What type of study is this?

This is a Experimental Study study.

The influence of Barley (Hordeum vulgare L.) flour substitution to wheat flour on the color and sensory quality characteristics of Şanlıurfa Lavaş bread

View Full Paper

Ask AI

Bookmark

Authors

This analysis demonstrates how substituting wheat flour with barley flour impacts color and sensory quality in Lavaş bread.

The substitution of wheat flour with barley flour significantly influenced the sensory quality of breads.
Color metrics showed that L* decreased with increased barley flour, while a* and b* values increased.
Lavaş bread with 40% barley flour substitution received the highest sensory ratings, whereas 100% barley flour diminished quality.
Consumer preferences for nutrient-rich foods highlight the importance of this flour substitution in addressing health issues.

Elçi et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark

View Full Paper

Ask AI

Bookmark

Authors

This analysis demonstrates how substituting wheat flour with barley flour impacts color and sensory quality in Lavaş bread.

The substitution of wheat flour with barley flour significantly influenced the sensory quality of breads.
Color metrics showed that L* decreased with increased barley flour, while a* and b* values increased.
Lavaş bread with 40% barley flour substitution received the highest sensory ratings, whereas 100% barley flour diminished quality.
Consumer preferences for nutrient-rich foods highlight the importance of this flour substitution in addressing health issues.

Elçi et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark