Abstract Background and Objective There is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain‐based bread were reduced compared to refined wheat‐based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra‐fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough properties and bread qualities were studied. Findings The increased addition of ultra‐fine ground whole grain HB from 5% to 40% to wheat increased dough development time, whereas, decreased dough stability time, elasticity, pH, G′ modulus, and G″ modulus. The increased substitution of ultra‐fine ground whole grain HB to wheat further reduced the specific volume, cohesiveness, elasticity, and resilience of bread, whereas, increased the hardness, adhesiveness, and chewiness of bread. Conclusions The partial substitution of wheat with ultra‐fine ground whole grain HB from 5% to 40% wheat significantly affected wheat‐HB dough properties and resultant bread qualities mainly due to weakened gluten networking. Significance and Novelty The 5%–10% substitution of wheat by ultra‐fine ground whole grain HB showed the optimum dough properties and bread qualities compared to other treatments, which substituted 20%–40% wheat flour.
Abstract Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole‐grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole‐grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh get 80UMM, 150UMM, and 200UMM samples. Particle size of WHB and BHB reduced significantly after ultrafine grinding. As the particle size decreased, moisture content of WHB and BHB decreased significantly, whereas fat content increased significantly. Redistribution of fiber components in WHB and BHB from insoluble to soluble fractions was also observed. Wherein, content of soluble pentosan of WHB and BHB increased significantly from 0.56% and 0.78% (80 M) to 0.91% and 1.14% (200UMM), respectively. Damaged starch of WHB and BHB increased significantly from 8.16% and 8.21% (80 M) to 10.29% and 10.07% (200UMM), respectively. Content of phenolic acid and flavonoid of WHB and BHB and associated antioxidant capacity were increased after ultrafine grinding. Color of L * value increased significantly, a * and b * values decreased significantly, indicating the whiteness of WHB and BHB was increased after ultrafine grinding. Pasting temperature of WHB and BHB decreased, whereas peak viscosity increased. X‐ray diffraction patterns of HB showed typical A‐ and V‐style polymorphs and the relative crystallinity of HB decreased as the particle size decreased. Taken together, ultrafine grinding has shown great potential in improving the nutritional, physiochemical, and antioxidant properties of whole‐grain HB. Our research findings could help better understand the ultrafine grinded whole grain HB in food industry.
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