FATTY-ACIDS, MINERAL-COMPOSITION AND FUNCTIONAL (BREAD AND CHAPATI) PROPERTIES OF HIGH PROTEIN AND HIGH LYSINE BARLEY LINES

Six barley lines derived from crosses involving Hiproly (SV 73608 x Mona5) and Riso 1508 with higher yield recipients V 4342 and V 5681, along with the four parents, were analyzed for fatty acids and mineral composition. Dough properties, bread and chapaties were characterized by blending barley line (B 82503) at 2.5-25% with bread wheat flour (Pak 81). Fatty acid contents were myristic acid, 0.60-1.16%; palmitic acid, 16.68-20.84%; stearic acid, 1.30-3.33%; oleic acid 16.19-19.11%; linoleic acid, 50.13-57.67%; linolenic acid 5.90-8.33% and degree of unsaturation 1.40-1.50%. The derived lines contained similar amounts of essential fatty acids. Significant variation for magnesium, copper, zinc, phosphorus and potassium was observed but overlapped among the lines and parents. The calcium, iron, and manganese showed non-significant differences among lines and parents. Blending up to 10% barley flour with bread wheat flour gave farinograph characteristics comparable to those of pure wheat flour, but increasing the proportion of barley beyond this decreased the mix time and dough stability. Bread baking tests verified that up to 10% barley could be mixed with wheat without adversely affecting loaf volume and other quality attributes. For chapati making up to 20% barley could be blended into the wheat, yet yield acceptable quality.