Bread Barley Research Articles

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.

Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.

Hull-less barley (HLB), especially waxy HLB, contains many physiologically active ingredients; however, its poor processing performance and end-product quality are unfavorable. In this study, 80% waxy or normal HLB wholegrain flour (WGF) and 20% wheat flour were used for baking bread. The farinograph and pasting properties of composite powders, and the nutritional value, textural properties, and in vitro hydrolysis of resultant breads were evaluated. The addition of a high proportion of HLB WGFs significantly increased the nutritional value of breads, especially the β-glucan contents of waxy HLB breads. The addition of HLB WGFs and a suitable amount of wheat gluten led to a lower degree of softening of HLB bread flours but improved its farinograph characteristics, such as higher water absorption rate, development time, stability time, and farinograph quality number. Although the sensory profiles of HLB breads were considerably lower than those of wheat bread, they still received a good overall acceptability from a panel of sensory evaluators. HLB breads, particularly the waxy types, exhibited higher hardness, gumminess, chewiness, and lower specific volume, glycemic index and equilibrium concentration in starch hydrolysis. After baking, the starch crystallinity of dough changed from A to V type, and the relative crystallinity decreased. Overall, waxy HLB breads had more nutritional value than normal HLB breads. Higher β-glucan and total dietary fiber content in HLB might have a positive effect on the nutritional value of the resultant breads. However, high β-glucan and total dietary fiber was also accompanied by a negative effect on the sensory quality and processing performance of the end product. PRACTICAL APPLICATION: The composite flour with 80g hull-less barley wholegrain flour, 20g wheat flour, and 30g wheat gluten can be substituted in breadmaking. Compared to wheat bread, hull-less barley bread exhibited different but acceptable sensory properties and had more nutritional value, particularly the waxy one. Therefore, a high proportion of hull-less barley could be recommended for bread production.

지역 특산품의 지속 성장을 위한 경쟁력 고찰 : 고도 경주빵과 찰보리빵 사례연구

지역 경제 성장의 핵심 요인인 지역 특산품은 해당 지역 특유의 영감과 감성을 창출할 수 있는 제품 및 서비스를 의미한다. 지역 특산품에 대한 관심이 높아지고 있음에도 불구하고 여전히 학문적으로는 지역 특산품의 성장 비결에 대한 노하우 분석의 필요성이 존재하고 있다. 기존 선행 연구가 지역 특산품의 브랜드 및 관광 효과를 분석했지만 지역 경제차원에서 지역 특산품의 수준을 향상시킬 수 있는 기타 방안 및 특산품 사업가들의 의식 정립에 대한 필요성이 요구되기 때문이다. 본 연구는 이를 감안, 경주빵과 찰보리빵을 대상으로 지역 특산품 발전 및 지속 성장을 논의할 수 있는 학문적 시사점을 제공하고 지역 특산품을 육성할 수 있는 실무적 교훈을 함께 제안하기 위해 연구를 진행하였다. 이를 위해 경주에서 가장 전통 있는 제빵 브랜드인 고도 경주빵과 고도 찰보리빵을 대상으로 깊이 있는 사례연구를 진행하였다. 그리고 사례연구를 통해 지역 제빵의 지속 성장을 위해서 지역 특산품을 만드는 사업가의 장인정신 및 기업가정신이 가장 중요한 성장 요인임을 제안하였다. 본 연구는 이 과정에서 지역 특산품 사업가들의 기업가적 의지와 장인정신의 핵심 동력으로 가업승계가 어떤 역할을 하는지 핵심적으로 이를 고찰하였다.

Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.

There is a renewed attention in barley for being used in food products due to its nutritional benefits. Unfortunately barley breads are still inferior in their quality characteristics when compared to their wheat counterparts. The present work studied the individual and interactive effects of three bread improvers (i.e. vital wheat gluten VWG, ascorbic acid AA and sodium stearoyl-2-lactylate SSL) on the quality characteristics of wholegrain barley bread. Results showed significant effects of such improvers on both bread specific volume and overall sensory acceptability. VWG-AA and AA- SSL interactive effects were positively correlated with bread overall acceptability. Inclusion of bread improvers according to the obtained optimized formula showed a positive effect on bread with regard to its dough rheological properties (longer stability time, lower degree of softening and higher extensibility), physical (specific volume), textural (hardness and springiness), and crumb DIA characteristics of bread. Chemical analysis showed higher nutrient contents (protein, fiber and minerals) in the optimized barley bread when compared to their wheat counterparts. The overall sensory characteristics of the optimized barley bread were acceptable by the panelists with scores corresponded to “like moderately” compared to “extremely like/like very much” in case of wheat bread.

Glycemic Index (GI) Values for Major Sources of Dietary Carbohydrates in Iran.

BackgroundThe glycemic index (GI) values of staple foods are not available in a standardized method in Iran.ObjectivesThe aim of this study was to measure the GI values of the major carbohydrate sources in a typical Iranian diet.MethodsUsing the international standard method, the GI values were determined for four wheat flatbreads, barley and rye bread, white and brown rice, as well as white and brown rice mixed with lentils. Twelve healthy adults were given 50 g anhydrous glucose three times (as the reference carbohydrate) and the test foods once each throughout the study. Using finger-prick blood samples, capillary blood glucose was measured using a reliable glucometer. The GI was calculated using the trapezoidal method.ResultsThe GI values of the following types of bread were: Barley 66, Lavash 72, Taftoon 79, Sangak 82, rye 84, and Barbari 99. The GI values for brown and white rice were 65 and 71, respectively. The mixture of brown rice with lentils had a GI value of 55, and the mixture of white rice with lentils had a GI of 79.ConclusionsThe most common types of bread and white rice consumed in Iran have high GI values. There is potential to reduce the overall GI values in the Iranian diet by encouraging the consumption of barley bread and brown rice.

Improving the sensory and qualitative properties of barley bread using broken wheat wet gluten

Vital wheat gluten was extracted from broken wheat flour (Triticum aestivum), which is an accidental product during the technical milling process and used to improve the sensory and qualitative properties of bread made using flour from two varieties of Iraqi barley (IPA 99, IPA 265) which were obtained from the Ministry of Agriculture / Agricultural Research Center. The chemical composition analysis revealed that the percentage of β-glucan in barley flour (72% extraction) (BFE) of IPA 99 and IPA 265 were (3.9, 4.5%), respectively, while for whole barley flour (100% extraction) (WBF) those values were (3, 3.9%), respectively. The percentage of pentosanes in (WBF) of the experimental of varieties were (7.8, 12.6%). However, in the (BFE) these values drooped to (6.0 - 8.7%). This study, two experiments with seven treatments were carried out. The first experiment include using broken wheat wet gluten (BWWG) at different percentage in bread mix as follows, barley flour (type A) with 14% (BWWG) (T1), 16%( BWWG) (T2), 18 %( BWWG) (T3), 20% (BWWG) (T4), and 22 %( BWWG) (T5) of the experimental gluten, T6 was barley flour and 20% commercial gluten (CG) (for comprised) while T7 was barley flour with no added gluten. The second experiment was with barley flour from type (B) with a similar ratio of add gluten. The results have shown that the specific volume of the bread for IPA 99 & IPA 265 was significantly higher (P<0.05) than that of control. The highest value of specific volume were in the treatments AT5 &BT5 (3.3 & 3.34 cm3/gm) compared with the control where it was (1.43 & 1.5 cm3/gm). Sensory evaluation test showed an improvement in the sensory and qualitative characteristics of gluten contenting bread. Chemical analysis of the loaf prepared from superior treatments showed that percentage of protein increased from 10.7-113% to 25-26.6%, fiber to 1.3 - 1.8%, and carbohydrates to 57.5- 60.4% as compared with control treatment which was 74.5%.

Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the dough aqueous phase, was isolated from fermented wheat, rye, barley, and oat doughs by ultracentrifugation. DL composition (protein, lipid, arabinoxylan, β-glucan) and air/water interfacial functionality [foaming, viscosity, surface tension, surface dilatational modulus (E)] were related to bread quality. Poor foaming and low E of wheat DL were ascribed to lipids and proteins co-occurring at the interface. Nonetheless, the presence of a gluten network resulted in high-quality wheaten breads. Homogeneous and heterogeneous crumb structures of rye and barley breads, respectively, were attributed to high and low E values of their respective DLs. High lipid content and low surface tension of oat DL indicated a lipid-dominated interface, which may explain the heterogeneous crumb structure of oat breads.

Barley Based Bread may Suppress the Appetite in Individuals who Practice Islamic Fasting

hunger and because of the consumption of bread as the staple food of most Muslims, it influences the appetite and satiety of fasting individuals. The objective of this study was to investigate the effect of barley bread on appetite and satiety compared with white wheat bread in healthy fasting participants. Methods and Materials: This study was a clinical trial performed for 3 consecutive days during Itikaf ceremony. Demographic and anthropometric characteristics of healthy participants were assessed. 24 hours dietary recall used for dietary intakes. To measure appetite and satiety, FLINT visual analogue scale was used. Results: 184 healthy men and women in Itikaf fasting participated in this study. The results showed that during the fasting period, hunger in the barley bread group was significantly lower than white wheat bread group. Rate of hunger before the Iftar in the barley bread group was significantly lower than wheat bread group. During the time, the sense of hunger decreased before the Sahur in the barley group, but its trend was not statistically significant. During the fasting period, the highest reduction in satiety was observed in the first five hours of fasting, which did not differ significantly between the two groups. Satiety was increased before the Sahur in the barley group, but its trend was not statistically significant. Conclusion: This study show that barley bread decreased appetite and increased satiety during the fasting compared with wheat bread.

Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads

In this study, 50% sifted barley flour from six different varieties and 50% refined wheat flour was used to bake bread. The flour mixture and the bread crumb and crust were analysed for content and composition of total dietary fibre, arabinoxylan, fructan, β-glucan, starch and resistant starch. Total dietary fibre content and extractability were not changed significantly by bread making. The extractability of mixed-linkage (1 → 3), (1 → 4)- β-D-glucan (β-glucan) increased with baking, while the average molecular weight of β-glucan decreased. However in one variety, SLU 7, higher average molecular weight was maintained and a different pattern was apparent in the molecular weight distribution. SLU 7 is thereby promising for inclusion in bread where a higher molecular weight of β-glucan is preferred, especially since the content of β-glucan in SLU 7 is high. The resistant starch formed positively correlated with amylose content. The high amylose variety yielded 2.9% resistant starch in the bread crumb, making an important contribution to total dietary fibre.

Quality Assessment of Wheat Bread with Microbial Transglutaminase Supplemented with Hull-Less Barley Flour

Background: In the current study, the impact of MTG incorporation (0, 0.5%, 1%, 1.5% and 2%; W/W) into wheat flour supplemented with 20, 35 and 50% of hull-less barley flour on quality parameters of produced bread were investigated. Soy Protein Isolate (SPI) was used at a level of 3% (w/w) in order to increase the level of lysyl residues as well as extend the crosslinking of protein matrix. Material and Methods: Prepared bread was evaluated in terms of loaf volume, color characteristics and firmness during baking. Results: The addition of MTG on wheat proteins significantly decreased the loaf volume and extensibility of samples while the resistance and lightness of samples were increased. Incorporation of MTG at 0.5% would decrease the degree of softening and mixing tolerance index of flours. Conclusion: The formulation of hull-less barley bread quality could be improved by incorporation of MTG. Keywords: Microbial Transglutaminase (MTG), bread, hull-less barley, quality, Soy Protein Isolate (SPI), wheat.

Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread

Dynamic sensory perception has become of interest particularly related to consumers’ affective response, however, better understanding the eating experience further than liking, taking into account how the dynamic sensory perception correlates to satiety perception becomes also very relevant. The objective of this work was to better understand satiety expectations in relation to the temporal aspects of texture perception during consumption. Eight barley bread samples were manufactured, with the same formulation, ingredients and caloric content but manipulating their texture by changing process parameters. A trained sensory panel evaluated the eight samples in triplicate, using a dynamic sensory method: Temporal Dominance of Sensations (TDS). Based on the results, four samples with well differentiated dynamic profiles were selected. These samples were also evaluated via classic descriptive analysis by the trained panel. A consumer test (n=96) was run where consumers evaluated overall liking, expected satiety and expected satiation and answered to a check-all-that-apply (CATA) question that included 23 sensory and 15 non-sensory attributes. The results showed that the samples did not present mayor differences in liking but were significantly different in their expected satiety. Results showed that in solid foods like barley breads with the same ingredients, same composition and same caloric content, the oral processing, determined by textural changes, was the driver of different expectations of satiety and satiation. Dynamic textural changes responsible for driving satiety and satiation expectations were identified. Chewiness dominance mainly in the first stages of mastication and coarseness throughout the mastication were drivers of enhanced satiety perceptions, whereas a dominant perception of dryness and crumbliness at the beginning were linked to breads less expected to be satiating. A penalty lift analysis on the CATA results highlighted compact, coarse and heavy as the most important drivers of expectations of satiety and satiation for consumers, while aery/fluffy and not coarse were inhibitors of those perceptions.

Recent advances in possible effects of bread types and enrichment on appetite during Ramadan fasting

Introduction: Bread is the staple food of most Muslims and can be considered to be a component with a remarkable effect on satiety and appetite during Ramadan fasting. This study aimed to present the recent advances in investigating the effect of different types of bread and enrichments on satiety and appetite. Methods: In this paper, articles focusing on the effect of various bread types (including enriched bread) on satiety and appetite, particularly during fasting were reviewed. Articles were found in databases such as ISI, PubMed and Google Scholar. Results: Different bread types with lower glycemic index are recommended for Ramadan fasting, especially for the Sahur meal, due to better satiety and sglycemic control. In addition, fermentable dietary fibers, such as arabinoxylans, I²-glucan, fructans, and resistant starch, can influence appetite through fermentation in the colon by saccharolytic bacteria and gastrointestinal tract releasing hormones changes. Consumption of wholemeal bread results in the moderation of satiety and starvation. Barely, oat and rye breads demonstrate the better improvement of satiety compared to white wheat bread due to their higher fiber content, probiotic ingredients and steadier glycemia. On the other hand, use of protein-rich breads can result in delayed gastric emptying, steadier insulin levels and higher satiety. Beta-glucan enrichment shows similar significant results in terms of reducing hunger and increasing satiety by influencing the appetite and satiety and regulating hormones such as insulin, ghrelin and PYY. Fiber enrichment and probiotics (Fructo-oligosaccharides/Inulin) could also be considered in this regard. Conclusion: During Ramadan fasting, barley bread, oat bread and wholegrain wheat bread could be suggested as the preferred bread types to be incorporated into the main meals to improve satiety and decrease hunger feeling.

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

The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51g/100kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5g/100kg Xyl).

Dieta mnichów syryjskich. Komentarz do terminu artos kachrydias (ἄρτος καχρυδίας) w Historia religiosa Teodoreta z Cyru

The present article aims at a characteristic of a variety of barley bread, namely artos kachrydias (ἄρτος καχρυδίας), which was mentioned in Historia religiosa penned by Theodoret of Cyrus as food consumed by described by him Syrian monks. Theodoret himself provides no specific information on the foodstuff, and therefore, in order to answer the question what reasons for inclusion of the bread into the mentioned ascetic diet should be identified, the authors of the article turned to the resources preserved in Greek medical writings left by Galen and Oribasius.The description of a culinary, dietetic and therapeutic role attributed by the ancient physicians to the bread was preceded by a presentation of two other edibles obtained from barley, namely kachrys, i.e. parched barley, and a groat produced from thus pre-prepared grain called alfita.The authors of the article prove that edibles produced on the basis of barley, including artos kachrydias, were generally assessed by Galen and Oribasius as products of low nutritional value, and therefore they conclude that it was the feature of the foodstuff, apart from its low price and little exquisiteness, the Syrian monks cherished as its asset. The desert fathers, driven by their religious convictions, not only avoided luxury in their diet but also came to great lengths in order to make their menu close to inadequate, as such practices, which aimed at wasting of their bodies, were thought to bring them closer to God.

Minimizing molecular weight reduction of β-glucan during barley bread making

During the production of composite wheat/barley breads β-glucans are rapidly degraded by endogenous wheat and barley flour β-glucanases. Since the physiological effect of β-glucans is related to their molecular weight a protection from degradation is essential in order to retain their full effect on the mitigation of serum cholesterol and blood glucose levels. In this study we have shortened the contact time between barley flour and water while focusing on the production of good quality barley breads. Incorporation of barley flour into already fermented wheat dough or omitting fermentation and shortening proofing times by more yeast and sucrose addition enabled the production of barley bread with increased β-glucan calcofluor weight average molecular weight (Mwcalc) and good bread quality (crumb fineness, bread slice area). The use of barley components with bigger particle size like coarse barley flour or intact barley flakes further increased β-glucan molecular weight in bread. Inactivation (with scalding) or reduction (dry heat treatment) of β-glucanase activity in barley flour prior to use, on the other hand, had little effect on β-glucan molecular weight reduction during one of the optimized short bread making processes.

Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

Sensory quality and consumer attitudes towards bread made with different barley/wheat fractions and with normal and low content of salt have been studied. Barley was included in the recipe, in the form of 40% flour and 20% whole grains or flakes. Salt (1.3% or 0.6% of flour weight) was added to the recipes.All the consumer groups were more positive to breads containing barley after being informed of positive health effects by consuming barley, but not very positive to lowering the salt content in breads.A sensory trained panel conducted a descriptive profile of the breads, and consumers in the Czech Republic, Estonia, Norway, Scotland and Spain evaluated the bread samples for liking.The sensory panel judged breads made with a fraction of whole grains as more grainy, coarse, firm and moist compared to breads with flakes or with only flour in addition to wheat flour. Breads containing whole grains also had the most typical barley odour and flavour. Norwegian consumers liked the breads with the whole grains the best and consumers in the Czech Republic, Estonia and Scotland preferred the control bread containing only flour. Spanish consumers had no preference for any of the breads.

大麦（はだか麦）粉の特性と大麦パンの開発

大麦（はだか麦）粉の特性と大麦パンの開発

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

Consumption of whole grain barley foods reduces blood cholesterol and glycemic index, and promotes weight loss by increasing satiety. However, barley has only been marginally exploited by the baking industry, due to its deteriorating effect on bread quality. The use of sourdough can be a strategy to improve the quality of barley bread. In this study, two sourdoughs, made with sole hull-less barley flour or with a mixture of 50 g/100 g barley and 50 g/100 g wheat flours, were characterized from a microbiological and technological point of view, in comparison with a sole wheat flour sourdough. Chemical-physical and sensory analyses of the resulting breads were carried out during 6 days storage. The total titratable acidity, phytate and β-glucan content of the different types of flour, sourdough, dough and bread were also evaluated. Overall, the results showed that the barley sourdoughs investigated could be used to obtain barley bread with enhanced nutritional value. Furthermore, despite the lower specific volume and denser crumb of barley breads with respect to wheat bread, no significant differences were seen in the degree of liking among the three breads after baking and during shelf-life, thus confirming the possibility for successful exploitation of barley flour in the baking industry.

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

This study aimed to examine the possibility of the production of bread using whole barley flour (WBF); two levels of substitution of 50% and 100% compared with wheat flour (WWF) only were administered. The effect of the baking process on the content of dietary fiber, particularly β-glucan, was investigated. Chemical composition alongside with the content and solubility of b-glucan in both raw materials and bread produced were determined. The results obtained showed that the barley flour gave the highest content of ash, crude fiber and fat compared to wheat flour. The highest content of total and soluble beta-glucan were recorded in whole barley bread followed by 50% barley substituted treatment. Moreover, the 100%WBF bread scored the highest content of fiber, protein and ash as well as fat content compared with wheat bread only, which was the highest in carbohydrate content only. Content of β-glucan showed higher values ​​for the bread produced from whole barley flour followed by treatment 50% of barley flour and then bread traditional wheat flour, which scored the least content of β-glucan. The process of fermentation and baking could significantly reduce the total content of β-glucan in spite of increased solubility of beta-glucan. Taking into account the functional dose of β-glucan, it could be assumed that, presented content of β-glucan in barley bread, meet the recommended daily needs to achieve the health benefits attributed to barley β-glucan.

모싯잎 가루를 첨가한 찰보리 찐빵의 항산화 활성, 이화학적 특성 및 관능적 품질 특성에 관한 연구

Abstract Increased consumption of a polysaccharide, β-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. β-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of β-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.Key words: barley, steam bread, ramie leaf, antioxidant, sensory characteristics