Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran

In this study, effects of increasing levels of wheat bran and barley flour on dough properties and bazlama quality were investigated. Bazlama is a fla t bread commonly consumed in Turkey. Flours of wheat cultivars Gun and Gere k, flour of barley cultivar Tokak, and Gerek bran mixture were used. Part o f the wheat flours were replaced with barley flour at 10, 20, 30, and 40% l evels and Gerek bran mixture at 5, 10, 15, and 20% levels. Farinogram prope rties of mixtures were determined. Bazlama samples were subjected to sensor y analysis for external appearance, shape and symmetry, crust color, crumb color and structure, mouthfeel, taste and aroma. Increasing levels of bran and barley flour caused decreases in all sensory properties. The deteriorat ive effect of barley flour on bazlama properties was generally more obvious when compared to bran supplementation. However, all bazlama samples were c onsidered acceptable. Penetrometer values of bazlama samples showed that in creasing levels of barley flour created significantly softer bazlama. Howev er, in bran-supplemented bazlama samples, effect of bran on softness was fo und to be insignificant in both cultivars. Bazlama samples supplemented wit h bran had lower L values and higher a and b values for color when compared to those supplemented with barley flour. In all samples, effect of increas ing levels of barley flour on residual beta-glucan was found to be insignif icant in both cultivars. Acid detergent fiber and neutral detergent fiber v alues increased with increasing levels of bran, and the changes in both cul tivars were similar.