الفهرس 
List of abbreviations
Rheological properties for raw materialsOnly 14 pages are availabe for public view
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Abstract
This study aimed to : This work was designed to study the possibility of using barley flour and oat flour in the production of various products. This can be done through partial replacing of the wheat flour to produce products such as Baladi bread, and pan bread to be used in the therapeutic feeding for diabetic and cholesterol patients. The study aimed also to examine the effect of adding barley and oats on reducing diabetes and cholesterol through the biological evaluation on male rats.
The results can be summarized in the following :
(A) The results of the chemical composition indicated that moisture; crude protein, lipids, ash, crude fiber and total carbohydrate contents of 82 % wheat flour were: 11, 12.27, 1.9, 1.45, 2 and 82.838 %, respectively on dry weight basis. Its contents of β-glucan were: 0.10% dissolved, 0.20% undissloved, .30% total.
(B) Those of 72 % wheat flour were: 11.66, 11.83, 1.51, 0.53, 0.38 and 85.7 %, respectively on dry weight basis. Its contents of β-glucan were: 2.0% dissolved, 4.30% undissloved 6.30% total.
(C) Chemical composition also showed that moisture, crude protein, lipids, ash, crude fiber and total carbohydrates of whole barley flour (Naked barley) were : 10.20, 11.20, 7, 4.15, 10.80 and 66.85%, respectively on dry weight basis. Its contents of β-glucan were: 2.40% dissolved, 2.20% undissloved 4.60% total. Effect of adding barley and oat flour on the rheological properties :
1-As for Farinograph curve :
(A)The substitution of 82% wheat flour with 10%, 15% and 20% of barley flour has led to the following :
•Water absorption percent, dough stability time, the time of arrival at 500 on Brabandar curve and dough degree of softening time increase with the increasing of substitution of barley flour.
•Dough development time is different in the blends than in the compared sample.
(B) The substitution of 82% wheat flour with 10%, 15% and 20% of oat flour has led to the following :
•Water absorption percent decreases with the increasing of substitution.
•Dough development time, dough stability time, the time of arrival at 500 on Brabandar curve, and dough degree of softening time increases with the increasing of substitution.
(C) The substitution of 82% wheat flour with 10%, 15% and 20% of both barley and oat flour has led to the following :
•Water absorption percent decreases with the increasing of substitution.
•Dough development time, dough stability time, the time of arrival at 500 on Brabandar curve, and dough degree of softening time increases with the increasing of substitution.