Specific Loaf Volume Research Articles

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

Summary In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with different starch properties were chosen. The obtained breads were analyzed with respect to specific loaf volume, crust color and bread crumb firmness. Additionally, a storage test (0-5 days) was performed to determine the crumb firming parameters by kinetics of the Avrami equation. The obtained specific bread volumes revealed significant differences between the flours and the coefficients of variation ranged between 4.2 and 5.5%. Crumb firmness measurement was able to identify significant differences within the samples. The obtained data on firming kinetics reflected the expected properties of samples with different starch properties. Overall, this work demonstrated the feasibility of crumb property measurement on breads on a micro-scale.

Quality Properties of a Gluten-Free Bread with Buckwheat

ABSTRACTThe demand for gluten-free food due to allergic autoimmune diseases and sensitivity keeps growing. Usually, the treatment is a strictly gluten-free diet. In the absence of gluten, bread making becomes a technological challenge since wheat is the only cereal able to develop a viscoelastic dough. The objective of this research was to develop a gluten-free bread using buckwheat, rice, and cassava flours. Increasing buckwheat flour causes an increase of insoluble fiber, crumb cell circularity, and loaf specific volume. A sensory test showed that buckwheat flour has a positive impact on bread quality.

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

Development of sorghum-wheat composite bread and evaluation of nutritional, physical and sensory acceptability

Increase in bread consumption, health awareness and demand for nutritious foods has necessitated research on composite bread to meet these needs. Sorghum (Sorghum bicolar L.) is nutritious, this study used a new sorghum genotype EUS130 in development of sorghum composite bread in the proportions wheat: sorghum flour 100:0 (Control), 96:4, 92;8, 88: and 84:16. Baking was done using Straight dough method. Nutrient content, shelf life, physical properties: height (dough strength), length (dough resistance to extensibility) and W (deformation energy), and baking properties: specific loaf volume, P/L ratio, loaf weight were determined. Sensory acceptability was done using 50 semi-trained panellists. The study observed that protein content was highest in 8% but decreased ≥ 12% sorghum, fat was higher in 8% sorghum bread compared to control. Dough height and P/L ratio were highest in 8% sorghum while length was highest in control. At 16% sorghum, loaf texture, crumb colour, mouth feel and general appearance decreased. Microbial count was highest in wheat bread while shelf life increased with increase in sorghum. In conclusion, 8% sorghum flour can be partially substituted with wheat flour to develop bread with improved nutritional and sensory quality.

Effect of fertilizers application and growing environment on physicochemical properties and bread making quality of Sudanese wheat cultivar

Abstract The primary aim of this study was to evaluate the physicochemical and bread making quality of Sudanese wheat cultivar, known as Imam, grown under different growing conditions (location and fertilization). The results showed significant differences ( P ⩽ 0.01) in all quality tests among the growing environments, fertilization, and fertilization vs. environments. Different ranges were observed for 1000-Kernel weight (KW, 30.50–34.47 g), hectoliter weight (HW, 803.8–825.7 g/hl), moisture content (MC, 12.34–12.94%), ash content (AC, 0.47–0.63%), protein content (PC, 10.76–14.08%), falling number (FN, 383.3–597.0%), wet gluten (WG, 25.77–35.08%), dry gluten (DG, 8.71–12.18%), gluten index (GI, 63.22–87.13), and loaf specific volume (LSV, 3.69–4.04 ml/g). Simple correlation analysis indicated different associations (positive, negative, weak) between all traits and throughout the three growing environments and fertilizations. Multivariate analyses clearly identify the best growing condition for Imam Cultivar as sample D from New Halfa fertilized with 100 kg/fed ammonium sulfate before sowing outscores all other samples for physicochemical and bread-making quality attributes.

쌀을 첨가하여 제조한 식빵의 품질 특성에 미치는 Hydrocolloids의 영향

The effects of different hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM), on bread quality characteristics were investigated. The composite flour used for bread production consisted of 80% bread flour and 20% rice flour with 1% different hydrocolloids based on bakers%. Loaf volume, specific loaf volume, baking and cooling loss rate, moisture content, crumb texture and color, and sensory evaluation were determined. Breads containing HPMC and GM showed the highest loaf volumes, but the difference was not significant. Bread containing GM showed the lowest baking and cooling loss rate (7.03 and 7.78%, respectively), and the highest moisture content. Breads containing HPMC and GM showed increased springiness and decreased hardness based on texture profile analysis. Cohesiveness, chewiness, and gumminess of breads containing GM and HPMC showed their lowest values, whereas breads containing XG revealed their highest values. Bread with HPMC showed lightest coloured crumbs. In the sensory evaluation, bread containing GM and HPMC presented their highest scores, whereas bread containing XG showed the lowest scores. Overall, HPMC and GM significantly and positively affected quality characteristics of bread.

Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

There is an increasing interest in development of functional bakery products having therapeutic value other than nutrition. In present study, partially hydrolyzed guar gum (1–5%) was added to wheat flour to study its effect on dough rheology and bread quality. The effects of PHGG level along with varying water level in the bread dough were studied on bread crumb firmness, specific loaf volume and overall sensory acceptability of bread. The results of the study revealed that partially hydrolyzed guar gum increased the total dietary fiber content of bread to 3.78%. Hence, partially hydrolyzed guar gum can be utilized for dietary fiber fortification of bread with improved textural property and with equivalent sensory acceptability as compared to control bread.

Quality characteristics of steamed rice bread prepared with different contents of proteolytic enzyme

The aim of this study was to investigate the quality characteristics of steamed rice bread containing the various contents of protease (0, 0.5, 1.0, and 1.5 % Flavourzyme®), pH, and expansion of the dough during different fermentation times (0, 20, and 30 min), and hardness after different storage times (0, 1, 2, and 3 days). When the Flavourzyme® contents increased, pH of the dough gradually decreased, but expansion increased up to 30 min of the fermentation. Specific loaf volume was the greatest for steamed rice bread prepared with 1.5 % Flavourzyme®. In SDS electrophoretic patterns, the band intensity of wheat gluten (P37) decreased by 1.0 and 1.5 % Flavourzyme® treatments. The α-glutelin of rice protein clearly degraded in the samples prepared with 1.0 and 1.5 % Flavourzyme®, whereas the band intensity of β-glutelin decreased only in the sample with 1.5 % Flavourzyme®. The band intensity of soy lipoxygenase and the 7S globulin fraction (P54) of soy protein decreased in the sample with 0.5 % Flavourzyme®. The latter showed the highest water-holding capacity and the highest hardness but lowest rate of retrogradation during 3 days of storage. In microstructure of the control, pore size was the smallest and the fewest pores were observed. The greater the contents of Flavourzyme®, the greater the size and number of pores were observed. Steamed rice bread prepared with 0.5 % Flavourzyme® was thought to be optimal due to retarded retrogradation because of the highest water-holding capacity, highest scores of mouthfeel, and overall quality due to greater springiness and cohesiveness.

Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology

This study investigated the effect of baking temperature and time on the physical properties of bread from 10% cocoyam and 90% wheat flour. A central composite rotatable experimental design with two factors and five levels were used. The independent factors were baking temperature (174.82 – 251.18oC) and baking time (30 – 45min). The responses were specific loaf volume (Y1), crumb moisture (Y2), crumb hardness (Y3) and overall acceptability (Y4). Thirteen (13) baking trials were performed with five center points and eight non center points. The specific loaf volume (3.35 – 3.9cm3/g), crumb moisture content (32.1 – 35%), crumb hardness (70 – 70.48N) and overall acceptability (4.85 – 8) varied significantly (P<0.05) with the baking temperature and time. The panelists preferred the bread baked at 186oC for 45min.

Study on quality of white bread enriched with finger millet flour

White bread prepared from white flour is a rich source of carbohydrate, protein and energy. But it has poor nutritional qualities in terms of quality protein, vitamins, minerals and fiber as germ and bran are removed while preparing white flour. Finger Millet is a rich source of calcium, fiber, minerals and good quality protein. White bread was fortified with Finger Millet Flour (FMF) by blending in the proportion of 10, 20, 30, 40 and 50% with the white flour. The enriched bread was evaluated for its physical, nutritional and rheological properties viz. loaf weight, loaf volume, specific loaf volume, carbohydrate, protein, fat, crude fiber, ash, calcium, physiological energy and crumb hardness and were found to be 431 to 470 g, 1166.37 to 1166.37 cc, 2.02 to 2.71 cc/g, 59.92 to 60.08%, 5.10 to 6.22%, 4.42 to 4.64%, 0.52 to 1.57%, 0.70 to 1.50%, 32.52 to 110.6%mg, 299.80 to 306.90 kcal/g and 124.5 to 150g. Sensory score based on appearance, crust colour, crumb colour, taste, texture and overall acceptability was highest in the white bread fortified with 20% FMF. Based on the physical acceptance, superior nutritional quality with the acceptable physical properties and rheological property, significant fortification was found by incorporating the FMF up to 20% to the white flour.

Proximate Analysis, Protein and Starch Digestibility, Specific Volume, and Sensory Evaluation of (Gluten-Free) Tin Bread

The increasing demand for gluten free product had forwarded the design of numerous gluten free bakery product which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to formulate bakery products such as tin breads from decorticated sorghum and maize flour supplemented with improvers (chickpea 0%, 10%, 20% and 30% and others), and to determine its quality attribute like proximate analysis, digestibility of protein and starch and to assess consumer acceptability. Moisture, ash, fat, protein, fiber, carbohydrates, and energy of tin breads (gluten-free) showed great variation ranging from 9.55% to 10.47%, 1.40% to 2.45%, 1.67% to 3.15%, 10.08% to 16.91%, 0.85% to 2.10%, 66.34% to 74.51% and 355.26% to 359.96% kcal/100gm, respectively. Likewise, in vitro protein and starch digestibility increased significantly (P ≤ 0.05) from 43.35 to 58.54% and from 62.55% to 67.54%, respectively. Loaf specific volume ranged from 2.11 to 2.79 cc/gm. General acceptability of breads produced showed that no significant differences were noticed that means all the samples treated studied were accepted. Finally, gluten free breads (tin breads) supplemented with chickpea flour could provide a good source of protein for the consumers and especially celiac disease patients.

Nutritional Effects of Added Fish Proteins in Wheat Flour Bread

Abstract The addition of ingredients like protein concentrate can lead to the production of bread with high protein content. This work studied the potential of supplementing wheat flour dough with fish protein concentrate (FPC) and fish protein concentrate lyophilized (FPCL). Commercial wheat flour bread was then supplementing at a 10% level of proteins (dry basis) with FPC and FPCL in order to produce bread with protein content at a 20% (dry basis). Flour properties and bread characteristics were determined. Substitution with FPC and FPCL improved the nutritional value of wheat flour bread but induced a decrease in loaf specific volume compare to unriched flour.

Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour

3 Niigata Agricultural Research Institute Food Research Center (Kamo, Niigata 959-1381, Japan) Abstractproduction of various rice flour-based food products such as bread, noodles, and cakes is expect- ed to increase the consumption of rice and the utilization of rice paddies in Japan. This paper reviews studies conducted on the characteristics of rice flour and the rice cultivars suitable for the production of rice flour bread containing gluten. The challenges of reducing the cost of producing rice bread are also reviewed. The production of rice flour bread containing gluten of a highly specific loaf volume requires the use of rice flour with a low damaged starch content that can be produced by jet milling wet rice after water or enzyme treatment. The amylose content of rice flour affects the quality of bread, including its shape and hardness. Rice flour with an amylose content of 16% to 20% forms a chewy and moderately soft bread. When rice flour with a low damaged starch content (less than 5%) and a desirable amylose content (16% to 20%) is used, the production of rice flour bread containing gluten is easy without being different from how wheat flour bread is made. In order to reduce the cost of producing rice flour, high-yielding cultivars or a pin milling system using floury rice cultivars should be employed; high-yielding cultivars are now being used for the production of rice flour. With the pin milling system, rice flour belonging to the floury rice cultivar has a low damaged starch content. However, there is a need to develop a high-yield floury rice with reduced weight loss during polishing, as well as new polishing processes. Furthermore, the production of brown rice flour con- tributes to reducing the cost of producing rice flour because no polishing process is required. Brown rice flour with a low damaged starch content can be produced using a jet mill after soaking for more than 12 h. And given its favorable high nutritional properties, bread made from brown rice flour will prove appealing to consumers. Despite expectations of increasing of the consumption of rice through the use of rice flour as in the production of rice flour bread, the cost reduction of rice flour produc- tion and the development of delicious rice flour bread desired by consumers are still insufficient. By understanding the requirements of bread-making companies and obtaining a deeper knowledge about the quality characteristics of rice flour, such as amylose content and protein composition, the produc- tion of rice flour bread appealing to consumers can be expected.

Quality Characteristics of Pound Cake with Cranberry Powder

This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. 'L' and 'b' decreased with an increase in the cranberry powder concentration, but 'a' increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder.

Effect of ovalbumin on the quality of gluten-free rice flour bread made with soymilk

The use of soymilk instead of water affects the rising of gluten-free rice flour bread into the shape of a muffin. However, when baking bread into a loaf, gas cells at the center of the crust, where thermal conduction is lowest, collect to form a hollow in the loaf. The goal of this study was to assess the components that affect the quality of gluten-free rice flour bread made with soymilk. Adding more than 1.25% of ovalbumin (OVA) to the rice flour prevented formation of this hollow. In addition, OVA levels greater than 2.5% helped the bread rise further through oven spring, which increased specific loaf volume. These improvements resulted from an increase in thermal coagulation of gas cell membranes and an increase in batter viscosity due to interactions between soy globulins and OVA that promoted starch granule aggregation. Thus, even though OVA levels greater than 2.5% increased the specific loaf volume, they also made the crust harder. As a result, the optimum OVA level is 1.25% of the rice flour.

Effects of Carboxymethylcellulose, Yoghurt and Transglutaminase on Textural Properties of Oat Bread

AbstractOat bread was baked with carboxylmethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) following a 33 Box‐Behnken design consisting of CMC (1, 2 g), YG (10.75, 33.75 g) and TG (0.5, 1.5 g) as independent variables. The dependent variables of interest for the textural properties were hardness, chewiness, gumminess, springiness and specific loaf volume. Increasing CMC (1–2 g) significantly (P &lt; 0.05) increased all the textural parameters of the bread, but not its specific volume (1.49–1.46 mL/g). YG significantly (P &lt; 0.05) decreased the hardness (786.01–593.39 N), chewiness (36.44–20.22 N) and gumminess (2.28–1.21 N), but sightly (P &gt; 0.05) increased the springiness (11.28–11.41 mm) and specific loaf volume (1.51–1.67 mL/g) of the resulting bread. TG significantly (P &lt; 0.05) affected all the textural parameters of oat bread, increased bread hardness (537.85–692.41 N), but decreased other parameters such as gumminess (4.66–2.14 N), springiness (6.47–4.14 mm), and specific loaf volume (1.61–1.54 mL/g) as the level of TG increased from 0.5 to 1.5 g. The objective of the optimization was to establish the amount of CMC, YG and TG required for optimal oat bread production. Hardness, chewiness, gumminess and springiness were used for numerical optimization to estimate the optimal level of ingredients for the production of oat bread. The predicted optimal ingredients for preparing oat bread were: CMC (1 g), yoghurt (33.75 g) and TG (0.98 g) with a desirability of 0.93.Practical ApplicationsThe consumption of oats is increasing worldwide, mainly due to the interest in novel and healthy foods as potential alternative ingredients to wheat flour for breadmaking. However, the absence of gluten development in oat dough leads to bread with a crumbling texture and other postbaking defects. This technological problem has created the need for functional food ingredients such as carboxymethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) to counteract these undesirable baking and postbaking defects. CMC increased all the textural parameters of bread, except its specific loaf volume. YG decreased the hardness, chewiness and gumminess but increased the resilience (cohesion energy and cohesion force), springiness and specific loaf volume of the resulting bread. TG decreased all the physical and textural parameters of oat bread with exception of hardness which increased. Optimizing the amount of CMC, YG and TG required for oat bread with the most desirable properties is vital because the quality and price of the final product depend on this parameter.

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5%, 10%, 15% and 20% were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P≤0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15% could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15% DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

Physicochemical and Functional Properties of Insoluble Dietary Fiber Isolated from Bambara Groundnut (Vigna subterranea [L.] Verdc.).

Bambara groundnut (BGN) is a widely cultivated legume with a rich nutritional profile, yet despite its many benefits it still remains underutilized. To highlight its potential value, 4 BGN varieties-brown, red, black eye, and brown eye were subjected to sequential enzymatic treatments followed by centrifugation to obtain the insoluble dietary fiber (IDF) fraction. The IDFs were vacuum-dried and evaluated for color, hydration properties, fat absorption, polyphenolic compounds, neutral sugars, and uronic acids. An optimized white bread formulation was also determined using brown BGN-IDF in an optimal (IV) mixture design. Three mixture components constrained at lower and upper limits (water: 57% to 60%, yeast: 2.3% to 5.3%, and BGN-IDF: 7% to 10%) were evaluated for their effects on responses of specific loaf volume, gumminess, chewiness, and resilience of the loaves. All BGN-IDFs differed significantly (P ≤ 0.05) across all color parameters. Polyphenols were significantly (P ≤ 0.05) highest in red and brown BGN-IDFs. Arabinose/galactose (31.04% to 37.12%), xylose (16.53% to 27.30%), and mannose (14.48% to 22.24%) were the major sugars identified. Swelling capacity was significantly (P ≤ 0.05) highest for brown eye BGN-IDF (7.72 ± 0.49 mL/g). Water retention capacity ranged from 1.63 to 2.01 g water/g dry weight. Fat absorption for red BGN-IDF differed significantly (P ≤ 0.05). Furthermore, the best optimal white bread formulation enriched with brown BGN-IDF was established with numerical optimization at 59.5% water, 4.3% yeast, and 8.5% BGN-IDF. Overall positive physicochemical and functional properties were observed for BGN-IDFs, and it was shown that an optimal white bread enriched with BGN-IDF could be produced.

THE EFFECT OF FIBRE FROM VARIOUS ORIGINS ON THE PROPERTIES OF DOUGH AND BAKERY PRODUCTS

Wheat bread is a major component of people´s diet all over the world. There has been increasing demand for food products with additional health benefits. Fibre is an important component of diet and nutrition and is one of the groups of biologically important substances consumed in insufficient quantity. In this respect, the enrichment of bread with the functional fibre is interest for the consumer as well as the cereal industry. Different materials can serve as a source of fibre for bread, either directly industrially prepared (inulin, potato fiber) or natural materials with a high content of fibre. The aim of this work was to monitor changes in quality parameters of flour, dough and bread depending on the type and amount of addition. Mixes of wheat flour and additives were prepared by substitution of wheat flour by 5, 10, 15, 20 and 25% of inulin; 1, 3, 5 and 7% of potato fiber; 5, 10, 15, 20 and 25% of malt; 10, 20, 30, 40 and 50% of naked barley. For the evaluation of dough Farinograph was used; bread quality was evaluated 24 hours after baking (volume, specific loaf volume, volume efficiency, cambering etc.). The sensory evaluation was conducted according to sensory descriptor. The addition of fibre as nutritionally important component is justified by the positive impact on the health of consumers. However non-bakery crops contain elements which might negatively influence the technological properties. Based on the results obtained by observing the rheological properties of the tested doughs, it can be stated that the use of additives worsened the physical properties of doughs and the technological and organoleptic quality of final products. The composite flours had longer dough development time and dough stability, whereas the degree of dough softening decreased caused by destruction and shortening of gluten. Dough showed worse workability and the decrease of the water absorption which is undesirable from an economic point of view since it increases the amount of flour needed to produce bread of the same weight. The loaves prepared with an addition were evaluated to be of a lesser quality from the technological point of view in comparison with pure wheat loaves. The additions reduced the volume of bread except for barley which in addition up to 30% has increased the bread volume in comparison to control loaves. Based on comprehensive evaluation (including organoleptic) maximum acceptable additions can be recommended as follows: inulin up to 5% , potato fiber up to 7%, malt up to 10% and naked barley up to 30%. Fiber content bread with the recommended added amount was 5.13% for inulin, 7.80% for potato fiber, 4.98% for matl and 6.75% for naked barley.

Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction

AbstractProlonged frozen storage of dough and batter unfavorably affects the quality of end baked products. The effect of air‐classified barley flour fraction rich in β‐glucan (∼25%) on the quality of bread and cookie baked from frozen dough/batter was investigated. Dough and batter were stored at −18C for 8 and 4 weeks, respectively, and evaluated for baking quality at weekly intervals. Bread made from fresh control dough produced the highest loaf specific volume (LSV) compared with those baked from composite dough. Control and composite frozen dough breads exhibited similar LSV and crumb texture profile up to 4 weeks of storage. Frozen storage of batter for 4 weeks resulted in no significant changes in either hardness or stickiness of batter and spread factor of cookie compared with control, while breaking force of cookie decreased. The addition of β‐glucan‐rich barley flour fraction holds a promise for developing fiber‐rich bread or cookie from frozen dough or batter.Practical ApplicationsIncorporation of air‐classified barley flour fraction rich in β‐glucan in bread dough and cookie batter stored at freezing temperature (−18C) improves their shelf life through the restriction of water mobility in dough or batter without compromising the quality of baked end products. Such data can be invaluable in the baking industry.