Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours

Choi, Ikseon; Lee, Mi-Ja; Choi, Jae-Sung; Hyun, Jong-Nae; Park, Ki-Hoon; Kim, Kee-Jong

doi:10.1007/s10068-011-0095-5

Cited by 15 publications

(10 citation statements)

References 20 publications

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“…This result was in agreement with those reported in earlier studies (Choi et al 2011). This result was in agreement with those reported in earlier studies (Choi et al 2011).…”

supporting

confidence: 94%

“…On the basis of our previous studies (results not reported), the quality of wheat-barley composite bread was significantly affected when the bread contained 30% barley flour. This result was in agreement with those reported in earlier studies (Choi et al 2011). Therefore, the objectives of the present work were 1) to investigate the effects of β-glucanase (in the range of 0.02-0.08%) on dough properties and bread qualities and then 2) to determine the optimum addition level of β-glucanase.…”

supporting

confidence: 91%

“…Several studies on breads supplemented with barley flour revealed that there was no significant difference in terms of bread volume and crumb firmness between pure wheat bread and bread with the addition of a maximum of 10% barley flour (Dhingra and Jood 2002;Choi et al 2011). A maximum of 15-20% barley flour can be added without causing excessive disturbance to the overall dough quality, whereas an increased proportion of barley flour causes a decrease in loaf volume along with a dull brown color and a hard crumb texture (Izydorczyk et al 2001;Dhingra and Jood 2004).…”

mentioning

confidence: 99%

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Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Dong

Zhou

et al. 2014

Cereal Chem

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Cereal Chem. 91(6):631-638Barley is rich in nutritionally positive compounds, but the quality of bread made of wheat-barley composite flours is impaired when a high percentage of barley is used in the mixture. A number of enzymes have been reported to be useful additives in breadmaking. However, the effect of β-glucanase on breadmaking has scarcely been investigated. In this paper, the influence of different levels (0.02, 0.04, 0.06, and 0.08%, based on composite flour) of β-glucanase (100,000 U/g) on the properties of dough and bread from 70% wheat, 30% barley composite flour were studied. Although dough development time, dough stability, and protein weakening value decreased after β-glucanase addition, dough properties such as softness and elasticity as well as bread microstructure were im-proved compared with the control dough. β-Glucanase also significantly improved the volume, texture, and shelf life of wheat-barley composite breads. The use of an optimal enzyme concentration (0.04%) increased specific volume (57.5%) and springiness (21%), and it reduced crumb firmness (74%) and staling rate. Bread with added β-glucanase had a better taste, softness, and overall acceptability of sensory characteristics compared with the control bread. Moreover, the quality of wheat-barley composite bread after addition of 0.04% β-glucanase was nearly equal to the quality of pure wheat bread. These results indicate that dough rheological characteristics and bread quality of wheat-barley composite flour can be improved by adding a distinct level of β-glucanase.

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“…This result was in agreement with those reported in earlier studies (Choi et al 2011). This result was in agreement with those reported in earlier studies (Choi et al 2011).…”

supporting

confidence: 94%

supporting

confidence: 91%

mentioning

confidence: 99%

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Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Dong

Zhou

et al. 2014

Cereal Chem

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“…Choi et al. (2011) reported that the substitution of >20% barley flour resulted in a noticeable increase in breadcrumb firmness. Gill, Vasanthan, Ooraikul, and Rossnagel (2002) have suggested that β‐glucan in bread bound considerable amounts of water in the dough and limited the development of the gluten network, resulting in increased bread crumb firmness.…”

Section: Resultsmentioning

confidence: 99%

Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

Liu

Qiao

Zhai

et al. 2020

Journal of Food Science

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Hull-less barley (HLB),especially waxy HLB,contains many physiologically active ingredients;however,its poor processing performance and end-product quality are unfavorable. In this study, 80% waxy or normal HLB wholegrain flour (WGF) and 20% wheat flour were used for baking bread. The farinograph and pasting properties of composite powders, and the nutritional value, textural properties, and in vitro hydrolysis of resultant breads were evaluated. The addition of a high proportion of HLB WGFs significantly increased the nutritional value of breads, especially the β-glucan contents of waxy HLB breads. The addition of HLB WGFs and a suitable amount of wheat gluten led to a lower degree of softening of HLB bread flours but improved its farinograph characteristics, such as higher water absorption rate, development time, stability time, and farinograph quality number. Although the sensory profiles of HLB breads were considerably lower than those of wheat bread, they still received a good overall acceptability from a panel of sensory evaluators. HLB breads, particularly the waxy types, exhibited higher hardness, gumminess, chewiness, and lower specific volume, glycemic index and equilibrium concentration in starch hydrolysis. After baking, the starch crystallinity of dough changed from A to V type, and the relative crystallinity decreased. Overall, waxy HLB breads had more nutritional value than normal HLB breads. Higher β-glucan and total dietary fiber content in HLB might have a positive effect on the nutritional value of the resultant breads. However, high β-glucan and total dietary fiber was also accompanied by a negative effect on the sensory quality and processing performance of the end product.

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“…Barley menjadi sereal yang baik untuk konsumsi manusia, dan masih diperkenalkan sebagai salah satu bahan fungsional dalam industri pangan, dimana penambahan barley dilakukan ke dalam produk dengan tujuan untuk menghasilkan produk pangan yang kaya serat. Barley berhasil ditambahkan ke dalam adonan dalam pembuatan muffin, pancakes, biskuit, dan cookies (Choi et al, 2011). Cavallero et al (2011) dalam penelitiannya menggunakan tepung barley dan pengkayaan β-glucan ke dalam tepung terigu dengan fraksi yang berbeda-beda untuk memproduksi roti, kemudian dilakukan penentuan gula darah postprandial untuk setiap treatment.…”

Section: Penggunaan β-Glucan Dari Barleyunclassified

Perlakuan Pada Roti Gandum Untuk Menurunkan Indeks Glikemiknya

Muflihati

2018

JIPHP

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Roti gandum umumnya memiliki nilai indeks glikemik yang tinggi sehingga sering digunakan sebagai sampel standar dalam penelitian yang kemudian dibandingkan dengan produk makanan lain yang diteliti. Beberapa inovasi telah dilakukan untuk menurunkan nilai indeks glikemik pada roti gandum. Review ini akan membahas treatment yang dilakukan untuk menghasilkan produk roti dengan indeks glikemik yang lebih rendah, berdasarkan penelitian yang pernah dilakukan.

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Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours

Cited by 15 publications

References 20 publications

Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

Perlakuan Pada Roti Gandum Untuk Menurunkan Indeks Glikemiknya

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