UTILIZATION OF BARLEY MALT AS A PARTIAL REPLACEMENT OF WHEAT FLOUR IN BISCUITS INDUSTRIES

Abstract

The current study aimed to utilize hulled and naked barley malt as a substitute supplementation of wheat biscuits. Physicochemical properties of hulled and naked barley malt were studied. Wheat flour was substituted by 25, 30 and 35% of hulled and naked barley malt. The obtained results declared that the rheological characteristics of mixtures dough were altered by increasing the ratio of hulled and naked malt barley. Substitution with 25 and 30% hulled and naked barley malt had the best results which were relatively close to that of control sample. The physicochemical properties of biscuits enriched by hulled and naked barley malt that characterized by increasing both density, texture, water holding capacity and oil holding capacity. Chemical composition of enriched biscuits, for moisture, ash, dietary fiber, protein and minerals content were increased while fat and available carbohydrate content lowered. Sensory evaluation showed that substitution with 25% and 30% hulled and naked barley malt had the best sensory characteristics, and increased its content of dietary fiber and β-Glucan.