Aromatic Composition and Physicochemical Characteristics of Crackers Containing Barley Fractions. Issue 3 (23rd January 2017)

• Record Type: Journal Article
• Authors: O'Shea, Norah; Kilcawley, Kieran N.; Gallagher, Eimear
• Is Part Of: Cereal chemistry. Volume 94:Issue 3(2017.)
• Page Start: 611
• Page End: 618
• Publication Date: 2017-01-23
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-10-16-0256-R
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract : Currently, the predominant use for barley in Ireland is as animal food and in brewing. The aim of this study was to find an alternative novel food use for the milling fractions of barley. Three barley milling fractions consisting of the 1) bran (B), 2) middlings (M), and 3) endosperm (E) from Mickle barley were studied in a sourdough saltine cracker formulation. The M and E fractions were combined to form the ingredient ME. Crackers containing 35% ME had a reduced specific volume (1.6 cm 3 /g) and an increased density (0.7 g/cm 3 ) compared with the control cracker (based entirely on wheat flour, volume = 2.1 cm 3 /g and density = 0.5 g/cm 3, P < 0.001). The control cracker was harder in texture compared with the crackers that contained barley. The control cracker was also found to be crunchier compared with the crackers containing barley. Crackers containing 35% ME and 15% B had a higher fiber content (5.3 and 5.8%) compared with the control cracker (3.6%, P < 0.05). The volatile profiles were considerably altered in samples containing 15% B and 35% ME samples compared with the control sample. This study demonstrated that barley fractions can be incorporated into a saltine cracker product, leading to a crispier cracker with an increased total dietary fiber content compared with the control cracker.