Method for obtaining of bread from a flour mixture of wheat, oats, rye, barley and triticale

Nadka Mihalkova, Silvia Ivanova, Gabriela Marinova, Valentin Batchvarov, Petya Parvanova

Abstract: he objective of the study is to establish a method of preparing bread mixes of wheat, rye, oats, barley and triticale with rye sourdough. It investigated the physicochemical, fatty acid and mineral composition of wheat, oats, rye, barley
and triticale flour. There were a series of attempts to test laboratory baking bread mixes with acid sourdough. Detected is a flow chart of the fermentation of the dough. They were examined quality indicators of bread after each firing. Organoleptic assessment is carried out of bread.

Keywords: barley; bread; oats; rye; sourdough; triticale; wheat

Date published: 2017-08-09