Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

Abstract

Highland barley has the nutritional characteristics of high protein, high fiber, high vitamin, low fat, and low sugar and is a high-quality cereal crop. In this study, the effect of highland barley powders with different peeling rates on the rheological properties of dough and bread quality was studied. The ash content in QK0 was as high as 2.19%. After peeling, the ash content decreased significantly. The oil holding capacity of QK4-35% and QK5-35% was lower than that of the control group. From the perspective of health, it was beneficial to the production and promotion of food. The G′ and G″ of samples QK4-35% and QK5-35% were relatively close to the control group. The creep and recovery abilities of samples QK4-35% and QK5-35% were better than other highland barley compound doughs. With the increase of the peeling rate of highland barley powder, the overall acceptability of highland barley bread samples increased from 34.9 to 60.1. Novelty impact statement Highland barley is rich in dietary fiber and β-glucan. To study the influences of highland barley with different peeling rates on the rheological properties of dough and bread quality, highland barley powder was added with different peeling rates to bread flour. In general, it can be concluded that the addition of highland barley powder endows the bread with more unique flavor substances, thus making the bread more popular among consumers.