Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.

Abdel-Gawad, A. S.; Youssef, M. S. K.; Abouelhawa, Salah; Abdel-Rahman, Asmaa

doi:10.21608/jfds.2018.77757

Cited by 3 publications

(4 citation statements)

References 26 publications

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“…It can be observed that, hull-less barley (Giza 130) grains was significantly higher level of starch compared with the other hulled varieties. Similar finding was reported by Abdel-Gawad et al (2016).…”

Section: Starch Contents In Barley Grainssupporting

confidence: 92%

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Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars

Sorour

Ramadan

Mehanni

et al. 2021

Journal of Food and Dairy Sciences

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The objective of this study was to evaluate the effect of soaking and germination processes on free sugars, starch and non-starch polysaccharides contents of selected Egyptian barley cultivars. Three barley grain cultivars, namely, Giza128, Giza130, and Giza 2000, were investigated. Reducing, non-reducing and total sugars content were increased in all treated barley samples as affected by soaking and germination processes. Starch content of raw barley grains being 59.42, 65.30, and 45.74 % in Giza128, Giza130, and Giza 2000, respectively, while β-Glucan content recorded 4.01, 4.76 and 3.54 %, respectively. Pentosans content in untreated barley samples was 5.09, 3.29 and 4.53% of the same varieties, respectively. Soaking (12 h) for these grains decreased starch, β-Glucan, pentosan content by 2.9-5.3, 5.0-7.6 and 2.4-6.7%, respectively. Also, germination process had a great efficiency role on the starch and non-starch polysaccharides of selected barley grains. A large number of negatively valued components in the grains such as starch and, β-Glucan, pentosan contents of barley decreased prolonging germination time. After 96h of germination, starch, β-Glucan, pentosans content of barely grain samples was decreased by 27.3-32.0, 41.0-42.7 and 33.6-36.0%, respectively. So this study recommended that, the produced flour from soaked and 48h-germinated barley grains increase their nutritional and therapeutic properties can be used to produce improved functional foods.

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Section: Starch Contents In Barley Grainssupporting

confidence: 92%

“…Results indicated that, hull-less barley (Giza 130) grains was significantly lower level of pentosan compared with the other hulled varieties. Similar finding was reported by Abdel-Gawad et al (2016). Soaking process (12h) caused a slight decrease in the pentosan content of barley samples compared with control.…”

Section: Pentosans Contentsupporting

confidence: 89%

Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars

Sorour

Ramadan

Mehanni

et al. 2021

Journal of Food and Dairy Sciences

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“…Adhesivity of bread samples increases with higher β-GRF supplementation, in line with other works showing that bread containing β-glucans exhibits lower moisture loss during storage [11]. Abdel-Gawad [30] reported that β-glucan enrichment could prolong bread shelf life, and the reduction in moisture loss is evident with an increasing concentration of β-glucans. The results confirm that β-glucan can impact bread quality parameters, potentially causing some damage, as observed by other authors [31].…”

Section: Crust and Crumb Attributes And Texture Profile Of The Breadsupporting

confidence: 87%

Development of wheat composite bread using barley β-glucan rich flour

Kovac,

Bregar

2024

Potr. S. J. F. Sci.

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The study highlights the potential for enhancing the nutritional value of wheat bread by incorporating β-glucan-enriched flour derived from barley. Initially, the study explores the air separation of barley flour into fractions rich in β-glucans. The procedure significantly increases the β-glucan concentration from 4.5% in barley to 8.0-10.5% in the separated coarse fractions, with yields varying from 33% to 77%. The optimal fraction of β-glucan-rich flour (β-GRF), balancing β-glucan concentration and yield, was chosen for subsequent evaluations. The impact of different levels of β-GRF supplementation (ranging from 0% to 30%) on the dough texture and sensory characteristics of the mixed wheat bread was tested. The addition of β-GRF has a noticeable influence on the rheological properties of the dough, resulting in longer development times and decreased stability compared to control samples. As the concentration of β-GRF increases to 10%, the specific volume generally rises, reaching 3.5 cm³/g, compared to the control bread with a specific volume of 3.2 cm³/g. However, beyond the 10% β-GRF level, the specific volume starts to decrease. Furthermore, β-GRF addition affects sensory and texture aspects, including bread volume, crumb, and crust characteristics. Despite these alterations, the bread remains within acceptable sensory parameters, and the final product, with 3g of β-glucan per 100 g of bread, meets the criteria for a health claim related to cholesterol reduction. This research underscores the potential to create healthier bread options by harnessing the nutritional benefits of dry concentrated β-glucans from barley, offering a promising avenue for improving the nutritional profile of bread products.

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“…The concentration of any gum and water amount were variable as shown in Table 1 and 2. Gluten-free pan bread were prepared using a straight-dough method according to Abdel-Gawad et. al., (2018).…”

Section: Preparation Of Gfpbmentioning

confidence: 99%

Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

SAbdel-Gawad,

Abd El-Rahman,

Limam

et al. 2023

AJAS

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This investigation was carried out to study the effect of three types of gums namely: Arabic gum (AG), guar gum (GG) and xanthan gum (XG) as well as different water amounts on the physical, sensory, and textural properties of glutenfree pan bread (GFPB). The gluten-free composite flour as base formulation consists of 47.5g rice flour, 47.5g cornstarch, and 5g skim milk powder. Firstly, AG, GG and XG were tested, separately, with constant concentration (2g) and at three different amounts of water (90, 100, and 110 ml). The results indicated that the use of XG significantly increase the specific volume, High/Width ratio and yield of GFPB whereas the baking loss decrease with increasing of water amount used. However, these parameters were diminished in the case of AG and GG by using high amount of water (110 ml). The texture profile analysis (TPA) data indicated that hardness and cohesiveness decreased, while springiness and resilience increased with increasing the water amount. Secondly, three different concentrations 2, 3 and 4g of each gum, separately, were tested with a constant amount of water (110 ml). The obtained results showed that the increase of AG or GG concentration led to enhancement of GFPB specific volume. In contrast, the increase of XG from 2 to 4g with the water amount of 110 ml caused decrease in the specific volume. The TPA data showed that higher doses of gum tended to produce breads with higher hardness, gumminess, chewiness and lower springiness. Moreover, the increasing in water amount resulted in softer, spongier and more resilient crumbs. Good physical, textural and sensory acceptable was obtained with formulation supplemented with 2g XG and 110 ml water.

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Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.

Cited by 3 publications

References 26 publications

Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars

Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars

Development of wheat composite bread using barley β-glucan rich flour

Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

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