Effects of Supplementation with Barley Flour on Bread Quality
Journal Title: International Journal of Science and Research (IJSR) - Year 2015, Vol 4, Issue 4
Abstract
The present study was conducted to formulated bread using barley flour. Barley rich a source of β-glucans the diet contained 3 or 6 g β-glucans from barley than when it contained no β-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.
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