Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread

He, Yue; Xi, Huihan; Chen, Zhiying; Nie, Mengzi; Qin, Wanyu; Wang, Aixia; Liu, Liya; Wang, Lili; Jing, Sun; Bai, Yajuan; Huang, Yatao; Wang, Fengzhong; Tong, Litao

doi:10.1111/ijfs.16079

Cited by 4 publications

(3 citation statements)

References 43 publications

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“…In general, DBD‐ACP treatment had a positive effect on water hydration properties while reducing the thermal stability of whole grains flours. The results showed that WAI, WSI and SP values were 3.45 g/g, 16.97% and 5.04 g/g for WQ, 4.27 g/g, 12.88% and 5.34 g/g for WHB, 4.01 g/g, 16.29% and 4.29 g/g for WT, respectively, which aligned with several previous studies (Contreras‐Jimenez et al ., 2019; He et al ., 2022). Compared with WQ, WHB and WT, the WAI values of WQ 10 , WQ 20 , WHB 10 , WHB 20 , WT 10 and WT 20 increased by 20.58%, 17.68%, 6.32%, 19.91%, 20.45% and 12.97% respectively.…”

Section: Resultsmentioning

confidence: 99%

A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment

Zhu,

Feng,

Zhang

et al. 2024

Int J of Food Sci Tech

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SummaryDielectric barrier discharge atmospheric cold plasma (DBD‐ACP) treatment has been used to reduce microbial contamination on the surface of grains, contributing to improved food safety, however, its effect on the edible and processing of whole grain flours is not totally clear. In this study, the effect of DBD‐ACP (5 W, 0–20 min) on the nutritional, physicochemical and structural properties of whole quinoa (WQ), whole highland barley (WHB) and whole triticale (WT) were evaluated. Results showed that the effect of DBD‐ACP treatment on the nutrient composition of different flours differed between grain types. The total polyphenol content of WQ exhibited the most significant changes after 20 min of treatment, decreasing by 62.98%. In addition, DBD‐ACP treatment increased Thr, Phe and Tyr content and accelerated fat oxidation. The results of in vitro simulated digestion experiments indicated that DBD‐ACP treatment significantly reduced (P < 0.05) the final digestibility of three types of whole grain flours. Besides, 20 min of DBD‐ACP treatment significantly changed the physicochemical properties of samples, evidenced by improved hydration and pasting characteristics, increased water absorption index (WAI) and swelling power (SP) and reduced peak temperature (Tp) and gelatinisation enthalpy (∆Hg), especially in WQ20. Further structural analysis showed that DBD‐ACP treatment caused granule cross‐linking and reduced crystallinity of flours. In conclusion, this experiment provided a theoretical basis for the application of DBD‐ACP in grain processing.

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Section: Resultsmentioning

confidence: 99%

A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment

Zhu,

Feng,

Zhang

et al. 2024

Int J of Food Sci Tech

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“…As found by del Carmen Robles‐Ramirez et al ., 4 bread produced by replacing wheat flour with barley flour has higher nutritional value, including higher fiber, phenolic compounds, and antioxidant activity. Also, He et al 5 . reported that the content of dietary fiber in HBF was higher than that in whole wheat flour.…”

Section: Introductionmentioning

confidence: 99%

“…3 As found by del Carmen Robles-Ramirez et al, 4 bread produced by replacing wheat flour with barley flour has higher nutritional value, including higher fiber, phenolic compounds, and antioxidant activity. Also, He et al 5 reported that the content of dietary fiber in HBF was higher than that in whole wheat flour. However, the unfavorable processing properties of industrial HBF had a great impact on the texture and edible qualities of highland barley bread (HBB).…”

Section: Introductionmentioning

confidence: 99%

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread

Wang

Qin

et al. 2023

J Sci Food Agric

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BACKGROUND This study aimed to investigate the effects of semidry milling on the quality attributes of highland barley flour and highland barley bread. Highland barley flours were prepared by dry (DBF), semidry (SBF), and wet (WBF) milling methods. The properties of different highland barley flours were analyzed, and highland barley breads made from different highland barley flours were evaluated. RESULTS The results showed that WBF had the lowest damaged starch content (15.2 g kg−1), and the contents of damaged starch in SBF‐35 and SBF‐40 (43.5 g kg−1 and 24.1 g kg−1 respectively) were lower than that of DBF (87.6 g kg−1). And SBF‐35 and SBF‐40 with large particles exhibited low hydration performance. In addition, SBF‐35 and SBF‐40 had higher pasting viscosity, pasting temperature, ΔH, and relative crystallinity, consequently resulting in better gel properties than other highland barley flours. These properties could help SBF‐35 and SBF‐40 develop high‐quality bread with large specific volume and superior crumb structure and texture that is similar to the bread with WBF. CONCLUSION Overall, semidry milling not only could improve the characteristics of HBF, but also avoid high starch damage by dry milling and water wasting by wet milling. What is more, highland barley breads with SBF‐35 and SBF‐40 had preferable appearance and crumb texture. Therefore, semidry milling could be regarded as a feasible way to produce highland barley flour. © 2023 Society of Chemical Industry.

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Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods

Nie

Piao

Wang

et al. 2023

Carbohydrate Polymers

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Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread

Cited by 4 publications

References 43 publications

A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment

A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread

Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods

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