![Barley flat bread](https://cdn2.cdnme.se/5447227/9-3/screenshot_4_64e629479606ee5be4b9a969.jpg)
ĪACC (2010b) Approved methods of American Association of Cereal Chemists. 11th edition. AACC Inc, St. In: AACC approved methods of analysis, 11th edn. Sensory attributes illustrated that chapatti developed from 20% barley incorporation into wheat flour had good nutritional quality and acceptability.ĪACC (2010a) AACC method 54–22.01, Farinograph method. Fat contents increased, however, in a non-significant manner in flour blends and chapati. A similar trend was observed in chapatti characteristics. A significant increase in protein, ash, energy and beta-glucans content and a significant decrease in gluten, carbohydrates and phytates were observed in flour blends. The same analyses were also performed for the chapattis made from the flour of these blends including the evaluation of sensory parameters for product acceptability. Five different samples of flour blend for chapatti production were made by adding barley (at the rate of 0, 5, 10, 15, 20 and 25%) into the whole wheat flour and their proximate analyses and other quality variables (protein, fat, ash, gluten, energy, phytates and beta-glucan contents) were determined.
![barley flat bread barley flat bread](http://1.bp.blogspot.com/-lPz8p_Ez7Lw/UmwB4iVkKmI/AAAAAAAAMKw/iBbta0Kt83U/s1600/1375.jpg)
![barley flat bread barley flat bread](https://image.freepik.com/free-photo/top-view-sliced-bread-with-turkish-bagel-barley-wooden-surface-vertical_176474-6261.jpg)
This study was directed to incorporate barley flour derived from hulled barley variety “Jau-17” in the whole wheat flour to develop chapatti.
![Barley flat bread](https://cdn2.cdnme.se/5447227/9-3/screenshot_4_64e629479606ee5be4b9a969.jpg)