Production and Evaluation of Balady Bread by Utilization of Some Barley Varieties Resistant to Climate Changes

Abstract

In this study, balady bread was made by substituting three varieties of whole barley flour (WBF) Giza 126, Giza 132, and Giza 138 at two levels 30 and 35% for wheat flour 82% extraction in an effort to close the gap between wheat production and consumption as well as to enhance the nutritional and functional quality of bread. Prior to milling for the purpose of making flour and bread, the barley and
wheat grains were assessed for their physical properties, such as the weight of 1000 grains and hectoliter. The qualities of chemical composition, rheological properties, sensory and staling of bread, staling, and water activity were evaluated. In comparison among the three barley varieties (Giza 126, Giza 132 and Giza 138). Giza 138 recorded the greatest results in the hectoliter and 1000 grain weight. The replacement of wheat flour by WBF led to an increase in water absorption, dough development time, and arrival time when the WBF ratio was raised. The dough energy, expansibility rheology, and extension were all reduced as the WBF ratio increased. WBF-wheat bread had a high acceptance rate up to a replacement ratio of 30%, and the higher replacement of wheat flour with whole barely flour led to increments in the protein, ash, fat, and crude fiber contents. By replacement more barley flour to the bread mixture, the texture profile analysis (TPA) revealed a rise in hardness. Barley flour can be mixed with wheat flour to provide balady bread that is acceptable to the consumer until 35 %. Also, replacement of barley flour at 35% produced some changes in some aspects of the bread's texture, color, or crumb distribution, but nevertheless produced bread of a consumeracceptable standard. The outcomes also demonstrated that Giza 138, a higher grade of barley, produced better overall bread quality that was considered acceptable by consumers when compared to the other two types (Giza 126 and Giza 132). Measurements of water activity predicted that the
developed bread would be stable and safe.