A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid. (July 2018)

• Record Type: Journal Article
• Authors: Sheikholeslami, Zahra; Karimi, Mahdi; Komeili, Hamid Reza; Mahfouzi, Maryam
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 93(2018)
• Page Start: 628
• Page End: 633
• Publication Date: 2018-07
• Subjects: Mixed bread -- Hull-less barley -- Physico-chemical properties -- Sensory properties; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.04.001
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Replacing wheat flour with other cereals such as hull-less barley flour is regarded as a major technological challenge in making bread. The present study aimed to evaluate the effects of different concentrations of hull-less barley flour (0, 10 and 20%) and guar gum (0, 1, 1.5 and 2%) on the physicochemical properties such as specific volume, extensibility, hardness, and color parameter, as well as sensory properties of mixed bread. Based on the results, the physicochemical properties of the mixed bread were dramatically influenced by the concentration of hull-less barley flour and guar gum. In addition, the bread specific volume was negatively correlated with hull-less barley flour and positively with guar gum concentration. Further, the effect of adding guar gum on the specific volume, extensibility, and hardness of dough was quantified. The results indicated a considerable decrease in hardness and an increase in other values. Furthermore, the mixed bread containing 20% hull-less barley flour and 1% guar gum was recognized as the best physicochemical properties. In addition, the addition of ascorbic acid up to 200 ppm is a promising way of improving the mixed bread nutritional and sensory values. Finally, enriching the bread with hull-less barley, guar gum, and ascorbic acid could play a positive role on the mixed bread quality and other characteristics. Highlights: The physicochemical properties of the mixed dough and bread were dramatically influenced by the concentration of hull-less barley flour and guar gum. This study explored mixed bread that contains 20% hull-less barley flour and 1% guar gum had the best physicochemical properties. Enrichment the bread with hull-less barley, guar gum and ascorbic acid had the positive effect on the mixed bread quality and other characteristics.