effect of malted wheat and hull-less barley flour on the quality of barbari bread

this research studied the addition of hull-less barley and wheat malt flour on the qualitative parameters of semi-voluminous bread (form, softness, porosity, upper and under surface characters, chewing capability, aroma, taste, hardness). a completely randomized design was used with 3 treatments (control, use of malted wheat, use of barley flour) in 4 replications. a sensory evaluation and the hardness of the breads were evaluated after baking. the sensory evaluation showed significance differences (p<0.05) among the breads. the bread containing hull-less barley malt flour had the highest scores for most parameters. also, a staleness test at 0, 24, 48 and 72 hours of storage showed significance differences (p<0.05). staleness for samples containing both malt flours was retarded. adding hull-less barley malt flour had a greater retarding effect for staleness after 3 days of storage.