Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti)

Abstract

Abstract Background and Objectives The effects of the addition of barley flour on rheological, textural, sensory, and glycemic index of unleavened flat bread (Roti) were evaluated. The objective was to increase barley flour consumption in daily diet through its addition in roti, a staple food of Pakistan. Findings Substitution of barley flour resulted in lower water absorption of doughs owing to the lower quality of gluten network. Rheological analysis showed increase in storage moduli of dough on barley flour addition. The rotis supplemented with barley flour were found to be less elastic and stiffer. Sensory panelists were unable to distinguish flat breads made from (5 to 25) % barley flour addition. Addition of 50% barley flour significantly reduced glycemic index of roti whereas that of control roti was found to be 81.9%. Conclusion Addition of barley flour resulted in development of healthier breads with reduced glycemic index. Significance and Novelty The effect of addition of barley flour on roti has never been studied before. Roti is a staple food for many countries and is eaten three times with meal. Therefore, addition of barley flour to roti would increase consumption of barley flour in daily diet.