Abstract
Vital wheat gluten was extracted from broken wheat flour (Triticum aestivum), which is an accidental product during the technical milling process and used to improve the sensory and qualitative properties of bread made using flour from two varieties of Iraqi barley (IPA 99, IPA 265) which were obtained from the Ministry of Agriculture / Agricultural Research Center. The chemical composition analysis revealed that the percentage of β-glucan in barley flour (72% extraction) (BFE) of IPA 99 and IPA 265 were (3.9, 4.5%), respectively, while for whole barley flour (100% extraction) (WBF) those values were (3, 3.9%), respectively. The percentage of pentosanes in (WBF) of the experimental of varieties were (7.8, 12.6%). However, in the (BFE) these values drooped to (6.0 – 8.7%). This study, two experiments with seven treatments were carried out. The first experiment include using broken wheat wet gluten (BWWG) at different percentage in bread mix as follows, barley flour (type A) with 14% (BWWG) (T1), 16%( BWWG) (T2), 18 %( BWWG) (T3), 20% (BWWG) (T4), and 22 %( BWWG) (T5) of the experimental gluten, T6 was barley flour and 20% commercial gluten (CG) (for comprised) while T7 was barley flour with no added gluten. The second experiment was with barley flour from type (B) with a similar ratio of add gluten. The results have shown that the specific volume of the bread for IPA 99 & IPA 265 was significantly higher (P<0.05) than that of control. The highest value of specific volume were in the treatments AT5 &BT5 (3.3 & 3.34 cm3/gm) compared with the control where it was (1.43 & 1.5 cm3/gm). Sensory evaluation test showed an improvement in the sensory and qualitative characteristics of gluten contenting bread. Chemical analysis of the loaf prepared from superior treatments showed that percentage of protein increased from 10.7-113% to 25-26.6%, fiber to 1.3 – 1.8%, and carbohydrates to 57.5- 60.4% as compared with control treatment which was 74.5%.
