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

BAŞMAN A., Koksel H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.212, no.2, pp.198-202, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 212 Issue: 2
  • Publication Date: 2001
  • Doi Number: 10.1007/s002170000241
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.198-202
  • Keywords: dietary fiber, ethnic cereal foods, yufka, DIETARY FIBER, BAKING, QUALITY
  • Hacettepe University Affiliated: No


In this study, the effects of increasing levels of wheat bran and barley flour on dough properties and yufka quality were investigated. Yufka is a flat, circular, cream-colored unleavened bread commonly consumed in Middle Eastern countries. Flours of wheat varieties Gun and Gerek, flour of barley variety "Tokak" and Gerek bran mixture were used. Part of the wheat flours were replaced with barley flour at 10, 20, 30, and 90% levels and bran mixture at 5, 10, 15, and 20% levels. Yufka samples were subjected to sensory analysis for color and appearance, shape and symmetry, taste and aroma, mouthfeel and flexibility. Increasing levels of bran and barley flour caused slight decreases in all sensory properties. Detrimental effects of barley flour and bran on yufka properties were nearly the same. But all yufka samples were 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 of barley flour on residual beta -glucan was found to be insignificant in both cultivars. As expected, acid detergent fiber (ADF) and neutral detergent fiber (NDF) values increased with Increasing levels of bran and the changes in both cultivars were similar.