{"id":11095,"date":"2026-04-29T08:29:24","date_gmt":"2026-04-29T08:29:24","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11095"},"modified":"2026-04-29T08:29:24","modified_gmt":"2026-04-29T08:29:24","slug":"study-of-some-chemical-and-rheological-properties-of-wheat-flour-zero-and-tamwini-enriched-with-different-proportions-of-barely-flour","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11095","title":{"rendered":"Study of some chemical and rheological properties of wheat flour (zero and tamwini) enriched with different proportions of Barely flour"},"content":{"rendered":"

Hiba Sofrahgy<\/strong>1*<\/sup>, Mohammed Massri1<\/sup> and Jihad Samman2<\/sup><\/strong><\/span><\/p>\n

1 <\/sup><\/strong>Department of Food Science, Faculty of Agricultural Engineering, Homs University, Syria.<\/span><\/p>\n

2 <\/sup>Department of Food Science, Faculty of Agricultural Engineering, Damascus University, Syria. <\/span><\/p>\n

(*Corresponding author: Hiba Sofrhgy, Email: \u00a0hbhsfrhjy@gmail.com<\/a>, <\/u>Tel: 0998757068)<\/span><\/p>\n

Received: 16\/ 3\/ 2025\u00a0 \u00a0 \u00a0Accepted: 6\/ 7\/ 2025 <\/strong><\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

The aim of the research was to study the effect of replacing high quality wheat flour with zero (extraction =72%) and ration wheat flour (extraction=85%) with different proportions of barley flour (10-15-20-25-30%) to choose the best refinement ratios barley, this study was conducted in laboratories of (Faculty of Agricultural Engineering and Biotechnology – Homs University, Central Grain Laboratory – Damascus, the Grand Homs Mill. The results showed a highly significant effect of adding barley flour in the properties of wheat flour (Zero and Tamwini). Wet, protein, wet gluten, and dry gluten of both flours decreased with the increase in barley flour addition, while wet and dry gluten values of Tamwini flour are not determined at replacement ratios (20-25-30) % and for wheat flour to the barley sub-re-ingestion due to the blocking of gluten washing machine, while the percentage of ash, lipids and\u00a0 crude fiber increased with the increase in the percentage of barley flour addition, the following values were recorded(1.070-1.01-1) % respectively at the addition of 30% of barley flour for high quality wheat flour, while the results were (2.153-2.58-3.76)% for tamwini flour at the addition ratio of 30% of barley flour.\u00a0 Thus, these results reflect the significant difference in the chemical composition of wheat flour. In addition, replacing wheat flour with barley flour led to significant changes in Farinograph indicators of wheat flour (zero and tamwini). Water absorption and dough development time (second), and the degree of dough weakness (Brabender) increased for both types of wheat flour after barley flour was added and the replacement rate increased due to the percentage of fiber in barley flour, and decreased the valorimeter value.<\/span><\/p>\n

Keywords:<\/strong> chemical properties- rheological properties of dough- wheat flour- barley flour- Farinograph.<\/span><\/p>\n

\u00a0Full paper in Arabic: PDF<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Hiba Sofrahgy1*, Mohammed Massri1 and Jihad Samman2 1 Department of Food Science, Faculty of Agricultural Engineering, Homs University, Syria. 2 Department of Food Science, Faculty of Agricultural Engineering, Damascus University, Syria. (*Corresponding author: Hiba Sofrhgy, Email: \u00a0hbhsfrhjy@gmail.com, Tel: 0998757068) Received: … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311],"tags":[1300,1297,1301,1298,1299],"class_list":["post-11095","post","type-post","status-publish","format-standard","hentry","category-food-technology","tag-barley-flour","tag-chemical-properties","tag-farinograph","tag-rheological-properties-of-dough","tag-wheat-flour"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11095"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11095\/revisions"}],"predecessor-version":[{"id":11097,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11095\/revisions\/11097"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}