Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread

Abstract

Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and β-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food. In this study, the flours of three different grain-colored highland barley varieties Beiqing 6 (BQ), Dulihuang (DLH), and Heilaoya (HLY), were added to Jimai60 (JM, a wheat variety with medium gluten) wheat flour at different substitution levels to investigate their effects on the unextractable polymeric protein (UPP) content, micro-structure, rheological properties and mixing properties of dough, and the color, texture, flavor, and in vitro digestion of Chinese steam bread (CSB). The results showed that the moderate substitution of highland barley (20%) increased the UPP%, optimized the micro-structure of gluten, and improved its rheological properties by increasing dough viscoelasticity. The CSBs made from the composite flours exhibited a similar specific volume, cohesiveness, springiness and resilience to wheat CSB, while the firmness of composite CSBs (particularly JM-HLY-20) was delayed during storage. Importantly, the addition of highland barley increased the contents of TPC, TFC and β-glucan, but decreased the in vitro starch digestibility of CSBs. A sensory evaluation showed that JM-HLY CSB was the most preferable. Taken together, highland barley can be used as a fine supplement to food products, with health-promoting properties.

Hulless barley polyphenol extract inhibits adipogenesis in 3T3-L1 cells and obesity related-enzymes

“…Our results showed that the TPC of HBP extract was 1016.16 ± 3.81 µg FAE/mL. A previous study showed that the TPC of 12 blue highland barley was 336.21 to 453.94 mg GAE/100 g DW (40). The inconsistent results may be due to the different methods for estimation of TPC.…”

Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour

“…As flavonoids and β‐glucan play an active role in reducing blood lipids, blood pressure and blood glucose, it can be inferred that the glutinous rice cakes made with tartary buckwheat and highland barley have strong biological activity with high nutritional value (Luthar et al ., 2021). In support of this, in another study, a high content of total flavonoids and β‐glucan in Chinese steamed bread (made with highland barley flour along with regular wheat flour) resulted in low starch digestibility, and significantly improved nutritional quality (Wu et al ., 2022).…”

“…Mineral water was offered between samples. Hardness (thirty points), springiness (fifteen points), taste (twenty points), structure (fifteen points) and flavour (twenty points) of the glutinous rice cakes were scored (Wu et al ., 2022). One hundred points was set as total score, and the evaluators' scores reflected their overall sensory evaluation of the glutinous rice cakes.…”

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

“…Highland barley flour (HBF) is typically used in composite flour for steamed bread, noodles, chapatti, chiffon cake, and biscuits in recent years (Ruan et al ., 2019; Deng et al ., 2020) because it is hard to form a dough independently (Wu et al ., 2022). Its incorporation level in composites was recommended to be lower than 30% HBF to develop consumer‐acceptable products (Hong et al ., 2021).…”

“…Its incorporation level in composites was recommended to be lower than 30% HBF to develop consumer‐acceptable products (Hong et al ., 2021). It was used at 20% and 30% in composite flour for bread and steamed bread, respectively (Al‐Ansi et al ., 2022; Wu et al ., 2022). Extruded HBF, pre‐gelatinized HBF, and sodium alginate were used in the development of yellow alkaline noodles and white salted noodles, which increased the substitution ratio of HBF to 40% and 60%, respectively (Zhang et al ., 2016; Tuersuntuoheti et al ., 2019; Hong et al ., 2021).…”