Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta

Barley (Hordeum sativum) is a good source of dietary fibre, particularly b-glucan. Effect of 10, 20, 30 and 40%
barley flour on the rheological characteristics of dough and quality characteristics of south Indian parotta was
studied. Use of increasing amount of barley flour from 0 to 40% increased farinograph water absorption and
decreased stability, increased extensograph resistance to extension and decreased extensibility, decreased
amylograph set back and increased peak viscosity values. Sensory analysis showed that use of barley flour
above 30% brought about adverse effect on the quality of parotta. Addition of combination of 2% dry gluten
powder and 0.001% xylanase enzyme, XY (combination of improvers) decreased elasticity, increased extensibility
of the dough and quality of parotta with 30% BF. During 48 h of storage, parottas with 30% barley flour
remained softer than control parotta. The total dietary fibre and b-glucan contents of parotta with 30% BF were
2.0 and 10.5 times higher than the control parotta.