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

In response to the rapidly increasing global population, the depletion of food resources has intensified research efforts aimed at improving yield and quality in agricultural production. Given these limited resources, there is a growing need to utilize crops from the agricultural production pattern more extensively for human consumption. Although barley is predominantly used as animal feed both globally and in Türkiye, interest in its use for human nutrition has been growing due to the reasons mentioned above. In addition, decreased physical activity and a refined, low-dietary fiber diet, have contributed to various health issues. As a result, consumers have become more conscious and have increasingly preferred foods rich in nutrients and dietary fiber. In the study, barley flour was substituted with wheat flour and used in the production of Lavaş bread at the rates of 0, 20, 40, 60, 80 and 100%. Şanlıurfa Lavaş bread is a flat bread type distinctive originating from Şanlıurfa. It is characterized by its dough formulation, which typically incorporates a higher water content and reduces yeast compared to traditional pide dough. Following fermentation, the dough surface is flattened, subsequently moistened with a flour-water slurry, and then baked. In the study, L*, a* and b* color values of all bread samples ranged from 73.20 to 83.51, 1.49 to 2.90 and 13.63 to 16.39, respectively. It was found that as the amount of barley flour added to bread flour increased, the L* value decreased, while the a* and b* values increased. Barley flour added up to 40% instead of wheat flour and Lavash breads made from mixtures of these flours were highly rated in all sensory properties, while it was found that the surface property and shape were adversely affected by 80% or more barley flour substitution and color by 100% barley flour substitution. Although samples were low scored with barley flour greater than 40% substitution, all other properties were found to be within acceptable limits.