Sprouted Barley Flour Substitution with Wheat Flour to Improve the Chemical, Nutritional, and Quality of Bread

Sabir, Dlir Amin; Karim, Hiran Sarwar; Ahmed, Shler Fayaq; Mahmood, Sokar Kamal; Omer, Shano Abdalrahman

doi:10.24271/psr.2025.531214.2218

Sprouted Barley Flour Substitution with Wheat Flour to Improve the Chemical, Nutritional, and Quality of Bread

Document Type : Original Article

Authors

Dlir Amin Sabir ¹

Hiran Sarwar Karim

Shler Fayaq Ahmed

Sokar Kamal Mahmood

Shano Abdalrahman Omer ²

¹ Department of Food Science and Quality Control, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimaniyah 46001, Iraq.

² Department of Biotechnology and Crop Sciences, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimaniyah 46001, Iraq.

10.24271/psr.2025.531214.2218

Abstract

ABSTRACT
Wheat bread is a frequently consumed baked product in Middle Eastern countries, including Iraq. Because of its increased requirements, its quality improvements are necessary. Objectives: To examine the effect of sprouted barley flour (SBF) as an improver on the natural origin of wheat bread's quality and rheological features. Materials and methods: SBF (0, 5, 10, and 15%) was added to the wheat flour (WF), and its effect on the quality of bread was evaluated using various parameters, including chemical, rheological, sensorial, textural, total phenol/flavonoid content, and antioxidant capacity. Results: The physicochemical analysis showed that protein/ash contents were increased, while fat/moisture was decreased by adding a higher level of SBF (15%). The flour blend rheology, including water absorption, dough development time, and dough stability, was enhanced after adding SBF. Sensory evaluation revealed that bread showed product acceptability as the SBF increased to 15%. Increased TPC, TFC, and antioxidant capacity levels in bread were observed with increased SBF substitution for WF. Also, adding SBF into WF significantly (p≤0.05) increased the bread's hardness only, but not its cohesiveness and springiness. Conclusions: The optimum level of SBF improved the wheat bread's rheology, nutritional, and sensorial properties.

Keywords

Sprouted barley

wheat bread

proximate analysis

dough rheology

baking quality

sensory evaluation