3)

CH₂O: Carbohydrates, FN: Falling Number value, K Cal: Kilo Calorie.

Figure 1. Effect of sprouted barley flour addition on the water absorption capacity of wheat-barley blends.

Figure 2. Effect of sprouted barley flour addition on the dough development time of wheat-barley blends.

Figure 3. Effect of sprouted barley flour addition on the dough stability time of wheat-barley blends.

Table 3. Proximate composition of baked products

Variable	Bread					Biscuit					Cake
	T0	T1	T2	T3	T4	T0	T1	T2	T3	T4	T0	T1	T2	T3	T4
Moisture (%)	33.5 ± 0.03^a	33.5 ± 0.05^b	33.5 ± 0.08^c	33.9 ± 0.09^d	34.45 ± 0.06^e	2.9 ± 0.02^a	3.3 ± 0.05^ab	3.4 ± 0.01^bc	3.5 ± 0.06^c	3.6 ± 0.01^d	10.9 ± 0.03^a	10.9 ± 0.02^b	11.2 ± 0.03^b	11.3 ± 0.06^c	11.4 ± 0.01^c
Protein (%)	10.1 ± 0.12^a	11.1 ± 0.12^ab	11.6 ± 0.02^ab	11.6 ± 0.10^bc	11.8 ± 0.12^c	9.8 ± 0.06^a	9.9 ± 0.03^ab	10.2 ± 0.12^b	10.4 ± 0.02^c	10.5 ± 0.06^c	10.1 ± 0.12^a	10.2 ± 0.03^b	10.5 ± 0.02^bc	10.7 ± 0.02 ^cd	11.2 ± 0.17^d
Fat (%)	2.2 ± 0.06^a	1.3 ± 0.02^a	1.5 ± 0.03^b	1.6 ± 0.03^b	1.7 ± 0.02^c	13.2 ± 0.06^a	13.4 ± 0.03^b	13.5 ± 0.03^c	13.7 ± 0.02^d	13.9 ± 0.06^e	15.9 ± 0.17^a	16.4 ± 0.03^b	16.8 ± 0.02^c	17.3 ± 0.01^d	17.7 ± 0.12^e
CH2O (%)	72.5 ± 0.04^a	72.5 ± 0.07^b	71.8 ± 0.02^c	71.0 ± 0.15^d	70.4 ± 0.02^e	72.5 ± 0.06^a	71.9 ± 0.03^b	71.2 ± 0.06^c	70.6 ± 0.01^d	69.8 ± 0.03^e	60.5 ± 0.17^a	59.1 ± 0.03^b	58.5 ± 0.23^c	57.9 ± 0.01^d	57.6 ± 0.03^d
Ash (%)	0.6 ± 0.02^a	1.1 ± 0.01^b	1.8 ± 0.04^c	2.0 ± 0.03^d	2.3 ± 0.03^e	0.4 ± 0.03^a	0.9 ± 0.03^b	1.5 ± 0.06^c	1.7 ± 0.06^d	1.9 ± 0.03^e	0.5 ± 0.02^a	0.9 ± 0.01^b	1.4 ± 0.02^c	1.6 ± 0.02^d	1.8 ± 0.03^e
Energy (K Cal)	355.±1.54^a	356.3 ± 0.3^a	354.6 ± 1.27^ab	356.0 ± 0.67^bc	356.6 ± 0.63^c	445.3 ± 0.06^a	445.6 ± 0.06^b	446.0 ± 0.01^c	447.0 ± 0.12^c	447.8 ± 0.01^c	425.4 ± 0.02^a	427.3 ± 0.02^b	429.4 ± 0.02^c	430.8 ± 0.02^d	432.5 ± 0.02^e
β-glucas(%)	0.3 ± 0.02^a	0.5 ± 0.01^b	0.9 ± 0.01^c	1.3 ± 0.02^d	1.6 ± 0.02^e	0.2 ± 0.03^a	0.4 ± 0.02^b	0.8 ± 0.02^c	1.3 ± 0.02^d	1.6 ± 0.01^e	0.2 ± 0.02^a	0.5 ± 0.01^b	0.9 ± 0.02^c	1.4 ± 0.02^d	1.6 ± 0.02^e

Different letters (a-c) within the row indicated the interaction of different treatments are significantly different (p ≤ 0.05). Results are expressed as the mean value ± standard deviation (n = 3)

CH₂O: Carbohydrates, FN: Falling Number value, B. glucan: Beta glucan, K Cal: Kilo calorie

Table 4. Sensory evaluation of baked products

Variable	Bread					Biscuit					Cake
	T0	T1	T2	T3	T4	T0	T1	T2	T3	T4	T0	T1	T2	T3	T4
Crust color	8.6 ± 0.06^a	6.4 ± 0.06^b	6.3 ± 0.06^b	6.0 ± 0.06^c	5.8 ± 0.06^d	8.4 ± 0.06^a	8.4 ± 0.06^b	7.7 ± 0.06^c	6.5 ± 0.06^d	5.3 ± 0.06^e	8.0 ± 0.06^a	8.0 ± 0.06^a	8.0 ± 0.06^a	7.0 ± 0.06^b	6.0 ± 0.06^c
Crumb color	8.5 ± 0.03^a	6.6 ± 0.06^b	6.0 ± 0.03^c	5.9 ± 0.06^c	4.8 ± 0.06^d	8.2 ± 0.06^a	8.1 ± 0.06^a	7.8 ± 0.06^b	6.6 ± 0.06^c	5.2 ± 0.06^d	8.3 ± 0.06^a	8.3 ± 0.06^a	7.9 ± 0.06^b	6.5 ± 0.06^c	5.1 ± 0.06^d
Texture	8.4 ± 0.06^a	6.6 ± 0.06^b	6.1 ± 0.06^c	5.9 ± 0.06^d	4.9 ± 0.06^e	8.3 ± 0.06^a	8.2 ± 0.06^a	7.9 ± 0.06^b	6.5 ± 0.06^c	5.1 ± 0.06^d	8.4 ± 0.06^a	8.0 ± 0.06^b	7.7 ± 0.06^c	6.5 ± 0.06^d	5.3 ± 0.06^e
Taste	8.5 ± 0.03^a	7.0 ± 0.03^b	6.7 ± 0.03^c	5.7 ± 0.06^d	4.9 ± 0.06^e	8.3 ± 0.06^a	8.1 ± 0.06^b	8.0 ± 0.06^b	6.9 ± 0.06^c	5.5 ± 0.06^d	8.2 ± 0.06^a	8.1 ± 0.06^a	7.9 ± 0.06^b	6.7 ± 0.06^c	5.6 ± 0.06^d
Aroma/ Odor	8.4 ± 0.06^a	6.5 ± 0.00^b	6.4 ± 0.06^b	6.1 ± 0.06^c	5.9 ± 0.06^d	8.5 ± 0.06^a	8.2 ± 0.06^a	7.6 ± 0.06^b	6.4 ± 0.06^c	5.3 ± 0.06^d	8.3 ± 0.06^a	8.1 ± 0.06^b	7.5 ± 0.06^c	6.9 ± 0.06^d	5.5 ± 0.06^e
OA	8.4 ± 0.06^a	6.7 ± 0.03^b	6.2 ± 0.06^c	5.8 ± 0.03^d	5.1 ± 0.03^e	8.4 ± 0.06^a	8.2 ± 0.06^b	7.6 ± 0.06^c	6.4 ± 0.06^d	5.3 ± 0.06^e	8.4 ± 0.05^a	8.2 ± 0.06^a	8.0 ± 0.06^b	7.0 ± 0.06^c	5.4 ± 0.06^d
Pore structure	8.2 ± 0.06^a	6.4 ± 0.06^b	6.3 ± 0.06^b	6.0 ± 0.06^c	5.8 ± 0.06^d
Loaf volume	8.5 ± 0.03^a	7.0 ± 0.03^b	6.7 ± 0.03^c	5.7 ± 0.06^d	4.9 ± 0.06^e

OA (Over all acceptability)

Different letters (a-e) within the row indicated the interaction of different treatments are significantly different (p ≤ 0.05). Results are expressed as the mean value ± standard deviation (n = 3)