A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid

Sheikholeslami, Zahra; Karimi, Meghdad; Komeili, Hamid Reza; Mahfouzi, Maryam

doi:10.1016/j.lwt.2018.04.001

Cited by 27 publications

(19 citation statements)

References 36 publications

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“…Zhang et al (2016) found that noodle containing 60% pre‐gelatinised hulless barley powder modified by the extrusion method exhibited better cooking properties. When the amount of HB flour was more than 20%, some ingredients, such as gluten and food hydrocolloids, would be required to improve the quality of noodles or bread (Yamasaki et al , 2017; Sheikholeslami et al , 2018). Therefore, it is necessary to explore a new process method to prepare high‐quality noodle with high content of HB flour in order to improve the nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Zhao

Shang

Wang

et al. 2020

Int J of Food Sci Tech

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The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.

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Section: Introductionmentioning

confidence: 99%

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Zhao

Shang

Wang

et al. 2020

Int J of Food Sci Tech

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“…In general, and as can be seen from the results, whole grain barley flour doughs had higher water absorption (which is measured from the farinograph burette) than the whole grain wheat one. This can be a result of the higher fiber content of whole grain barley than wheat flours (15.9 and 10.6%, respectively, data not shown), with high tendency to hold water of barley flours in general when compared with wheat one (Skendi et al, 2010;Koletta et al, 2014;Sheikholeslami et al, 2018).…”

Section: Rheological Properties Of Whole Grain Bread Doughsmentioning

confidence: 97%

“…Several attempts have been made to produce leavened bread from barley. Most of studies focused on the partial replacement of wheat flour with barley one (Swanson and Penfield, 1988;Dhingra and Jood, 2001;Holtekjølen et al, 2008;Škrbić et al, 2009;Al-Attabi et al, 2017, Sheikholeslami et al, 2018. Sullivan et al, (2010) studied the effect of using pearled barley flour to replace from 20 to up to 100% of wheat flour in the production of pan bread.…”

Section: Introductionmentioning

confidence: 99%

“…As a result, food technologists seek to maintain an acceptable quality of such breads by using a number of bread improvers which include for examples: vital wheat gluten, ascorbic acid, emulsifiers, enzymes, hydrocolloids … etc. Inclusion of these improvers has a significant enhancement on the physical properties, sensorial acceptability and quality characteristics of whole grain breads in general (Tebben et al,2018;Sheikholeslami et al, 2018;Parenti et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.

Abd-El-Khalek

2020

SVU-International Journal of Agricultural Sciences

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There is a renewed attention in barley for being used in food products due to its nutritional benefits. Unfortunately barley breads are still inferior in their quality characteristics when compared to their wheat counterparts. The present work studied the individual and interactive effects of three bread improvers (i.e. vital wheat gluten VWG, ascorbic acid AA and sodium stearoyl-2-lactylate SSL) on the quality characteristics of wholegrain barley bread. Results showed significant effects of such improvers on both bread specific volume and overall sensory acceptability. VWG-AA and AA-SSL interactive effects were positively correlated with bread overall acceptability. Inclusion of bread improvers according to the obtained optimized formula showed a positive effect on bread with regard to its dough rheological properties (longer stability time, lower degree of softening and higher extensibility), physical (specific volume), textural (hardness and springiness), and crumb DIA characteristics of bread. Chemical analysis showed higher nutrient contents (protein, fiber and minerals) in the optimized barley bread when compared to their wheat counterparts. The overall sensory characteristics of the optimized barley bread were acceptable by the panelists with scores corresponded to-like moderately‖ compared to-extremely like/like very much‖ in case of wheat bread.

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“…Hull‐less barley is known for its high content of total dietary fiber including β‐glucans, arabinoxylans, cellulose, fructans, galactomannans, and arabinogalactans (Bhatty, ; Hatcher, Lagasse, Dexter, Rossnagel, & Izydorczyk, ). β‐glucans are a type of soluble fiber (Choo & Aziz, ) which can be available in large quantities in hull‐less barley, and it is recognized to have physiological function such as intestinal cleansing, blood glucose regulation, cholesterol reduction, and immunity improvement (Sheikholeslamia, Mahdi, Hamid, & Maryam, ; Škrbić, Milovac, Dodig, & Filipčev, ). In addition, hull‐less barley contains bioactive substance including phenolic substance, flavonoid, and γ‐aminobutyric acid, such as ferulic acid, isoferulic acid, vanillin, coumaric acid, eugenic acid, hydroxybenzoic acid, erucic acid, chlorogenic acid, protocatechuic acid, catechuic acid, flavanol, anthocyanin, and proanthocyanin (Kim et al, ).…”

Section: Introductionmentioning

confidence: 99%

Changes in shelf life and quality of fresh hull‐less barley noodles during storage

et al. 2019

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Background and objectives In order to study the quality changes of fresh hull‐less barley noodles (FHBN) during storage, the total plate count (TPC), cooking quality, color, texture, and moisture characteristic of FHBN were investigated at 0 hr, 6 hr, 12 hr, 18 hr, 24 hr, and 30 hr of storage at 25°C. Findings The FHBN deteriorated after storage for 24 hr (TPC was 1.4 × 106 CFU/g), while the fresh wheat noodles (FWN) deteriorated after 18 hr (TPC was 106 CFU/g). In addition, T21 and T22 in FWN were bigger than that in FHBN and the moisture in FWN was more easily lost. During the storage of FHBN, the cooking loss ratio and percentage of broken noodles increased significantly, while L* and aw decreased. The proportion of strongly bound water decreased, while the proportion of weakly bound water and free water increased. During the safe storage period, the hardness, springiness, gumminess, and chewiness showed a decline trend while the hardness and gumminess increased after deterioration. Conclusions Fresh hull‐less barley noodles had longer shelf life and better water‐holding capacity compared with FWN. The cooking quality, texture characteristics, and brightness reduced significantly during storage, and the increase in TPC, water loss, and migration were the main reason of this phenomenon. Significance and novelty The shelf life of FHBN and FWN stored at 25°C was compared, and the causes that resulted in the differences were analyzed. Through the correlation analysis, the reason for the decline in the quality of FHBN was obtained.

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A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid

Cited by 27 publications

References 36 publications

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.

Changes in shelf life and quality of fresh hull‐less barley noodles during storage

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