Influence of Addition of Naked Barley and Broken Rice on Chemical, Rheological and Organoleptic Properties of Balady Bread

Gamal Saad. El-Hadidy *

Bread and Pastry Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

Adly Samir. Abd El-Sattar

Crops Technology Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

Wael Mospah. Mospah

Crops Technology Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

*Author to whom correspondence should be addressed.


The aim of this work was to study the influence of the incorporation of naked barley flour and rice flour in the preparation of balady bread from refined wheat flour. The methodology adopted made it possible to make mixtures with incorporation rates of 5, 10, 15 and 20% for untreated barley flour and 5% for rice flour, with wheat flour making up the remainder. The control sample consisted solely of 100% wheat flour. These flour blends and the use of 100% wheat dough enabled us to evaluate the chemical, rheological and organoleptic properties of Balady bread. The results obtained revealed high protein, lipid, fiber, ash and carbohydrate contents of 12.60%, 2.66%, 2.83%, 1.95% and 79.93% respectively. Mineral analyses revealed the presence of calcium, magnesium, sodium, potassium, phosphorus, manganese, copper, zinc and iron. The most representative minerals in the flours were magnesium and calcium, and in the breads, calcium, phosphorus, potassium and magnesium. The organoleptic results showed that partial replacement of wheat flour up to 82% by barley flour (20%) and 5% rice flour produced an Egyptian balady bread.

Keywords: Balady bread, influence, rice, naked barley, chemical, minerals, rheological properties

How to Cite

El-Hadidy , G. S., El-Sattar , A. S. A., & Mospah , W. M. (2023). Influence of Addition of Naked Barley and Broken Rice on Chemical, Rheological and Organoleptic Properties of Balady Bread. Asian Journal of Food Research and Nutrition, 2(4), 522–535. Retrieved from


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