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Research Paper | Home Science | India | Volume 4 Issue 4, April 2015 | Rating: 6.1 / 10
Effects of Supplementation with Barley Flour on Bread Quality
Nirmala, Yamuna Devi Puraikalan
Abstract: The present study was conducted to formulated bread using barley flour. Barley rich a source of -glucans the diet contained 3 or 6 g -glucans from barley than when it contained no -glucans. Bread prepared without the incorporation of barley was kept as control. The nutrient composition, sensory evaluation and shelf life of the products were determined.
Keywords: glucan, Bread
Edition: Volume 4 Issue 4, April 2015,
Pages: 872 - 873