Qualitative properties of bread with addition of barley flour produced by "Bingo" variety of 2008/2009 harvest

Kruh je jedna od temeljnih i najstarijih namirnica u ljudskoj prehrani. Budući da se u pekarskoj industriji danas uglavnom proizvodi kruh od bijelog pšeničnog brašna, smanjen je unos vlakana celuloze i hemiceluloze putem pekarskih proizvoda. Stoga je cilj ovog diplomskog rada bio proizvesti kruh uz dodatak ječmenog brašna koje ima visoki udjel prehrambenih vlakana. Ječmeno brašno je dodavano u udjelima 20, 30, 40 i 50% u odnosu na ukupnu količinu brašna, te ja na uzorcima provedeno ispitivanje kvalitete kruha koje je obuhvaćalo amilografska, senzorska, teksturalna ispitivanja, određivanje boje i udjela β-glukana. Dodatak ječmenog brašna povećava čvrstoću i otpor žvakanju kruha, a smanjuje elastičnost i kohezivnost kruha. Rezultati amilografskih ispitivanja pokazali su da dodatak ječmenog brašna ne mijenja statistički značajno reološke parametre kruha. Senzorskim ocjenjivanjem, od kruhova uz dodatak ječmenog brašna, najbolje je ocjenjen kruh koji sadrži 20% ječmenog brašna. Boja kruha mijenjala se ovisno o udjelu dodanog ječmenog brašna, pa je tako kruh s 50% ječmenog brašna najtamniji od ispitivanih uzoraka. Dodatkom većih udjela ječmenog brašna u kruh povećavao se udio β-glukana što znači da takav kruh sadrži veći udio prehrambenih vlakana i da je nutritivno vrijedniji.Bread is one of the oldest and basic foods in human nutrition. Today, mainly bakery products were produces with white wheat flour and these products had less content of cellulose and hemicellulose fibers. The aim of this wor was produce bread with the addition of barley flour that has a high proportion of dietary fiber. Barley flour was added in the proportions 20, 30, 40 and 50% of the total amount of flour and has conducted testing on samples of the quality of bread which included amylographic, sensory, textural tests, and determining the color of β-glucan. Addition of barley flour increased strength and resistance to chew the bread, and reduces the elasticity and cohesiveness of bread. The results obtained amylographic examination showed that the addition of barley flour has no influence on the rheological properties of bread. Sensory evaluation shown that bread supplemented with 20% barley flour was the best bread which containing barley flour. The bread colour was depending of the proportion of barley flour added. The bread with 50% barley flour was darkest of all samples. The addition of larger share of barley flour in bread, increased the proportion of β-glucan, this bread contains a higher proportion of dietary fiber and had higher nutritionally valuable