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Research Paper | Home Science | India | Volume 4 Issue 4, April 2015 | Popularity: 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
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Nirmala, Yamuna Devi Puraikalan, "Effects of Supplementation with Barley Flour on Bread Quality", International Journal of Science and Research (IJSR), Volume 4 Issue 4, April 2015, pp. 872-873, URL: https://www.ijsr.net/getabstract.php?paperid=SUB153043, DOI: https://www.doi.org/10.21275/SUB153043