Food and Drug Administration (FDA, 2005) has recommended a
minimum 3 g intake of b-glucan per day therefore wheat flour was
replaced with barley flour in such a way so as to give 1.5, 3.0 and
4.5 g/100 g b-glucan (equivalent to 28, 56 and 84 g/100 g barley
flour incorporation) in the wheat barley flour blends, the blends
containing barley flour were hereafter defined as BF-28%, BF-56%
and BF-84%, respectively. The wheat flour (100%) was considered as
control. The chapatti making behavior of the wheat barley flour
blends and b-glucan incorporated wheat flour was evaluated.