Evaluation Of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties¬ toast Breads

Barley flour is one of the cheap، nutritious and rich fiber food stuff and has many applications in food industries special in cooking products. Nowadays، regimen fibers role is very important on human health and preventing diseases such as fatness، heart and blood vessels diseases، diabet and digestive cancers. In this research، in the first stage، barley flour in levels of 15، 30 and 45 percent was added to wheat flour that used in toast breads. Then in order to evaluation of barley and wheat flour، different chemical experimental were done and results showed that wheat flour with 29. 75% wet gluten and barley flour with 6. 5% of fiber had the best quality of nutrition. Then dough prepared in two different stages. In the first، barley flour was added in different amounts and in the second، barley flour which had listed with 25% of sourdough that made of lactobacillus plantarum (ATCC43332). Then the rheological properties of dough were evaluated by Farinograph and Extensograph. Based on the results، B3 (45% barley flour) had the most rate of water adsorption and control treatment had the most rate of development time، dough stability، quality، valorimetry number and energy consumption. Staling rate and sensory properties were evaluated by Instron and panel groups respectively. B1 (15 percent barley flour) and BS1 treatment (15 percent barley flour with 25 percent Sourdough) had the least staling rate in comparison with other existed samples، also BS1 was the best in sensory evaluations.