A Study of the Effect of Substituting Standardized Wheat Flour with White Barley Flour on the Sensory, Chemical, and Physical Properties of Biscuits

Abstract

This research was conducted in the laboratories of the Directorate of Cereals and Bakeries in Tartous city with the aim of studying the effect of replacing standardized wheat flour used in the manufacture of biscuits with barley flour at three levels (40-20-10%) on the sensory, chemical and physical properties of biscuits. Standardized wheat flour with an extraction rate of 80% (supply flour) and samples of white barley flour with an extraction rate of 80% were used. The results of chemical tests showed an increase in the percentage of (moisture from (4.61 to 5.96%), ash from (1.21 to 1.91%), and protein from (10.92 to 11.88%) in the manufactured biscuits, with an increase in the percentage of barley flour addition. Meanwhile, the results of physical tests showed a decrease in the diameter from (5.1 to 4.5 cm) and the rate of spread from (6.5 to 1.66) with an increase in the percentage of barley flour addition, while the thickness of the biscuit increased from (7.8 to 13.5 mm). Sensory tests also showed that all samples with added barley flour obtained better evaluation results than the control sample, with the best sample being the one containing barley flour at a 40% replacement rate.