Barley Flour Research Articles

Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry.

Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry.

The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley.

The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley.

Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency

Barley flours available on the market differ in particle size; thus, managing the rheological properties of the batter necessitates adjusting the water addition amount (WAA) during the production of barley flour products. This study explored how to change the WAA appropriately in such instances. To apply the results to various barley flour products, we tested three batter concentrations created by adding water at 3.00, 2.50, or 2.00 times the flour’s weight. Our findings showed that lowering the WAA for the large particle size batter (volume mean diameter, 270 µm) resulted in rheological properties similar to those of the small particle size batter (160 µm) across all concentrations. Additionally, we discovered that the required extent of WAA adjustment depended exponentially on the batter concentration, a significant outcome of this investigation. For lower batter concentrations, such as crepe batter, the adjustment in WAA related to particle size was under 1%, a minuscule figure. Conversely, for higher batter concentrations like cake batter, the adjustment was 5%. These outcomes imply that failing to adjust the WAA following particle size and product types could lead to considerable changes in the final product’s quality. We anticipate that our results will aid in estimating WAA adjustments in the actual manufacturing of barley flour products.Graphical abstract

Effect of Soaked Barley Flour Incorporation in Whole Wheat Flour on the Nutritional Characteristics and Acceptability of Flat Bread (Chapatti)

Pre-cleaned wheat grains were milled to produce whole wheat flour. Cleaned barley grains were soaked in water overnight which were dried till the desirable moisture of 9.0 % and milled to produce barley flour. After this, composite flour of wheat and soaked barley was made at a combination of 0, 5, 10, 15, 20, and 25% barley in the whole wheat flour. The composition and rheology of composite flour were tested and then the chapatti was made from different combinations of flour blend. A sensory evaluation of wheat barley chapatti was also done to know product acceptability. It was observed that protein, ash, beta-glucan, energy value, mineral digestibility (20.28%), and protein digestibility rate (47.96%) increased significantly while the gluten, carbohydrates, and phytates decreased in a significant manner. Dough rheology depicted a significant increase in water absorption and dough development time while dough stability was reduced. Moreover, chapatti developed from 20% soaked barley flour had a significant increase in protein, ash, beta-glucan, and calorie value but carbohydrates were momentously reduced. To summarize, chapatti made from a blend of 20% soaked barley flour in whole wheat flour had increased nutritional value (more mineral and protein digestibility) and good acceptability.

A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content.

This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan content hull-less barley flour and high protein content lentil flour (15%, 30%, and 45%). Additionally, mixed bazlama samples (Mix1, Mix2, Mix3, and Mix4) were produced by supplementing them with both barley and lentil flours. The results showed that 3 g of β-glucan could be provided from the bazlama sample and supplemented with 45% barley flour, which meets the threshold to carry health claims. Supplementing with 30% and 45% lentil flour increased the protein content of the bazlama samples to a level qualifying them as a "high protein". The control bazlama had a high GI, while samples supplemented with 30% and 45% barley or lentil flour and all mixed bazlama samples had medium GI values, and Mix2 had the lowest GI value among all bazlama samples. Also, as the supplementation levels of barley and lentil flour increased, the phenolic contents and antioxidant capacities of the bazlama samples increased. The results of the present study indicate that barley and lentils can be used as an ingredient in traditional flatbreads to obtain products with better functional and nutritional properties.

The bioaccessibility and bioactivity of polyphenols from tsampa prepared from roasted highland barley flour solid-fermented by autochthonous lactic acid bacteria.

The bioaccessibility and bioactivity of polyphenols from tsampa prepared from roasted highland barley flour solid-fermented by autochthonous lactic acid bacteria.

ИЗМЕНЕНИЕ АМИНОКИСЛОТНОГО СОСТАВА БЕЛКА ЗЕРНОВЫХ ТЕКСТУРАТОВ И МУКИ ПРИ ХРАНЕНИИ РАЗЛИЧНЫМИ СПОСОБАМИ

The aim of the study is to investigate changes in the amino acid composition of grain textured flour proteins during storage using different methods. The object of the study was textured flours obtained from barley and oat grain extrudates, barley and oat flour. The experimental samples were stored using different types of packaging with different barrier properties. Samples stored in bulk were selected for analysis directly at the enterprise. The amino acid composition was determined using a verified capillary electrophoresis system at the Research and Testing Center of the Krasnoyarsk State Agrarian University. The limiting amino acids in general for most storage periods and methods were: for oat flour – tryptophan, leucine + isoleucine, for barley flour – lysine, leucine + isoleucine; for textured flours from grain crop extrudates – lysine, tryptophan, leucine + isoleucine. The calculated index of essential amino acids (INA) had a value greater than 1, but did not characterize the protein of flour and texturate from grain extrudate as ideal, acquiring such a value due to the larger proportion of excess amino acids. The protein of oat grain extrudate texturate was less complete compared to the protein of the corresponding type of flour with storage periods of 1 and 12 months. The determined total content of calculated amino acids with the storage option in opaque and transparent polymeric material with an air environment inside the package was higher compared to other options. This allows us to consider these types of packaging as the most optimal of all those considered for storage.

Effect of different hull-less barley varieties on the technological, textural, and nutritional properties of cookies

Hull-less barley is a crop abundant in bioactive compounds and substantial nutrients. In this study, two hull-less barley (cv. Ozen and cv. Yalin) flour was blended with wheat (cv. Cetinel 2000) flour at varying ratios (0%, 25%, 50%, 75%, and 100%) to explore the possibilities of producing cookies with high nutritional value, including enhanced dietary fiber, phenolic compounds, β-glucan, and antioxidant content, while maintaining acceptable sensory quality. The chemical, physicochemical, and nutritional content of the wheat and barley flours used as raw materials were determined, and the functional and quality characteristics of the cookies were analyzed. It was found that hull-less whole barley can be used as a functional food ingredient in cookie production at all supplementation levels. Adding barley to wheat flour decreased the diameter and spread ratio of the cookies while increasing their thickness. The hardness values of the cookies ranged between 20.64 N and 30.45 N., the highest spread ratio was obtained from the control sample, while this value decreased to 5.24 in the cookies made with 100% Ozen barley flour and to 5.27 in the cookies made with 100% Yalin barley flour. The texture properties were found that the hardness values increased with the incorporation ratio. It has been shown that barley is a rich source of bioactive components, which may have potential applications in functional foods.

Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour

Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour

THE HYPOLIPIDEMIC ACTIVITY OF FERULIC ACID ISOLATED FROM HORDEUM VULGARE THROUGH PPAR- γ /SIRT1/ FOXO1/ LXR- α MEDIATED SIGNALING PATHWAY: A BIOCHEMICAL STUDY ON HIGH FAT DIET INDUCED OBESE MALE SPRAGUE DAWLEY RATS

Introduction: Whole grains are known for its medicinal properties for millennia. Numerous whole grains with antihyperlipidemic qualities have drawn attention for researchers as potential therapeutic adjuncts in lowering the incidence of cardiovascular disease. According to certain folklore and preliminary evidence, barley can lower blood body fat levels. The main goal of this study is to present scientific evidence of the lipid-lowering properties of hulled barley grain powder (HBGP) and Ferulic acid (FA), its active ingredient. Materials and methods: Male Sprague Dawley (SD) rats were provided with high fat diet (HFD) to develop hyperlipidemia. Groups 1 and 2 rats were given the standard feed. Rats in groups 4, 5, 6, and 7 were fed a HFD for fourteen weeks. While Group 6 rats received 200 mg/kg body weight of FA, Group 5 rats started receiving 50% of hulled barley flour mixed into their feed in the 3rd week in addition to 50% of regular and HFD meals. Furthermore, rats in Group 7 were given 10 mg/kg body weight of Rosuvastatin. Rats were euthanized right after fourteen weeks, and mRNA expression of peroxisome proliferator activated receptor gamma (PPAR-γ), silence information regulator 1 (SIRT1), forkhead box factors (FOXO1), and liver X receptor alpha (LXR-α) was assessed in liver and adipose tissue (AT) samples. Results: It had been discovered that liver and AT samples of rats supplied with HFD had fewer mRNA expressions of SIRT1, PPAR-γ, FOXO1 and LXR-α than the liver and AT samples of experimental animals. In HFD+HBGP and HFD+FA fed groups, HBGP and FA co-administration significantly (P=0.001) stimulated SIRT1, PPAR-γ, FOXO1 and LXR-α expression therefore reducing adipocyte differentiation in obese conditions. Conclusion: From our current results, it is highly evident that HBGP and its major compound FA have hypolipidemic effect via increasing the mRNA expression of SIRT1, FOXO1, LXRα, and PPAR-γ. The hypolipidemic outcome caused by HBGP may be explained by the presence of prominent phytochemicals like FA. FA and HBGP are undoubtedly promising drugs for the management of health issues associated with hyperlipidemia in the general human population.

Utilization of Germinated Naked Barley Flour in the producing of Balady Bread

Utilization of Germinated Naked Barley Flour in the producing of Balady Bread

Mechanism of protein component addition on digestive properties of starch in fermented barley

Mechanism of protein component addition on digestive properties of starch in fermented barley

Importance of Barley (Hordeum vulgare Linn.) as food and medicine from past to present: A brief overview

Barley (Hordeum vulgare L.) is one of the most ancient cereals that has been used for food and medicinal purposes since the distant past. Historically, Egyptian, Greek, Roman, Chinese, and Indian civilizations have relied heavily on barley as a nutritious food source as well as a therapeutic agent for various ailments. Its health-protective activity is endorsed by many religions and traditional medicines including the Unani system of medicine. In Unani medicine, barley is prescribed for many health conditions such as anti-inflammatory, wound-healing, anti-diabetic, anti-obesity, etc. In Prophetic medicine, barley is prescribed to be consumed as talbina (porridge made from barley flour, milk and honey) to remove weakness of the heart. Because of its unique chemical composition and health effects, barley is gaining unprecedented attention from food scientists, dieticians, food industries and consumers throughout the world. In comparison with other cereal crops, like wheat, rice and maize, barley grains are superior in dietary fiber (such as β-glucan) and tocols, which are valuable for human health. It is well-documented that diets rich in these chemical compounds can protect against hypertension, cardiovascular disease, and diabetes. Owing to the present knowledge of barley’s health-promoting constituents, it can also understand why it was a popular food ingredient in the diets of our ancestors. This review article attempts to briefly summarize the origin, classification, and description of barley grain besides its use as a food and medicinal supplement from ancient times to the present era with scientific evidence.

Bio-composites from barley, wheat, and cassava flours reinforced with oil palm residues: Characterization and tensile mechanical performance

Bio-composites from barley, wheat, and cassava flours reinforced with oil palm residues: Characterization and tensile mechanical performance

Near-infrared spectroscopy combined with support vector machine for the identification of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) adulteration using wavelength selection algorithms

Near-infrared spectroscopy combined with support vector machine for the identification of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) adulteration using wavelength selection algorithms

Barley β-glucan consumption improves glucose tolerance by increasing intestinal succinate concentrations

Barley is rich in β-glucan, which can alter gut microbiota and metabolome profiles, potentially affecting host metabolism. However, the microbiota and metabolites increased by barley β-glucan remain unclear. In this study, we focused on the gut-microbiota-derived metabolite succinate and investigated the microbiome and metabolome profiles altered by barley β-glucan intake. C57BL/6 J mice were fed a standard or middle-fat diet containing barley flour rich in β-glucan or barley flour without β-glucan, and their gut microbiota and metabolome profiles were analyzed. The results showed increased Bacteroides, Parasutterella, and succinate due to barley β-glucan intake independent of diet differences. Next, we used mice lacking slc13a2, a gene that is involved in the cellular uptake of succinate. Wild-type mice showed improved glucose tolerance after the intake of barley β-glucan, but this effect was attenuated in the slc13a2-deficient mice. These results suggest that barley β-glucan intake increases succinate and succinate-producing bacteria and affects glucose metabolism.

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles.

The Status of Beekeeping in Simada District, Amhara, Ethiopia, with Its Challenges and Opportunities

The study was designed to assess the existing beekeeping practices, constraints, and potential of honeybee production in Simada district. The study was carried out in four proportionally selected kebeles of highland, midland, and lowland agro-ecology. Accordingly, a total sample size of 146 beekeepers, depending on their potential, was interviewed using a structured and semi-structured questionnaire. A semi-structured questionnaire, field observation, and focal group discussion were employed to collect primary data. Descriptive statistics such as mean, frequency, and standard deviation were used to analyze the data. The majority of beekeepers in the district are mail-headed, and the majority can read and write. Beekeepers practiced three hive types but mostly used traditional hives. The majority of honeybee colonies are found in midland agro-ecology, but they are not significantly different (P<0.05). About 57.5% of beekeepers obtain their colony through buying, and their colony increases through reproductive swarming. Beekeepers construct both traditional and top-bar hives from the surrounding available material. Frame hives were obtained from GOs on a credit basis. Beekeepers indicated that the majority of honey was harvested in October and November. The second minor harvesting period was from May to June, which depends on the nature of the yearly rainfall conditions. As the respondent's described, they stored honey below one year in a plastic jar, clay jar, and plastic sack when plenty of products were obtained and for medicinal value, unless they used honey during harvesting as a source of income. Predators and pests are major constraints on honey bee production, followed by pesticides and herbicides in the study area. Other identified beekeeping constraints were shown in relative order of importance: drought, death of colony, lack of water, migration, and disease are some of the problems that hinder productivity. Honeybees required feed supplementation during the dry season; about 28% of beekeepers fed their colonies with higher supplements made from February to April. The commonly used supplements were peas and bean flour (Shiro), barley flour (Besso), sugar, honey, and others, including Niger.

Effects of Composite Probiotic Food on Urinary, Serum Biochemical and Oxidative Stress Parameters in a Urolithiatic Rat Model.

Prevention, management or cure of diseases through dietary approaches is becoming increasingly important. Research suggests that probiotic, oxalate-degrading Lactobacillus species administered via a milk and cereal food can prevent kidney stones while also addressing nutritional deficiencies and maintaining essential calcium levels. This study investigates the effect of a composite probiotic milk beverage on urolithiatic rats. Probiotic milk-barley beverage (PMBB) was prepared by fermentation of milk enriched with barley (Hordeum vulgare) flour using starter culture containing oxalate-degrading probiotic strains (Lacticaseibacillus rhamnosus strains MTCC5945 and MTCC25062, Lactobacillus helveticus MTCC5463 and Lactiplantibacillus plantarum M11). Cumin and common salt were used as flavourings. Unfermented milk-barley base (C) served as control. Wistar rats were divided in four groups (N=6). Normal control (NC) group received normal rat diet, and to induce kidney stones, ethylene glycol (0.75 %) and ammonium chloride (1 %) were administered to the disease control (DC) group, PMBB and control (C) groups for 28 days. PMBB and C groups received 1 mL of probiotic milk and barley beverage and unfermented milk-barley base from day 15 to day 28. Indicators of urolithiasis were studied. PMBB significantly (p<0.05) increased urine output, decreased urine oxalate concentrations and increased creatinine, calcium and uric acid concentrations. Serum parameters such as concentrations of calcium, uric acid, urea and creatinine increased significantly (p<0.05) in DC rats, but decreased significantly (p<0.05) in the PMBB group. In addition, serum concentrations of magnesium and osteopontin decreased more significantly in DC rats than in the PMBB ones. The increase in malondialdehyde and decrease in reduced glutathione concentrations observed in the DC group were significantly lower in the PMBB group. The histomorphology of the kidney tissue of DC rats showed calcium oxalate crystal aggregates in the tubules, indicators of renal injury, tubular dilatation, enlarged urinary space and shrunken glomeruli. The PMBB group showed an improvement in the renal histological architecture. Analysis of the caecal digesta of the rats showed a significantly (p<0.05) higher mass fraction of fatty acids (acetic and propionic) in the treatment group. The results show the potential of PMBB in the dietary control of urolithiasis. This study focuses on the antiurolithiatic prospect of a composite probiotic milk beverage produced with oxalate-degrading culture. It also points to a new functional food form that shows promising health benefits in nutrition of patients with urolithiasis.

The role of β‐glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley‐enriched bread

SummaryThis study aims to evaluate how β‐glucanase impacts dough characteristics, and the in vitro starch digestibility and quality of breads from mixed wheat and highland barley flour at different wheat/highland barley flour weight ratios (70/30 and 50/50). The results showed that β‐glucanase reduced the dough's viscoelasticity and enhanced its extensibility, softness, α‐helix (2.52%–16.12%), β‐sheet (11.10%–31.66%) and free sulfhydryl content (22.70%–34.49%). This helped to mitigate the negative effects of a high β‐glucan content on the wheat/highland barley dough (P &lt; 0.05). Moreover, β‐glucanase improved the specific volume (44.67%–56.56%) and springiness (5.56%–40.41%) as well as reduced the hardness of wheat/highland barley bread (7.50%–71.32%). Furthermore, as the higher content of slowly digestible starch (20.81%–30.84%) reduced the enzymatic rate (k value), β‐glucanase‐treated wheat/highland barley bread exhibited lower starch digestibility (66.17%–71.16%) than white bread (75.37%). Therefore, this study indicated that β‐glucanase played an offsetting role on highland barley bread while maintaining relatively low starch digestibility.