Mohammed Dosh Aldaemes *1

1 Department Of Food Science, Faculty of Agricultural Engineering, AlFurat University, Syria.

(*Corresponding author: Dr. Mohammed Dosh Aldaemes. E-Mail: maldaames@yahoo.com ).

Received: 10/ 02/ 2024       Accepted: 5/ 08/ 2024

Abstract

The aim of this study to know the effect of replacing Syrian durum wheat flour with 85% extracted white barley flour at four levels of substitution 5-10-20%-15- on the rheological properties of dough and the technological properties of Syrian durum wheat flour at extraction rates of 72% (zero flour), 80% (supply flour), 100% (Graham flour), wheat grain samples were collected from grain purchasing centers in Hama Governorate affiliated with the General Establishment for Grain Trade, Processing and Storage during the 2022 season. The grains were sieved and moistened to a degree of 16.5%. The grains were ground to produce flour with extraction rates of 72% and 80%. %, 100% Samples were collected from Syrian barley grains, Furat2 and Furat3, from the purchasing centers of the General Establishment for Seed Multiplication – Hama Branch, season 2202. The grains were sieved and ground using the CHOPIN mill to produce barley flour and the Brabender mill to produce wheat flour, with the previous extraction rates. The results of the farinograph tests for dough samples showed extraction rates of 72%, 80%, and 100% by increasing the amount of water absorbed by increasing the rates of replacing wheat flour with barley flour, 15%-10%-5%-20%, respectively, with significant differences at the 5% confidence level, where the relationship is direct. Between increasing the replacement ratio and the amount of absorbed water, there is also an increase in the growth and development time of the dough by increasing the rates of replacing wheat flour with barley flour, decreasing the dough stability time, and increasing the dough migration time. The results of xenograph tests for dough samples with extraction rates of 72%, 80%, and 100% showed an increase in dough strength by increasing the percentages of replacing wheat flour with barley flour, 15%-10%-5%-20%, respectively, with significant differences at the 5% confidence level, where the relationship is direct between Increasing the replacement ratio and dough strength, increasing dough elasticity by increasing the percentage of replacing wheat flour with barley flour
Keywords: barley flour, wheat flour, rheological properties of dough, beta glucan.

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