Study the influence of dry gluten upon the quality of barley flour bread

Abstract

The effect of dry gluten on quality of bread with barley flour was studied. All samples with dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten quantity the both volume at formed and bottom bread increase. Dry gluten also increase the specific volume of the samples at all levels. The results of sensory analysis using hedonic rating showed that with addition of 10 and 15 % dry gluten the disadvantages of gluten free bread is reduced to an acceptable level. Increasing the quantity of dry gluten causes an increase bread volume, and the bread specific volume.