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Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread.

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Title: Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread.
Authors: Alu'datt, Muhammad H.1, Rababah, Taha1, Al-Rabadi, Ghaid J.2, Ereifej, Khalil1, Gammoh, Sana1, Masadeh, Nather1, Torley, Peter J.3
Source: Journal of Food Quality. Oct2014, Vol. 37 Issue 5, p329-338. 10p.
Subjects: Barley, Protein content of food, Rheology (Biology), Taste testing of food, Pita bread, Food texture
Abstract: This study was conducted to evaluate the effect of wheat flour containing various levels (0, 5, 10 and 15%) of barley protein isolate ( BPI) and barley flour ( BF) on sensory (trained panel and consumer panel) and instrumental (texture and color) properties of Pita bread. Increasing the level of BF or BPI in the flour significantly reduced the aromatic flavor attributes of bread. Results demonstrated that the bread made with increasing ratio of fortification of BF in wheat flour reduced the texture attributes, whereas bread made from increasing the ratio of fortification of BPI had a harder texture. Most of the instrumental, descriptive and consumer results showed that the fortification of 5 and 10% BF were similar to control, and acceptable to the panel and consumers. Practical Applications Results indicated that bread made from fortification of wheat flour with 5 and 10% of BF and BPI showed superior physicochemical and sensory properties compared with the control and 15% and suggested to use it in the food industry with consumer demand acceptability. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubTypeId: academicJournal
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  Data: Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. Oct2014, Vol. 37 Issue 5, p329-338. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Barley%22">Barley</searchLink><br /><searchLink fieldCode="DE" term="%22Protein+content+of+food%22">Protein content of food</searchLink><br /><searchLink fieldCode="DE" term="%22Rheology+%28Biology%29%22">Rheology (Biology)</searchLink><br /><searchLink fieldCode="DE" term="%22Taste+testing+of+food%22">Taste testing of food</searchLink><br /><searchLink fieldCode="DE" term="%22Pita+bread%22">Pita bread</searchLink><br /><searchLink fieldCode="DE" term="%22Food+texture%22">Food texture</searchLink>
– Name: Abstract
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  Data: This study was conducted to evaluate the effect of wheat flour containing various levels (0, 5, 10 and 15%) of barley protein isolate ( BPI) and barley flour ( BF) on sensory (trained panel and consumer panel) and instrumental (texture and color) properties of Pita bread. Increasing the level of BF or BPI in the flour significantly reduced the aromatic flavor attributes of bread. Results demonstrated that the bread made with increasing ratio of fortification of BF in wheat flour reduced the texture attributes, whereas bread made from increasing the ratio of fortification of BPI had a harder texture. Most of the instrumental, descriptive and consumer results showed that the fortification of 5 and 10% BF were similar to control, and acceptable to the panel and consumers. Practical Applications Results indicated that bread made from fortification of wheat flour with 5 and 10% of BF and BPI showed superior physicochemical and sensory properties compared with the control and 15% and suggested to use it in the food industry with consumer demand acceptability. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/jfq.12097
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 10
        StartPage: 329
    Subjects:
      – SubjectFull: Barley
        Type: general
      – SubjectFull: Protein content of food
        Type: general
      – SubjectFull: Rheology (Biology)
        Type: general
      – SubjectFull: Taste testing of food
        Type: general
      – SubjectFull: Pita bread
        Type: general
      – SubjectFull: Food texture
        Type: general
    Titles:
      – TitleFull: Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread.
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            NameFull: Alu'datt, Muhammad H.
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            NameFull: Rababah, Taha
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            NameFull: Al-Rabadi, Ghaid J.
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            NameFull: Gammoh, Sana
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              M: 10
              Text: Oct2014
              Type: published
              Y: 2014
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              Value: 37
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