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

Abstract

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.

Extending the Shelf-Life of Wheat Bread Using Pentosanes Extracted From Barley

“…The presence of pentosanes in barley flour (78% and 100% extraction) was determined, and the values were recorded in Table (2). The content of total pentosanes, water-soluble pentosanes, and water-insoluble pentosanes in barley flour (78 % extraction) was lower than that of barley flour (100% extraction), the values were (7.49 and 10.25 g/100g), (1.39, 1.55 g/100g), (6.1 and 8.7 g/100g) respectively.…”

“…The moisture content of bread crusts stored at (20, 4, and -18 °C) was determined at different periods of storage, the results are represented in figure (2). It has been noticed a gradual increase in moisture content of the bread crust during storage at 20 °C, the crust moisture of control treatment (T1) was increased and reached its highest level at 72 h, (28.66%) then (30.25%) then (32.55) and arrived at (34.42%) finally.…”