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Effect of barley flour on quality of balady bread
- Ereifej, K.I., Al-Mahasneh, M.A., Rababah, T.M.
- International journal of food properties 2006 v.9 no.1 pp. 39-49
- water content, breads, Hordeum vulgare, varieties, barley products, flour, wheat flour, mixing, dough development, breadmaking quality, physicochemical properties, water activity, protein content, fiber content, ash content, weight, lipid content, carbohydrate content, sensory evaluation, appearance (quality), color, volume, flavor, off odors, consistency, absorption, food acceptability