ARTTE Applied Researches in Technics, Technologies and Education Journal of the Faculty of Technics and Technologies, Trakia University https://sites.google.com/a/trakia-uni.bg/artte/ ARTTE Vol. 7, No. 1, 2019 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2019.01.004 29 IMPACT OF THE ADDITION OF BARLEY FLOUR ON INDICATORS OF BREAD FROM A MIXTURE OF WHITE WHEAT AND RYE FLOUR Tatjana Pavlova 1 , Zlatin Zlatev 2 1 Faculty of Technological and Technical Sciences, Saint Kliment Ohridski University of Bitola, Dimitar Vlahov bb str., 1400 Veles, Republic of North Macedonia e-mail: tatjanapavlova15@yahoo.com 2 Faculty of Technics and Technologies of Yambol Trakia University of Stara Zagora 38 Graf Ignatiev str., 8602 Yambol, Bulgaria e-mail: zlatin.zlatev@trakia-uni.bg Abstract: The influence of the addition of barley flour on indicators of bread from a mixture of white wheat and rye flour was tested. It has been found that the ratio of 30% white wheat and 70% rye flour is suitable for a control sample to which barley flour is added, because at this ratio there are high values of the conductivity indicators, Total dissolved solids, Oxidation-reduction potential, and the pH is neutral. It has been shown that the 30% added barley flour to a mixture of wheat and rye flour has no significant influence on the appearance and color of the bread and improves its organoleptic characteristics. The results of the study show that good results are obtained in studies based on VIS spectral data because the major part of the properties tested for flour, dough and bread are visible properties that can be analyzed in the visible spectrum of the reflected light. Spectral indexes obtained in the 620 nm range were found to be a suitable tool for the analysis of rye-wheat bread with added barley flour. Keywords: White wheat flour, rye, barley, sensory analysis, color, spectral characteristics, spectral indices. 1. INTRODUCTION The use of flour mixes increases the range of bread and bakery products [4]. The large number of potentially active nutrients and their multifunctional properties make the barley (Hordeum vulgare) a functional component for the production of healthy food products and food supplements [8, 19]. Rye flour is characterized by a relatively high content of calcium, potassium, sodium and low copper, zinc and iron [10]. The use of barley in bakery blends explores Stoeva [16]. According to the author, non- traditional use of barley rich in β-glucan in wheat mixtures for bakery purposes is a health concern. In this sense, a suitable mixture to achieve a higher amount of β-glucan is 50% wheat - 50% barley. It states that the presence of barley in various mixtures with wheat leads to a reduction in their technological and baking characteristics, the degree of reduction being dependent on the quality status of the varieties used and the proportion of barley in the mixtures. According to Bastin [2], the use of various flours will result in a varied appearance, taste and nutritional value of bread and bakery products. The author points out that barley adds malt flavor to bread. She recommends using 1 part barley to 3 parts wheat flour. Mihalkova et al. [9] investigate mixtures of various flours, including white wheat, rye and barley. The authors offer bread making technology from this blend. The addition of barley flour is 10%.