Physicochemical and Antioxidant Properties of White Bread with Added Barley Sprout
Abstract
This study investigated the physicochemical properties, mechanical characteristics, and antioxidant activity of bread prepared by substituting wheat flour with barley sprout powder (BSP) at levels of 5%, 10%, 15%, and 20%. The dough pH decreased significantly from 6.82 in the control (BSP 0) to 6.63-6.08 with BSP addition (p
Fields of Study & Subjects
Food Quality and Safety Studies
Food composition and properties
Food and Agricultural Sciences
Publication details
- Journal / source
- Culinary Science & Hospitality Research
- Volume
- 32
- Issue
- 1
- Pages
- 118–127
- Publication date
- 31 January 2026
- Language
- EN