Effect of selected cereal flours on chemical composition, rheological properties and cake quality

THIS RESEARCH was carried out to substitute 10, 20 and 30% levels of wheat flour with rice, barley or yellow corn flour and their effects on rheological and baking properties, as well as, the acceptability of the cake. Water absorption increased by increasing the levels of rice flour. Meanwhile, development time, extensibility and energy were decreased. Dough Stability and maximum resistance to extension were gradually increased with increasing the replacement level with barley flour in comparison to control. The maximum viscosity value increased with addition of rice, barley or yellow corn flour. While, set-back values were decreased gradually with increasing the level of rice or barley flour. The results revealed that crude fiber, lipid and ash contents of cakes had gradually increased with increasing the levels of barley or yellow corn flours. Protein content was gradually increased with increasing the level of barley flour. Gradual improvement in both of cake weight and volume were noticed for cake samples prepared with rice or barley flour .The replacement of wheat flour by rice or barley flour retarded the rate of staling. This point was considered very important because of the major economic losses that stale bakery products may entail. The sensory evaluation data demonstrated that, the rice, barley or yellow corn flour successfully replace wheat flour in produced cake up to 20% without any unfavorable change

Evaluación de la calidad física de diferentes variedades de cebada (Hordeum sativum jess) cultivada en los estados de Hidalgo y Tlaxcala, México / Evaluation of physical quality from different barley varities (Hordeum sativum jess) produced in the states of Hidalgo and Tlaxcala from Mexico

La cebada es el cuarto cereal de mayor importancia a nivel mundial, así como también a nivel nacional en México. Hidalgo y Tlaxcala son dos de los estados de mayor producción de cebada en grano de temporal. Entre los cereales existen variaciones en sus características y propiedades físicas, aún siendo de la misma variedad. Es por eso que existen sistemas de clasificación, para darle al grano de cebada determinada calidad y grado. Con la finalidad de determinar la calidad de siete variedades de cebada producidas en Hidalgo y Tlaxcala, las muestras se sometieron a diferentes análisis: sensorial y temperatura, impurezas y sanidad, densidad, dureza y selectivo. De los análisis mencionados se determinó que sólo la variedad Pastor Ortiz tiene el grado México de acuerdo a la norma mexicana NMX-FF-043-SCFI-2003, las otras seis variedades obtienen el grado México no clasificado.

Barley is the fourth cereal of greater importance at world-wide level, as well as at national level in México. Hidalgo and Tlaxcala are two of the states of greater production of barley. Between cereals, physical variations in their characteristics and properties exist, even in those of the same variety. A classification systems exist to give to the grain from certain barley regarding quality and degree. With the purpose of determining the quality of seven produced varieties of barley in Hidalgo and Tlaxcala, samples were put under different analyses: sensorial and temperature, impurities and sanitary, density, hardness and selectivity. From the analyses mentioned it was determined that only the Pastor Ortiz variety has the Mexico degree according to Mexican norm NMX-FF-043-SCFI-2003, the other six varieties received the Mexico rank of none classified.