الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 206 |  |  |
| | | from | 206 | | |
Abstract
Barley has widely known as an excellent source of dietary fiber. As such in this investigation, biscuits and balady bread were prepared with whole barley flour (WBF) at 20, 40, 60, 80% levels as a partial substitute of wheat flour (72% extraction). Chemical, antioxidant, rheological, sensory properties and microbial load were determined. The effect of whole barley bread on serum parameters and the potentiality of using it as anti-obesity agent were assessed through female rats induced by high fat diet (20% sheep fat). The results showed that substituting with WBF even at low ratio of inclusion, caused an increasing in moisture, protein, ash and crude fiber contents and a decreasing in total carbohydrate content relative to corresponding control. The antioxidant activity was 41.5% in barley flour whereas it was only 2.03% in wheat flour, Substitution with WBF caused a significant increase of antioxidant activity in barley products. Water absorption, arrival time and dough development increased with the increase of WBF whereas dough stability decreased with the increasing in WBF, the lower level of WBF (20%) increased the stability of the dough. Extension, expansibility rheology and the dough energy were shortened with the increasing in WBF. Barley products exhibited acceptable sensory characteristics. However, the bread containing these high levels of WBF found to be dark in color and non-uniformly-shaped. High levels of WBF led to decrease the microbial load in barley products. Concerning biological evaluation, body weight gain of groups fed with barley had a significant decrease as compared to group fed with control bread. Nearly all fatty cells of group fed with 80% WBF bread are small like negative group as demonstrated by histopathology of fatty tissue. Moreover, barley bread stabilized blood glucose levels, ameliorated lipid profile (Cholesterol, Triglycerides, HDL and LDL), liver enzymes (GPT, GOT) and urea level but creatinine level was in similar level as that control and improved the histological structure of liver tissues. The higher level of whole barley incorporated into bread improved those parameters than the lower one.