The objectives of this study were to investigate the possibility of replacing partially common wheat flour (WF) by barley flour (BF) and to study the effect of its incorporation on the sensory evaluation and quality of Moroccan bread. Barley furnishes a multitude of dietary nutrients including ß-glucan soluble fiber and vitamin E. Chemical and physical analyses were determined for the composite flours. BF was incorporated with WF to replace 0, 5, 10, 20, 50 and 100 % of the WF for bread making. The same essays were conducted with a bread improver, containing ascorbic acid. The bread-making was led according to the protocol defined by French test NFV03-716. Sensory evaluation of dough, bread and crumb and volume were determined as well. This study showed a decrease in sensory properties and loaf volume of bread occurred on increasing the level of BF due to its weak and non elastic gluten. The effect is highly significant (α=1%) for level superior than 10 %. However, with the addition of bread improver, the effect of BF has been attenuated, particularly for bread volume and sensory proprieties related to the dough and crumb. No significant differences were found up to 20 % addition of BF. The results revealed that it was possible to use BF at a level of 10-20 % to produce bread that satisfied baker’s needs and consumer's sensory expectations. However, this level may be increased to 50 % to produce flat and dense bread with high content of soluble fibers and tocols.
