Effect of Barley Flour on Quality of Balady Bread

Balady bread was prepared from barley flour (Rum and ACSAD 176 flour) with local wheat flour (Unified and Zero flour). Chemical, physical, and sensory analysis of the bread was performed. The results showed that there were variations in physical and chemical properties, between different barley varieties, barley flour, and the bread. This study showed that barley flour can be mixed with wheat flour to provide Balady bread that is acceptable to the consumer by 15 and 30%. Additional portions of barley flour resulted in harder bread, darker color, non uniform-shaped loaf, and unacceptable quality for the consumer. The results also showed a better quality of unified wheat flour compared to Zero wheat flour, which was mixed with barley flours; Rum and ACSAD 176 produced a better overall bread quality that was acceptable to the consumers.

Keywords:

• Balady bread
• Rum flour
• ACSAD 176 flour
• Unified flour
• Zero flour

INTRODUCTION

Bread is considered the main food source in Jordan. It provides the majority of energy and protein requirements. Annual consumption of wheat in Jordan was estimated to be 170 kg/person. Local production of wheat is not enough to meet the consumption level, in addition, wheat yield of 1400 kg/ha is considered lower than world average.[1] Durum wheat (Triticum durum Desf.) is considered most important since it is used to produce most bread types, in addition to Balady bread. The type of wheat and the quality of the bread are the most important factors that determine the suitability of wheat varieties in the baking industry in Jordan and the Middle East. Several varieties of wheat are grown in Jordan, especially local varieties.

The major problem, however, tends to be the crop yield of these varieties. Many countries have already started replacing these local varieties with improved wheat varieties to increase crop yield without giving enough attention to the bread quality. In Jordan, for instance, the variety Amra was used to replace the variety Hourani-27. Studies have shown that the utilization of wheat is determined by its physical and chemical properties.[2] Many studies have shown that the variation in quality parameters of wheat used in bread making is of genetic origin.[3–6] Barley, on the other hand, is grown in less fertile and poor lands and is usually used as a livestock feed.

Therefore, efforts are made to encounter the need to produce larger amounts of bread for the increasing population, reduce the high deficit in wheat crops, and therefore reduce imports. This article explores the possibility of mixing two types of barley flour (Rum and ACSAD 176) with two commonly used types of wheat flours in Jordan (Zero and Unified flour), and to study the chemical, physical, and sensory properties of the resulting bread.

MATERIALS AND METHODS

Samples

Barley: barley grains of the two varieties (Rum and ACSAD 176) were collected from the Agricultural Station in Ramtha. The grains were ground in a local mill, and the resulting flour was sieved to remove brans. Wheat flour: the wheat flours (Zero and Unified flour) were provided by Government Mill Company (Joidah-Jordan).

Flour Mixture and Bread Preparation

Wheat and barley flour mixtures were prepared according to Pomeranz,[7] as shown in Table 1. The dough was left to ferment then moved to a local bakery (Allewa bakery, Husen City) where dough loaves were manually rolled into 1 cm thick loaves, then baked at 415˚C for 75 sec. The loaves were then cooled for 1 hr after which, loaf weight, loaf volume, loaf thickness, thickness of lower and upper layers of loaf, and loaf color were recorded. The results were obtained for 3 replicates; averages were recorded.[8]

Table 1 Mixes of two barley flour varieties (Rum and ACSAD 176) with two wheat flour (Unified and Zero) were used in preparing Balady bread

Zero or Unified Wheat flour (g)	Rum or ACSAD 176 Barley flour (g)	Wet yeast (g)	Ascorbic acid (mg)	NaCl (g)	Water (ml)
200	zero	3.6	15	3.6	150
170	30	3.6	15	3.6	150
150	50	3.6	15	3.6	150
120	80	3.6	15	3.6	150
90	110	3.6	15	3.6	150
60	140	3.6	15	3.6	150
30	170	3.6	15	3.6	150
Zero	200	3.6	15	3.6	150

Trained Sensory Evaluation

An eight-member trained descriptive panel was trained according to the spectrum methodology. The Spectrum method involves scoring perceived intensities with reference to pre-learned scales using standard attribute names with their standards that define a scale of intensity.[9] Each treatment was evaluated for loaf upper-face color, loaf lower-face color, loaf color consistency, loaf shape uniformity, flavor, aroma, loaf chewiness, loaf water absorption, loaf peripheries, and general acceptability in duplicates. Panelists attended an orientation session, where the panelists were able to narrow down the list of references for each descriptor. The panelists used the orientation session to improve their reproducibility and accuracy. A ten and fifteen-point intensity scale, anchored by references as defined by Spectrum methodology, was used in assigning values to the various descriptors.

Chemical Analysis

One-half kg of each barley grain variety was ground. Part of this flour was placed in plastic bags, and the other part was sieved to remove brans. Chemical analysis of moisture, protein, fat, fiber, and ash were determined. Similar analysis was performed on wheat flour, and bread loaves according to AACC.[10] The results were calculated for three replicates on dry basis.

Physical Parameters

Physical characteristics were recorded in triplicates, according to Williams,[8] this included the weight and volume of 100 seeds, the weight of hectoliter, and the flour yield.

Statistical Analysis

Data was analyzed using the general linear model (GLM) procedure with SAS Version 8.2 software package (SAS 2002 Institute Inc., Cary, NC, USA). Multiple t tests were used to separate means at 0.05 significance level for each test.

RESULTS AND DISCUSSION

Table 1 show mixes of Balady bread from Zero and Unified flour and the amount of yeast added according to the Jordanian standards, as well as the amounts of ascorbic acid, water, and salt according to Pomeranz.[9] Physical properties of the two barley varieties (Rum, and ACSAD 176) are shown in Table 2. The results showed that the Rum variety had higher weight per 100 grains (41.9 g) compared to ACSAD 176 (37.5 g). Other properties including weight of the hectoliter and flour yield were higher for the Rum variety as well. Table 2 shows also that ACSAD 176 barley had higher bran and residues at 61.5 %, compared with 48.9 % for the Rum variety. The differences could be due to genetic and environmental reasons.

Table 2 Some properties of two barley varieties

Barley variety	Weight of 100 grains (g)	Volume of 100 grains (cm^3)	Weight of hectoliter (g)	Flour (%)	Bran (%)
Rum	41.9	3.2	611.5	51.1	48.9
ACSAD 176	37.5	3.4	486.6	38.9	61.5

Chemical analysis data of wheat flours as well as the barley flour varieties, before and after sieving are shown in Table 3. The highest protein content was found in the sieved-Rum flour—this might be due to the fact that some of the protein was lost with bran in ACSAD 176 barley flour. The protein content ranged between 11.1% (Zero wheat flour) and 16.2% (sieved-Rum barley flour). Carbohydrates levels were high, in ACSAD 176 whole grains having 68.5%, and Zero flour having 86.4% carbohydrates. Fat levels were different among the studied samples and ranged from 1.6% (Zero flour) to 5% in ACSAD 176 grains. As for fiber, ACSAD 176 whole grains had the highest content (9.5%) due to high bran content. Ash content ranged from 0.5% (Zero flour) to 4.7% for sieved ACSAD 176 flour. The variation in chemical composition between the two varieties is likely due to genotype and environmental conditions.

Table 3 Chemical analysis of flour used to produce Balady bread ^a

Flour type	Protein (%)	Fat (%)	Fiber (%)	Ash (%)	Carbohydrates (%)
Zero	11.2	1.6	0.4	0.5	86.4
Unified	14.2	1.2	0.8	0.6	83.1
ACSAD 176 (whole grain)	14.8	5.0	9.5	2.1	68.6
Rum (whole grain)	11.6	4.3	6.5	2.5	75.1
ACSAD 176–sieved	13.0	4.4	5.1	4.7	72.8
Rum-sieved	16.2	3.7	4.0	3.0	73.1
^aAll values are calculated on dry weight basis.

Data on chemical analysis of Balady bread loaves made from ACSAD 176 and Rum barley flour with Zero wheat flour are presented in Table 4, while Table 5 shows data for the Balady bread made from ACSAD 176 and Rum barley-flour with Unified wheat flour. Protein content was slightly higher in loaves made from ACSAD 176 and Unified flours compared to those made from ACSAD 176 and Zero flour. This was due to the higher protein content in Unified flour (14.2%), compared to Zero flour (11.1%). It is noted also that protein content in loaf increased as ACSAD 176 flour content increased in the flour mixes. Similar trends were followed by fats, fibers, and ashes, while an opposite trend was noticed in carbohydrates as shown in Table 4 and 5. It can be noted also that protein content increased almost steadily, while carbohydrate content decreased steadily as more barley flour proportion was used in loaf mixes as shown in Table 4 and 5. This was due to the higher protein and lower carbohydrate contents in barley flour (Table 3). The variation in loaf chemical analysis was mainly due to the variation in the type and proportion of flour mixes used in loaf preparation.

Table 4 Chemical analysis of Balady bread made from ACSAD 176 and Rum barley flour with Zero wheat flour ^a

Barley flour (%)	Protein (%)	Fat (%)	Fiber (%)	Ash (%)	Carbohydrates (%)
ACSAD 176 flour
Zero	9.4^l ∗	0.6^j	0.13^n	2.8^k	87.1 ^a
30	10.8^h	1.3^j	2.5^h	6.2^b	79.2^i
45	9.6^l	1.0^h	1.9^j	6.3^b	81.2^g
60	10.6^i	1.4^g	2.8^g	5.2^e	80.0^h
75	10.4^j	2.5^e	4.2^e	5.5^d	77.4^k
85	11.7^f	2.8^c	5.7^b	6.1^c	73.7^m
100	14.7^c	4.5 ^a	6.8 ^a	6.6 ^a	67.4^p
Rum flour
Zero	10.3^j	0.8^f	0.2^o	2.8^k	87.1 ^a
15	9.9^k	1.9^f	0.7^m	2.4^l	85.1^d
30	11.3^g	0.6^j	1.2^k	2.9^k	82.2^e
45	10.8^h	1.1^h	2.2^i	3.2^j	82.7^f
60	13.3^e	0.9^i	3.1^f	3.7^i	78.9^j
75	16.7^d	1.3^g	3.8^f	3.7^i	74.3^l
85	17.1 ^a	2.7^b	4.4^d	4.1^g	71.7^o
100	16.5^b	2.6^d	5.3^c	3.9^h	71.1^n
LSD (P ≤ 0.05)	0.1	0.1	0.1	0.1	0.1
∗Averages in columns followed by same Latin letter are not significantly different at (P ≤ 0.05) according to least significance difference (LSD).
^aAll values are averages of three replicates and calculated on dry weight basis.

Table 5 Chemical analysis of Balady bread made from ACSAD 176 and Rum barley flour with Unified wheat flour ^a

Barley flour (%)	Protein (%)	Fat (%)	Fiber (%)	Ash (%)	Carbohydrates (%)
ACSAD 176 flour
Zero	10.5^k ∗	1.2^m	0.4^n	1.6^l	86.3^b
30	10.4^l	1.8^hi	1.5^j	2.9^h	83.8^d
45	10.3^l	2.0^f	1.3^l	3.6^e	82.8^f
60	10.3^i	2.6^e	2.4^g	4.0^d	80.7^h
75	11.1^h	2.7^c	4.2^d	5.1^c	76.9^l
85	11.2^g	3.0^b	4.8^c	5.1^b	75.9^m
100	14.7^b	4.5 ^a	6.8 ^a	6.6 ^a	67.4^o
Rum flour
Zero	10.5^k	1.2^m	0.4^n	1.6^l	86.3^c
15	11.0^j	2.1^kl	1.4^k	2.1^j	84.1 ^a
30	11.1^i	2.0^l	1.5^i	2.0^k	83.4^e
45	11.4^f	1.4^jk	2.3^h	1.4^m	83.5^m
60	12.3^e	1.8^i	2.4^g	2.9^h	80.6^j
75	12.7^d	2.8^gh	3.3^e	3.2^g	78.0^j
85	13.3^c	1.9^g	2.9^f	3.4^f	78.5^k
100	16.5 ^a	2.6^d	5.3^b	3.9^b	71.7^n
LSD (P ≤ 0.05)	0.1	0.1	0.1	0.1	0.1
∗Averages in columns followed by same Latin letter are not significantly different at (P ≤ 0.05) according to least significance difference (LSD).
^aAll values are averages of three replicates and calculated on dry weight basis.

The variation in chemical analysis was evident, with the highest protein content in bread made completely from barley flour. Other bread mixes showed a chemical analysis similar to that of locally used Balady bread. Acceptability of the bread loaf is generally affected by its appearance, while bread quality is mainly determined by wheat or barley flour properties used in bread making.[4] Bread made from wheat and barley flour mixes probably will have a medium quality. Due to high dependence of people on bread as an essential daily food, this requires choosing a mixture that provides an acceptable quality for the consumer, and at the same time, has a chemical composition that gives the most essential nutritional needs for the individual, including proteins, carbohydrates, and minerals.

Sensory analysis of the bread loaves made from wheat and barley flour mixes are shown in Tables 6 and 7. The bread loaves were evaluated based on ten properties that determine the acceptance of the bread by the consumer. Flavor and odor were given the highest points (15 points for each), while the other properties including loaf back color, homogeneity of color, uniformity of loaf, chewiness, absorption of water, and loaf peripheries were given 10 points each. Based on this scale, the degree of acceptance of the bread loaves by consumers was evaluated; the total points are shown in Table 6 and 7 for bread from mixing Zero, Unified, and ACSAD 176 flour, and from mixing Zero, Unified, and Rum flour, respectively. The score range 9–10 was considered a well-accepted bread, 9–8 accepted, 6–7 suspicious, and less than 6 was unacceptable. From the sensory evaluation results of the breads it is evident that bread mixes that contained 15%, 30%, and 45 % ACSAD 176 flour and Unified flour were the most accepted by the consumers. Whereas only bread made from mixtures of 15%, and 30 % ACSAD 176 and Zero flour were acceptable to the consumer. This indicates that ACSAD 176 barley flour produced better quality bread when mixed with Unified wheat flour as compared to Zero wheat flour. As barley flour increased beyond these levels, the consumer showed less attraction to the bread. The data showed also better consumer acceptance to the bread made with Unified flour compared to the Zero flour; this may be due to the better loaf quality made with the Unified flour, since protein content in Unified flour was higher than Zero flour, as shown in Table 3, which resulted in better loaf shape, color, flavor, and uniformity.

Table 6 Sensory analysis of Balady bread made from ACSAD 176, and Rum flour with Zero wheat flour ^a

Barley flour (%)	Loaf face color (10)	Loaf back color (10)	Homogeneity of color (10)	Loaf uniformity (10)	flavor (15)	odor (15)	chewiness (10)	Absorption of water (10)	Loaf peripheries (10)	Total (100)
ACSAD 176 flour
Zero	9.3^b ∗	9.5^b	9.1^c	9.8 ^a	13.4^c	13.3^c	9.4^c	7^def	9.3^c	90.3^b
30	9.1^c	9.3^c	9.3 ^a	9.3^d	13.2^e	12.0^f	9.3^cd	9^cd	8.0^e	88.5^d
45	9.0^c	9.1^d	9.0^c	9.6^b	13.3^d	11.8^g	8.8^e	6^efg	9.4^c	86.0^f
60	8.3^e	8.2^e	8.6^e	7.9^j	10.9^i	10.3^i	8.1^g	5^fg	7.3^f	74.6^i
75	6.8^h	7.6^f	8.3^fg	6.3^m	10.3^j	8.6^k	7.3^h	2^i	6.4^h	63.6^l
85	5.1^m	7.0^h	8.2^g	8.0^i	8.8^m	7.3^h	6.4^j	2^i	6.1^i	59.9^n
100	3.8^n	5.2^l	7.1^m	7.6^l	7.3^n	4.9^l	4.9^l	1^hi	5.1^j	49.9^o
Rum flour
Zero	9.4 ^a	8.3^m	8.3^f	9.2^e	13.0^g	14.0^b	9.6 ^a	8^bcd	9.9 ^a	89.7^c
15	8.6^d	6.6^kl	8.7^d	8.7^f	14.0 ^a	14.2 ^a	9.5^a ^b	7^def	9.8 ^a	87.1^e
30	7.8^f	7.1^l	8.1^h	8.7^f	13.7^b	13.1^d	9.5^b	9^a ^bc	9.6^b	79.5^g
45	7.4^g	7.7^jk	7.7^i	8.3^g	11.1^h	11.8^g	8.3^f	10 ^a	7.0^g	79.3^h
60	6.6^i	7.0^i	7.2^l	8.1^h	10.2^k	12.0^f	8.1^g	7^def	8.3^d	74.4^j
75	6.0^l	6.3^k	7.3^k	8.0^i	9.2^l	11.3^h	7.1^i	7^def	4.1^k	66.3^k
85	6.5^j	6.5^j	6.6^n	8.1^hi	7.0^o	10.1^i	6.2^k	7^cde	3.8^l	61.8^m
100	6.4^k	6.3^k	7.5^j	7.8^k	5.2^p	4.4^n	4.3^m	4^gh	3.9^l	49.8^o
LSD (P ≤ 0.05)	0.1	0.1	0.1	0.1	0.1	0.1	0.1	2.0	0.1	0.1
∗Averages in columns followed by same Latin letter are not significantly different at (P ≤ 0.05) according to least significance difference (LSD).
^aAll values are averages of three and calculated on dry weight basis.

Table 7 Sensory analysis of Balady bread made from ACSAD 176 and Rum flour with Unified wheat flour ^a

Barley flour (%)	Loaf face color (10)	Loaf back color (10)	Homogeneity ofcolor (10)	Loaf uniformity (10)	flavor (15)	odor (15)	chewiness (10)	Absorption of water (10)	Loaf peripheries (10)	Total (100)
ACSAD 176 flour
Zero	9.2 ^a ^b ∗	9.2 ^a	9.3^b	9.5 ^a	13.8 ^a	13.5 ^a	9.2 ^a	7^ef	9.4 ^a ^bc	90.1 ^a
30	8.9^cd	9.0 ^a	8.9^c	9.5 ^a	12.9^c	11.8^c	9.2 ^a	9^c	7.8^d	87.0^e
45	8.7^d	8.2^b	8.5^d	9.4 ^a	13.1^bc	11.5^d	8.6^b	6^f	9.1^c	83.1^f
60	8.1^f	7.8^bc	8.2^e	7.8^f	10.5^e	10.0^f	8.1^cd	5^g	7.0^e	72.5^i
75	6.4^h	7.5^c	8.1^ef	6.1^i	9.8^f	8.5^h	7.2^e	2^ij	6.1^g	61.7^k
85	4.5^k	6.7^d	8.0^f	7.8^f	8.3^g	8.0^d	8.1^cd	2^i	5.7^h	59.1^l
100	3.2^l	4.8^f	6.8^h	7.1^h	7.3^h	7.4^i	4.5^i	1^j	5.1^i	47.2^m
Rum flour
Zero	9.2 ^a ^b	8.3^b	8.6^d	8.9^c	13.0^bc	13.3 ^a	9.2 ^a	8^d	9.7 ^a	88.2^c
15	9.3 ^a	9.3 ^a	9.5 ^a	8.8^c	13.2^b	12.8^b	8.6^b	7^ef	9.6 ^a ^b	88.1^c
30	9.1^bc	9.2 ^a	9.0^c	8.6^d	13.0^bc	12.1^c	8.3^bc	9^bc	9.3^bc	87.6^d
45	8.5^e	8.3^c	8.6^d	8.6^d	10.8^d	10.9^e	7.8^d	10 ^a	6.5^f	80.0^g
60	7.8^g	7.6^c	7.1^g	8.6^d	11.0^d	12.0^c	7.4^e	7^de	7.8^d	76.3^h
75	7.6^g	7.4^c	7.0^g	8.1^e	9.8^f	10.6^e	6.3^f	7^ef	3.9^j	67.7^j
85	5.9^i	5.3^e	5.8^i	7.6^g	7.1^h	9.0^g	5.8^g	7^de	3.2^k	56.7^m
100	5.2^j	4.6^f	4.9^j	7.2^h	4.8^i	4.1^k	5.0^h	4^h	3.1^k	42.9^o
LSD (P ≤ 0.05)	0.2	0.5	0.2	0.2	0.3	0.4	0.4	0.7	0.3	0.3
∗Averages in columns followed by same Latin letter are not significantly different at (P ≤ 0.05) according to least significance difference (LSD).
^aAll values are averages of three replicates and calculated on dry weight basis.

Table 8 Physical properties of Balady bread made from ACSAD 176 and Rum flour with Unified wheat flour ^a

Barley flour (%)	Loaf weight (g)	Loaf volume (cm^3)	Loaf thickness (cm)	Upper layerthickness (cm)	Lower layerthickness (cm)	Loaf color	Loaf diameter (cm)
ACSAD 176 flour
Zero	111.5 ^a ∗	201.6 ^a ^bc	2.6 ^a	0.4^d	0.8 ^a	Creamy-golden	15.3^b
30	111.9 ^a	193.3^bc	2.1^c	0.4^d	0.5^d	Brown	14.5^bc
45	110.0 ^a	186.6^cde	1.7^f	0.4^d	0.8 ^a	Pale bronze	13.5^cd
60	114.0 ^a	171.6^ef	1.3^h	0.2^f	0.8 ^a	Dark brown	12.6^de
75	113.3 ^a	161.6^f	1.2^i	0.3^e	0.7^b	Pale black	11.4^fg
85	110.3 ^a	105.5^h	1.1^j	0.5^bc	0.6^c	Black	10.7^fgh
100	115.3 ^a	96.6^h	1.0^j	0.5^a ^b	0.5^d	Dark black	9.8^h
Rum flour
Zero	111.5 ^a	201.6 ^a ^bc	2.6^n	0.4 ^a	0.8 ^a	Bronze	15.3^b
15	105.0 ^a	208.3 ^a ^b	1.9^k	0.3^d	0.7^b	Roasted bronze	14.1^c
30	111.9 ^a	206.6^a ^b	1.8^i	0.4^e	0.5^d	Brown	13.5^cd
45	110.5 ^a	190.0^cd	1.5^h	0.5^g	0.8 ^a	Pale blonde	11.7^ef
60	111.4 ^a	176.6^def	1.5^g	0.6^g	0.7^b	Pale brown	10.7^fgh
75	110.9 ^a	173.3^ef	1.1^e	0.5^j	0.5^d	Pale black	10.8^fgh
85	109.6 ^a	143.3^g	1.0^f	0.5^j	0.5^cd	Roasted black	10.3^gh
100	111.9 ^a	106.6^h	1.0^b	0.5^j	0.5^d	Black	9.7^h
LSD (P ≤ 0.05)	19.8	15.4	0.1	0.1	0.1		0.1
∗Averages in columns followed by same Latin letter are not significantly different at (P ≤ 0.05) according to least significance difference (LSD).
^aAll values are averages of three replicates and calculated on dry weight basis.

Table 9 Physical properties of Balady bread made from ACSAD 176 and Rum flour with Zero wheat flour ^a

Barley flour (%)	Loaf weight (g)	Loaf volume (cm^3)	Loaf thickness (cm)	Upper layerthickness (cm)	Lower layerthickness (cm)	Loaf color	Loaf diameter (cm)
ACSAD 176 flour
Zero	93.8^efg	181.0^bcde	1.0^h	0.4^b	0.4^k	Creamy- golden	15.3^cde
30	84.2^fg	139.7^defg	1.2^f	0.2^d	0.3^l	Brown	14.5 ^a
45	103.6^bcde	229.0 ^a	1.0^h	0.4^b	0.3^l	Pale bronze	13.5^cde
60	113.2 ^a ^bc	173.3^cde	1.3^e	0.3^c	0.8^fg	Dark brown	12.6^g
75	104.2^bcde	118.3^g	1.4^d	0.3^c	0.9^cd	Bale black	11.4^h
85	121.4 ^a	158.7^cdefg	1.5^c	0.3^c	1.0^b	Black	10.7^fg
100	115.5 ^a ^b	120.7^fg	1.1^g	0.1^d	1.0^bc	Dark black	9.8^h
Rum flour
Zero	94.6^efg	201.6 ^a ^bc	2.2 ^a	0.4^b	1.3 ^a	Bronze	12.8^fg
15	92.4^efg	166.7^cdef	1.1^g	0.2^d	0.6^h	Roasted bronze	14.8^cd
30	97.3^def	226.7 ^a ^b	2.2 ^a	0.3^c	0.4^jk	Brown	15.3^bc
45	85.3^fg	161.7^cdefg	1.1^g	0.2^d	0.5^ij	Pale blonde	14.4^cd
60	100.9^cde	100.9 ^a ^bc	1.4^d	0.3^bc	0.7^g	Pale brown	13.1^efg
75	110.3^cde	100.3^efg	1.6^b	0.5 ^a	0.5^hi	pale black	12.7^fg
85	110.4 ^a ^bcd	110.4^defg	1.3^e	0.3^bc	0.8^ef	roasted black	13.8^def
100	85.5^fg	60.1^cdefg	1.4^d	0.1^d	0.9^de	Black	10.2^h
LSD (P ≤ 0.05)	14.4	47.5	0.1	0.09	0.1		1.2
∗Averages in columns followed by same Latin letter are not significantly different at (P ≤ 0.05) according to least significance difference (LSD).
^aAll values are averages of three replicates and calculated on dry weight basis.

The data on physical testing of bread loaves prepared from ACSAD 176, and Rum flour, and their mixtures with Zero, and Unified flour are shown in Table 8, and 9. The data showed that loaf weight made from mixes of Rum and Zero flour ranged between 85.59 and 110.4 g was lower than loaves made from ACSAD 176 and Unified flour which ranged between 102.89 and 114 g as shown in Table 8 and 9. Results showed also that volume of loaves made from ACSAD 176 and Unified flour ranged between 96.6 and 216.6 cm³. This was a reflection of wider and larger loaf diameter, the pocket formed in loaves made from the two barley and wheat varieties, and the separation of loaves into lower and upper layers. The loaf color ranged from dark brown to golden color. The variation in physical properties of the loaves was probably due to differences in composition of the flour mixtures used in preparing the loaves.

CONCLUSIONS

The study suggested that barley flour can be used to replace 30% to 45% of wheat flour in Balady bread loaves without adversely affecting the consumer acceptability of the bread. However, when increasing barley flour content beyond these limits, the resulting bread loaves are found to be harder, darker in color, and non uniformly-shaped; therefore, less acceptable bread. The results also suggested that bread mixed with barley flour has a higher protein, fat, fiber, and ash content, but a lower carbohydrate content.