Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka

In this study, the effects of increasing levels of wheat bran and barley fl our on dough properties and yufka quality were investigated. Yufka is a fla t, circular, cream-colored unleavened bread commonly consumed in Middle Eas tern countries. Flours of wheat varieties Gun and Gerek, flour of barley va riety "Tokak" and Gerek bran mixture were used. Part of the wheat flours we re replaced with barley flour at 10, 20, 30, and 90% levels and bran mixtur e at 5, 10, 15, and 20% levels. Yufka samples were subjected to sensory ana lysis for color and appearance, shape and symmetry, taste and aroma, mouthf eel and flexibility. Increasing levels of bran and barley flour caused slig ht decreases in all sensory properties. Detrimental effects of barley flour and bran on yufka properties were nearly the same. But all yufka samples w ere considered acceptable. It was observed that bran caused more changes in colors of yufka samples than barley flour. Yufka samples supplemented with bran had given lower L values and higher a and b values as compared to the barley flour added ones. In all samples, the effect of increasing levels o f barley flour on residual beta -glucan was found to be insignificant in bo th cultivars. As expected, acid detergent fiber (ADF) and neutral detergent fiber (NDF) values increased with Increasing levels of bran and the change s in both cultivars were similar.