Bread Barley Research Articles

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 < 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.

Dietary fibre intake in Kuwaiti older adults assessed by validated food frequency questionnaire

Adequate dietary fibre (25-30g/day) is essential in a healthy diet preventing several health problems (1). Age-related changes reduce gut function and increase risk of constipation. A better understanding of fibre in those over 60y is required. This study aimed to measure fibre intake in those over 60y in Kuwait using the Kuwaiti Food Frequency Questionnaire for fibre (KWFFQ-DF) and explore local food sources of fibre and laxative use.Recruitment was conducted Dec 2022 to April 2023 in Geriatric Health Services in Kuwait and geriatric units across the six main governorates in Kuwait. The study was approved by the University of Glasgow Research Ethics Committee (project No. 200220066) and the Medical Research Ethics Committee of the Ministry of Health in Kuwait (project No 9512018)18). The validated KWFFQ-DF assessed intake of total fibre (TDF), soluble fibre (SF) and insoluble fibre and included seven food groups and 134 food items. The last two questions asked if the participant consumed supplementary fibre and if they took laxatives (type and amount). The associations between fibre intake and gender, age and governorate and between TDF and laxative use were assessed by Chi squared test (P < 0.05 considered significant).The study recruited 210 people (61 males and 149 females; 61- 96y (median 66y). BMI ranged from 18 to 68 (median 29). Mean TDF intake was 28.7 g/d (SD 6.6; 13 to 46 g/ day). Most participants (n= 186, 89%) did not use laxatives. Several foods high in fibre were frequently consumed by participants including dates, as a snack with coffee eaten 2-6 times/day at 2.2 g TDF per portion and almonds once a day as a snack with 12 g of TDF. Whole grain toast, eaten 1-2 times daily contributed 4g TDF but with eggs or cheese at breakfast so higher in fat. Other key sources were barley bread, (8g TDF), vegetable soup, 2-4 times a week (4 g/d TDF) and Tabouleh Salad, typically eaten with grilled meat or chicken at 2g/d TDF. There was no significant association between fibre intake and gender (χ2= 1.033; P < 0.597) or governorates (χ2= 14.66; P < 0.145). However, the findings identified a significant association between fibre intake and age of participants (χ2= 10.066; P < 0.039). Moreover, there was a highly significant negative association between the TDF intake and laxative use frequency (χ2= 25.63, P<0.001).In contrast to some populations, fibre intake for people in Kuwait over 60y is within dietary guidelines and laxative use is low. Foods high in fibre in Kuwaiti cuisine can be, however, associated with high calories due to the sugar and fat content and may be associated with high BMI. The consequences of this need to be explored.AcknowledgementsWe would like to express our sincere gratitude to Dr Ali Alqattan and the medical team at the Geriatric Clinic in Mubarak Hospital for their valuable assistance in facilitating the interviews with participants in this research project.

Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes

BackgroundCereals foods with a high content of dietary fibres or amylose have potential to lower postprandial glucose levels. Optimisation of cereal foods may improve management of type 2 diabetes (T2D).MethodsWe investigated the impact on 4 h postprandial glucose responses given as incremental area under curve (iAUC) of bread made of either 50% RNAi-based (genetically modified) amylose-only barley flour (AmOn) (and 50% wheat flour), 50% hulless barley flour (and 50% wheat flour) or 75% hulless barley (and 25% wheat flour) in subjects with T2D compared with 100% wheat flour bread.DesignTwenty adults with T2D were randomly allocated to one of four breads at four separate visits. We measured fasting and 4 h postprandial responses of glucose, insulin, glucagon, triacylglycerol (TG), free fatty acids (FFA), glucagon-like peptide-1 (GLP-1) and gastric inhibitory polypeptide (GIP). Mixed model ANOVA was used to examine the differences.ResultsBread made from 50% AmOn lowered the 4 h postprandial glucose by 34%, 27%, 23% (P < 0.05) compared with 100% wheat, 50% or 75% hulless barley, respectively. Bread made from 75% hulless barley reduced the postprandial glucose response (iAUC) by 11% (P < 0.05) compared to 100% wheat bread.Postprandial insulin responses (iAUC) were reduced for 50% AmOn compared with 100% wheat and 50% hulless barley and for 75% hulless compared to 50% hulless barley bread (P < 0.05). 4 h postprandial glucagon (tAUC) did not differ between the four bread types (P > 0.05). Lower postprandial GIP (iAUC) was observed after all barley breads compared to 100% wheat (P < 0.05), whereas no difference was seen in postprandial GLP-1. Postprandial TG and FFA (tAUC) were difficult to judge due to differences in fasting values.ConclusionsBread made by replacing wheat flour with either 50% high-amylose or 75% hulless barley flour lowered postprandial glucose responses compared to 100% wheat bread indicating a beneficial impact on glucose regulation in T2D subjects.This trial was registered at clinicaltrials.gov as NCT04646746.

Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet

The present investigation was focused on the effect of whole barley on balady bread properties and its nutritional and biological evaluation through different sets of rats. Chemical, sensorial and microbial properties were determined. The anti- obesity action of high levels of whole barley 60, 80% supplemented bread through 30 female rats evaluated. The increasing level of whole barley flour (WBF) incorporated into bread significantly increased crude fiber and ash contents High levels from WBF led to decrease the microbial load in the bread. Concerning biological evaluation, body weight gain of groups treated with barley had a significant decrease. Nearly all fatty cells from group 5 treated with bread (80% WBF) are small like negative group as demonstrated by histopathology of fatty tissue. Barley bread stabilized blood glucose levels, ameliorated lipid profile, liver enzymes and urea level but creatinine level was in similar level and improved the histological structure of liver tissues. In conclusion, this study demonstrates that incorporating high levels of whole barley into balady bread not only enhances its nutritional and microbial properties but also exerts anti-obesity effects and promotes overall metabolic health in rats. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits.

Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities

Highland barley (Qingke) is rich in nutrients and has the nutrient composition of “three highs and two lows,” which are high vitamin, high soluble dietary fiber, high β-glucan, low fat, and low sugar. In this paper, it was proposed to remove the layers of different ratios with different peeling rates. Then, different peeled highland barley was milled into flour and added to bread flour in the same proportion to make wheat-highland barley bread. The results showed that the removal of the cortex of highland barley flour was beneficial to its fermentation characteristics, the comprehensive capacity of gas production and gas holding has been improved, and the maximum fermentation height and retention coefficient were both at QK2-35%, while the gas production at QK4-35% is higher than other samples. From QK0-35% to QK5-35%, the L ∗ significance of the highland barley bread increased, from 56.31 to 70.88. The results showed that choosing QK4-35% as the best peeling rate of highland barley flour blends could not only retain the nutritional value of highland barley bread but also optimize the quality of bread to a certain extent, which could attract consumers and has a good development prospect.

Impact of Barley Product on Human Health and Inhibiting Factors for Consuming the Barley Product

Barley is simply a grain, but scientists have given its importance to say that barley is also a nutritious cereal like Rai, Wheat, and Maize, which grows in India. Rice and wheat consumption is very high than other crops in India. As scientists researched Barley's golden benefits, the practice of eating barley started all over the world, otherwise barley was used only in Hawan-Samagri and beer preparation. Barley chapatti is very famous in Maharashtra. Barley product is now easily available in market as barley flour, barley bread, barley flakes, roasted barley etc. Foreigners use barley in their diet, but now Indian high and upper-middle class society use to consume barley in their diet. As it contains many nutrients, so it is very beneficial for health. It is said that people who use Barley in their daily diet do not suffer from constipation, and due to constipation, many diseases are born in the stomach, so we should use barley Chapati in our diet at least one time in a day.

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

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. 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. 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.

Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread

The influences of egg white (EW), egg yolk (EY) and whole egg (WE) on the structure of highland barley dough and the quality of highland barley bread were explored. The results showed that egg powder reduced G' and G" of highland barley dough, which led to the softer texture of dough and endowed bread with a larger specific volume. EW increased the percentage of β-sheet of highland barley dough, EY and WE promoted the transformation from random coil to β-sheet and α-helix. Meanwhile, more disulfide bonds were formed from free sulfhydryl groups in the doughs with EY and WE. These properties of highland barley dough could help highland barley bread develop a preferable appearance and textural feature. It is worth noting that highland barley bread containing EY has more flavorful substances and a better crumb structure, which were similar to that of whole wheat bread. The highland barley bread with EY received a high score according to the sensory evaluation in consumer acceptance.

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.

Study to investigate the concentration of sodium in bread for some Baghdad bakeries

Cardiovascular disease is the leading cause of premature death due to dietaryfactors such as high salt intake. Bread is one of the most important of these sources, asit causes high blood pressure. In this study, 48 samples of three types of bread werecollected from different bakeries in Baghdad regions, namely white bread, brownbread and local bread, with an average of 16 samples for each type. This study is thefirst in Iraq for the purpose of determining the level of sodium concentration added tothe three types of bread. The aim of this study is to establish the approved controlsand standards for adding sodium to bread. The sodium concentration in the samplesmentioned in this study was calculated, using a dedicated sodium concentration kit,produced by Agappe Diagnostics Switzerland. The maximum value of SodiumConcentration for white bread was in AlShaeb Region (3.555gm), while themaximum value of the Sodium Concentration for the Barley Bread type was in theAlghazalia region (3.518gm) and Mahmudiyah (3.496gm) .The maximum value forthe Sodium Concentration was for the third type, which is the local Bread in theAssadar City region (3.604gm).and the a minimum value of the SodiumConcentration for white bread was in Abu Ghareeb region (3.099gm), while the aminimum value of the Sodium Concentration for the Barley Bread type was in theAbu Ghareeb region (3.093gm) , Palestine Str. (3.133gm) And Karrada region(3.188gm ) and the a minimum value of the Sodium Concentration for Local Breadwas in Palestine Str. (3.186gm) and Abu Ghareeb region (3.208gm).Keywords: white bread, brown bread, local bread, Sodium Concentration

Consumption of Barley Bread Rich in Beta-Glucan During an Overfeeding Improves the Serum Lipid Profile and Balances the Intestinal Microbiota in Wistar Rats.

The online version contains supplementary material available at 10.1007/s12088-022-01052-7.

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

SummaryTo explore the effects of wet milling method on highland barley flour and highland barley bread, we investigated the characteristics of highland barley flours and the quality of highland barley breads made from whole grain highland barley flour (WGBF), dry‐milled highland barley flour (DBF) and wet‐milled highland barley flour (WBF). Compared to other highland barley flours, WBF had lower damaged starch content (1.37 g/100 g), higher pasting temperature and higher gel strength. In addition, WBF with large particles exhibited low hydration performance. These properties induced a large specific volume (2.62 mL g−1) and good crumb structure of bread with WBF. However, due to the negative effects of damaged starch and insoluble dietary fibre in WGBF and DBF, the specific volumes of bread with WGBF and DBF (1.30 and 1.70 mL g−1) were lower than the bread with WBF. The results showed that WBF with high starch granules integrity could produce preferable highland barley bread.

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

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.

Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread

In this study, the impact of highland barley germination on bread-making performance, shelf-life, and nutritional value was evaluated. Highland barley was germinated for 24, 48, and 72 h. Results showed that germination produced a functional bread with significantly enhanced nutritional value, as well as antimicrobial and antioxidant properties. Consuming 100 g of germinated highland barley bread per day provides the required minimum daily intake of β-glucan and γ-aminobutyric acid (GABA) as recommended by the European Food Safety Authority (3 g, 100 mg/respectively). Excessive germination (48 and 72 h respectively) negatively affected the formation of the gluten network, which decreased flour water absorption, dough development time, and stability. Additionally, LF-NMR results suggested that germination decreased T21, T22, and T23 populations during storage. This study confirmed that germination under controlled conditions for 24 h could improve bread quality and properties. Significantly, bread made with germinated barley (24 h) had the best impact on bread-making performance, shelf-life, sensory attributes, and overall acceptability.

Medieval Felines in Poetic and Visual Narratives of Anglo-Saxons and the Irish in the 7th–9th Centuries

The article examines the origin of cat’s image in the medieval written tradition. The author believes that the first early medieval portrait of domestic animal was the Latin riddle of Anglo–Saxon Aldhelm. The development of felinistic imagery is analyzed in the comparative aspect of Anglo-Saxon and Irish cultures. The Anglo–Latin riddle tradition is compared with the visual images from hybrid Irish–Northumbrian (or ‘Hiberno–Saxon’) decorated art (Book of Kells) and with the Old Irish poetry of Insular monks (Pangur Bán). The author’s interpretation for enigmatic plot of the famous miniature with cats from the Book of Kells is put for-ward as the theft of special bread by mice for the rite of bread ordeal. The historiographical interpretations of the visual picture of cat-and-mouse games are considered as the abduction of bread for communion and the allegorical interpretation of the Chi Rho page with cats and mice as Muscipula diaboli. A general conclusion is made about the connection of the ordeal by barley bread among the Anglo–Saxons with Eastern Christian superstitions and the sacred significance of bread in the Old Germanic mythopoetic tradition.

Determination of Potassium Bromate in Bread Brands in Sulaimani City, Kurdistan-Iraq

Bread is the most consumed and staple food in many countries worldwide. It is made from dough of flour such as wheat and barley, and water. It usually contains flour improver potassium bromate (KBrO3) which is used by bakers. However, many studies have confirmed the deleterious effects of KBrO3 on human health. Therefore, this study aimed to determine the rate of KBrO3 in five main types of bread in Sulaimani city, Kurdistan-Iraq. The duration of the study was from August 2021 to November 2021. Thirty bread samples were collected from five main products that are extremely consumed by Kurdish citizens. The bread-type products were bakery bread (Nani frn), white hamburger bread (Samun), white bread known as Kurdish bread (Nani Hawrami), pizza, and brown barley bread. Single beam UV–visible spectrophotometer APEL-303 was used for the quantification of KBrO3 in bread samples. The results found that all 30 samples were had KBrO3 residues in their products with different concentrations. Samples of brown barley bread were having the least content of KBrO3 while samples from pizza dough were having the highest concentration of KBrO3. The present study concludes that all bread samples from five major bread types had potassium bromate above the permitted levels allowed by the United States Food and Drug Agency (FDA).

Effects of whole-grain barley and oat β-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial.

This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after the consumption of BB, OB, and WWB compared with WB (p = 0.023), no differences were observed between BB, OB, and WWB (p > 0.05). BB had a lower iAUC for appetite sensation by 21.5%, 23.9%, and 55.7% compared with WB, WWB, and OB (p = 0.005). OB had no effect on appetite and was also less palatable than BB. Subsequent food intakes were similar after the consumption of all test breads (p > 0.05). The encouragement of healthier bread formulations that can beneficially modulate postprandial glycemia and appetite may contribute to the promotion of public health. This trial was registered at ClinicalTrials.gov as NCT04749498.

Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread

The aim of the present study was to investigate the microbial and technological characterization of barley-wheat flour (with 25%, 50%, 75% wheat flour added) breads made from hull-less barley sourdough that was prepared with a starter culture of Lb. plantarum SAB15, Lb. brevis SAB31 and S. cerevisiae SAM1-4. The yeasts isolated from spontaneous hull-less sourdough were sequenced with 26S rRNA gene via identification of the dominant species of S. cerevisiae with FTIR. Hull-less barley, with 13.6% protein, 1.47% ash, 66.15% water absorption and 21 ml sedimentation value, was added to wheat flour and protein, water absorption, and ash values decreased while sedimentation values increased. Hull-less barley-wheat bread samples containing starter culture was obtained with higher volume, specific volume and lower hardness than breads containing spontaneous culture. Especially breads with 25% and 50% barley mix were found to be the best ratios for hull-less barley bread. Although bread containing 75% and 100% barley flour scored low, those containing starter culture scored positively in terms of hardness and chewiness, and were accepted by consumers. With more barley added, there was higher a* and lower b* in the bread, while the breads with starter culture were found to be less yellow and red.

Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods

AbstractBackground and objectivesBarley is rich in bioactive compounds and can prevent some chronic diseases. With the increasing health awareness of the consumers, Qingke barley has been widely consumed in China in the Qingke barley fresh noodles (QBFN), Qingke barley dried noodles (QBDN), Qingke barley bread (QBB), and Qingke barley Chinese steamed bread (QBSB) forms. Preparation methods affect the phenolic profiles, content, and antioxidant capacity of these products. In this work, phenolic profiles and antioxidant activities of the above products were evaluated, and the effects of different preparation methods on the release of phenolic compounds were explained from the perspective of the destruction of the protein–phenol interaction by molecular docking method.FindingsThe main free phenols in these products were gallic acid, ferulic acid, and phloroglucinol, while the main bound phenols were syringic acid, epicatechin, and quercetin. The different preparation methods altered the free and bound phenolic compounds’ contents in different degrees. Compared with the mixed flour, the finished products showed fairly higher DPPH. Scavenging and reduction capacity, and QBB, QBSB showed a higher antioxidant capacity than the QBFN and QBDN. Molecular docking results predicted that phenols and proteins in these products form phenol–protein complexes bounded by hydrogen and hydrophobic bonds. Different preparation methods would breakdown these bonds, resulting in the release of phenolic compounds.ConclusionDifferent preparation methods changed the phenolic compounds content and antioxidant capacity in different degrees, QBB and QBSB have higher level of phenolic content and better antioxidant capacity than QBFN and QBDN. Different preparation methods may breakdown hydrogen and hydrophobic bonds between protein and phenolic compounds by different degrees, resulting in the release of phenolic compounds.

Barley bread with improved sensory and antioxidant properties

The use of barley flour in bread making is limited because barley flour decreases the sensory characteristics of bread. This study aimed to increase the nutraceutical potential of barley bread without affecting consumer acceptance. Crumb structure, and physical and sensory characteristics were analyzed in breads in which wheat flour was replaced by barley flour (0%, 40%, 50%, 60% and 100%). The bread in which 60% wheat flour was substituted by barley flour was selected and analyzed for its proximate composition, dietary fiber, total phenolic content and antioxidant capacity. This formulation increased the contents of insoluble fiber, soluble fiber, total phenolic compounds and antioxidant capacity of wheat bread by 700%, 200%, 41.5% and 45%, respectively. However, judges objected to the taste of the selected barley bread, thus the addition of Parmesan cheese, oregano or sesame seeds was tested to improve the sensory qualities of bread. The addition of sesame seeds (4 g/100 g, flour basis) enhanced the sensory characteristics of bread besides to increasing its total phenolic content and antioxidant activity by 100% and 130%, respectively, compared to those of the wheat bread. Therefore, the addition of sesame seeds increased the consumer acceptance of the high-barley bread and the potential health benefits of this product.