A comparison of the physical and chemical properties of wheat and barley flour, and their products

Nashmil A. Abdul; Azhin Bakhtyar Mahmood Abdulrahman; Huda Jamal Mhammad; Sonia Sardar Talb

doi:10.53730/ijhs.v6nS5.9469

Authors

Nashmil A. Abdul Kurdistan Institution for Strategic Studies and Scientific Research
Azhin Bakhtyar Mahmood Abdulrahman Kurdistan Institution for Strategic Studies and Scientific Research
Huda Jamal Mhammad Sulimani Polytechnic University, Halabja Technical College of Applied Sciences, Food Sciences and Quality control department
Sonia Sardar Talb Kurdistan Institution for Strategic Studies and Scientific Research

Keywords:

Wheat flour, Barley flour, Tiry bread, Physicochemical, Protein, Gluten

Abstract

(Tiry) Bread is a type of bread produced in northern part of Iraq (Kurdistan Region), and the normal Tiry bread is produced only from wheat flour. In this research, we have used wheat flour mixed with barely flour for both flour type, and we applied several chemical tests that include (moisture, protein, Ash, and wet and dry gluten). After making the Tiry bread by the flour, we have also applied some tests (texture test, color test, starch damage, and water absorption) in quality control laboratory at Halabja Technical College of Applied Sciences, Sulaimani Polytechnic University, in 2021. In the experiment we have applied, the results showed that the highest ratio of moisture is (14.8 %), while the lowest ratio of the Ash of WFT is (0.490 %). Then, the highest wet and dry Gluten of BFT ranged between (29.63 % - 10.22 %), and the highest starch damage percentage of BFK (8.660 %), while the highest percentage for the moisture for all bread tests of BB sample is (12.130 %), and the highest value of the bread for the hardness in WB is (285 g), and the lowest hardness for BB is (85 g).

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