Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads

Abstract

The ability of high-ß-glucan barley (HBGB) flour vs regular commercial barley (CB) and 2common wheat flour (WT) to make highly nutritious wheat (WT) blended breads meeting functional and 3 sensory standards has been investigated. Mixed breads obtained by 40% replacement of WT flour by 4 HBGB flours are more nutritious than those replaced by CB flours, and much more than regular WT 5 flour breads in terms of elevated levels of dietary fibre fractions (soluble, insoluble, resistant starch and ß-6 glucans), slowly digestible starch subfraction and bioaccessible polyphenols providing higher antiradical 7 activity. WT/CB and WT/HBGB breads can be respectively labelled as source of fibre ([3 g DF/100 g food) 8and high-fibre breads ([6 g DF/100 g food), according to Nutritional Claims for dietary fibre foods The 9 consumption of 100 g of WT/HBGB can meet up to almost 50% the required dietary fibre, providing a ß-10 glucan intake high enough to meet the requirements of the EFSA health claim (3 g/day), contributing a 11 reduced blood cholesterol level. The techno-functional performance of fresh blended breads and the 12 sensory appreciation were in general preserved, or even improved.

Glycaemic index of wheat bread

“…oats, barley, rye) could not be shown as being sufficient enough to reduce the GI of bread , but the use of β‐glucan cultivars three‐four times higher was more efficient. Bread prepared with blended wheat and high β‐glucan barley flours (60:40) resulted in the significant reduction of starch hydrolysis, probably due to lower starch, which is high in viscous soluble dietary fibre . The effect of β‐glucan in lowering the GI of barley‐containing breads is mainly due to its viscosity, which decreases the mobility of intestinal contents, thus, increasing the share of unstirred layers, and, in this way, reducing the absorption of hydrolyzed starch.…”

Optimization of additive content and their combination to improve the quality of pure barley bread

“…The optimal barley bread formulations (1-3) were characterized by lower cell density in relation to composite wheat/barley (60:40) breads reported by Rieder et al (2015) and Collar and Angioloni (2014).…”

“…Barley flour is not appropriate for the production of leavened bread due to its weak dough viscoelasticity and gas retention capability (Collar and Angioloni 2014;Newman and Newman 2008). Therefore, the formulation of composite wheat-barley bread has been more common than pure barley bread (Collar and Angioloni 2014;Rieder et al 2012;Sullivan et al 2010Sullivan et al , 2011Baik and Ullrich 2008;Trogh et al 2004;Gill et al 2002).…”

Development of technology for bakery products of functional purpose using non-traditional raw materials

“…Рост онкологических заболеваний в последние десятилетия привлекает внимание специалистов во всем мире к этому во-просу [4,5,6,10]. Несмотря на то, что этиология рака до конца не изучена, установлено, что в развитие патологии значительную роль играет питание.…”