Admissions Open
Admissions Open
Bread consumption has increased continuously in many developing countries due to changing eating habits, a steadily growing population and because a large proportion of the overall increased incomes can now be spent on foods (Seibel, 2011). Today, bread is produced in a large scale by a few production units and then distributed and redistributed over large distances to wholesalers, supermarkets and instore-bakeries (Hy, 1998; Decock&Cappelle, 2005; Mondal&Datta, 2008; Stampfli&Nersten, 1995; Whitley, 2009). Currently, the bread industry is characterized by cost effectiveness (relatively high-quality breads to a low price) and competition (Mondal&Datta, 2008). Breads made from barley flour, up to 15% level, are considered as most acceptable, organoleptically and nutritionally as they contain appreciable amounts of protein, total lysine, dietary fibre, β-glucan and minerals (Dhingra and Jood, 2001).