Influence of Substituting Regular and Waxy Barley Flour in Wheat Based Bread Quality
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Abstract:
Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.Keywords:
Chewiness
Barley flour
Bread making
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Replacement of wheat flour by 10, 20 30% waxy and normal (non-waxy) hull-less barley flour was tested for the effects on bread-making properties. The addition of waxy hull-less barley flour resulted in lower amylograph pasting temperature, peak, and set back viscosities and in higher water absorption, compared with normal hull-less barley flour. Increasing proportions of hull-less barley flour significantly decreased the loaf volume and had deleterious effects on subjective bread scoring. Replacement of 10% of wheat flour by both waxy and normal hull-less barley flour did not significantly affect bread characteristics. However, significant differences in bread quality were observed between the control bread and bread containing more than 20% barley flour, with the normal barley flour showing slightly better scores in organoleptical preference. Textural measurements of crumb firmness showed that the bread containing 20% waxy hull-less barley flour hardened slower during 5-day storage at than bread containing normal hull-lee barley flour.
Bread making
Barley flour
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In order to investigate the influence of wheat flour blending on quality of wheat flour and steamed bread,the waxy wheat flour was added to the common wheat flour in different proportions,and then determined a series of quality parameters of wheat flour and steamed bread.Those results indicated that the amylopectin content,ratio of amylopectin and amylose,wet gluten content and Zeleny sedimentation value increased respectively after blending with waxy flour,while and amylose content,total starch content and falling number decreased significantly.The gelatinization parameters such as the maximum viscosity,final viscosity and setback decreased significantly,and the gelatinization temperature changed in a very small scope.When 5%~10% waxy wheat flour was added into the common flour,the quality of the steamed-bread improved significantly as the scores of the color,smell,outer shape,resilience increased greatly.The utilization of the waxy flour can improve the water intention ability and decrease the hardness of steamed bread,so that the anti-staling ability of steamed bread is improved greatly.
Steamed bread
Falling Number
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Summary Soybean (full‐fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption capacity of the flour blends and the mixing time of the dough decreased with increase in the level of soybean and barley flour separately and in combinations. Protein and glutelin contents increased significantly on blending of soyflour (full‐fat and defatted) to bread wheat flour. The breads prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The bread volume decreased with increasing amount of non‐wheat flour substitution. The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of soybean (full‐fat and defatted) and barley flours increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavour of the product. The addition of 10% of soyflour (full‐fat and defatted) or 15% of barley flour, full‐fat soy + barley or defatted soy + barley flour to bread flour produced acceptable bread.
Flavour
Soy flour
Organoleptic
Barley flour
Bread making
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This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.
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Barley flour
Bread making
Wheat bread
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Different proportions of raw and sprouted barley flour were separately blended with wheat flour and the mixtures analyzed for their physicochemical and pasting properties. Blending with barley flour resulted in an increase in protein, fat and ash content. An increase in barley fraction significantly decreased the bulk, true density and colour (L* and b* values) of blends, while the angle of repose increased significantly. Incorporation of sprouted barley flour compared with raw barley flour led to a greater percentage change in the parameters studied: peak viscosity and setback increased, while peak time and pasting temperature decreased. Blending of wheat flour with sprouted barley flour in comparison with raw barley flour showed lower increases in peak viscosity and setback values. Flour blends were then used for the production of cookies that were analyzed for their physicochemical, textural and sensory attributes. Cookies containing raw barley flour had a higher spread ratio than cookies made from sprouted barley flour blends. Blending with barley decreased the L* value of cookies, with incorporation of sprouted barley showing a smaller decrease in L* value than raw barley. Hence, incorporation of sprouted barley resulted in flour blends with improved pasting properties and better quality gluten-free cookies.
Barley flour
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Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.
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Abstract BACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour. CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry
Whole wheat
Bread making
Wheat germ
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The effectiveness of barley products in reducing the risk of cardiac diseases by lowering the cholesterol level and controlling blood sugar has been attributed to the presence of (1→3, 1→4)- β -D-glucan, the polysaccharide in the form of fiber that is a major constituent of cell walls of barley endosperm. The aim of this work was to determine the barley variety with the highest content of β-glucan at Eastern Croatia region and to use barley flour of that variety as a supplement for production of bread and pasta with increased functional properties. β glucan content was determined in nine varieties from four different locations. Variety richest in β glucan was variety Bingo from Osijek (4.98 g/100g d.m. basis) and it was used for barley flour production that was blended with wheat flour in different ratios. These mixtures were conducted to rheological evaluation with farinograph, mixograph, extensograph and amylograph. The results of rheological tests showed that barley flour addition higher than 20% significantly decreases the rheological quality of dough, due to lower quantity and poor quality of gluten. Sensory, textural and color properties of bread samples produced from barley/wheat flour blends (20:80, 30:70, 40:60 and 50:50) were evaluated. In order to obtain bakery products with satisfactory quality by using more than 20% barley flour, process parameters should be optimised (usage of stronger wheat flours or different additives). Barley flour and wheat semolina blends (10:90, 20:80, 30:70, 40:60 and 50:50) were used for pasta (noodles) production. Pasta colour, optimum cooking time, pasta cooking loss, water absorption and sensory attributes were determined. Results showed that, despite the darker and less yellow color and increased pasta cooking loss, addition of barley flour up to 40% provides good quality pasta. β glucan content in bread and pasta after drying and cooking was determined in order to examine the stability of barley β glucan during processing. β glucan content was not decreased after baking of bread and drying and cooking of pasta samples which implies the resistance and stability of barley β glucan during processing.
Farinograph
Barley flour
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