Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 +/- 0.03%, 0.08 +/- 0.02%, 94.30 +/- 0.02%, 0.12 +/- 0.03%, and 0.09 +/- 0.04%, respectively, whereas the amylose content of the BS was 18.68 +/- 0.01%. The rheological study showed the pseudoplastic nature of BS. The elastic moduli values were higher than viscous moduli values for the control dough, and dough prepared by substituting 5% and 10% BS. But in the case of 15% substitution, the elastic moduli values were lower than viscous moduli values. The texture and sensory evaluation studies also showed that bread prepared by substituting wheat flour with BS has better texture and consumer acceptability than the control sample. It can be concluded that wheat flour can be substituted with BS by up to 10% to improve the texture of the bread. Bread formulation by incorporating barley starch and characterization of its rheological, textural, and sensory properties. image