Wheat flour is superior for bread manufacturing due to a high content of specific gluten proteins. However, there are some environmental, healthy and economic challenges by using wheat flour for bread production. Thus, there is a need for more sustainable and healthy flour types, including barley, to produce composite bread. However, it is very difficult to obtain a similar quality of composite bread compared to wheat bread.
The master project comprises bread manufacturing of composite bread with barley varying the type and amount of barley flour as well as the manufacturing of the bread. The quality of the bread can be measured using instrumental, rheological and/or sensory analysis. A consumer study can also be a possibility.
The project is aligned to UN's SGD:
