Effect of barley flour addition on the physico-chemical properties of dough and structure of bread

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Abstract

The effects of different percentages of barley flour (i.e. 0–25%) in wheat flours on the physico-chemical properties and structure of dough and bread were investigated. As the percentage of barley flour in mixed flour was increased, its protein and gluten contents decreased whereas the ash content and enzyme activity increased. The rheological characteristics of the four dough mixes were studied using Farinograph, Extensograph and Alveograph. The water absorption (p < 0.01) and stability (p < 0.05) decreased significantly as the percentage of barley flour increased, while no changes were observed in the extensibility and maximum heights. Significant differences were observed in the structural and physical properties as well as in the image analysis of breads. With the increase in the percentage of barley flour, the crumb apparent density decreased (p < 0.1) whereas the porosity (i.e., fraction to total volume) increased (p < 0.1). Overall, the shape and pore structure at 10% barley flour (W90B10) were similar to the pure wheat flour bread, while addition at 15 and 25% of barley flour (W85B15 and W75B25) showed more non-uniform and larger pores.

Original languageEnglish
Pages (from-to)61-68
Number of pages8
JournalJournal of Cereal Science
Volume75
DOIs
Publication statusPublished - May 1 2017

Fingerprint

Ashes
barley flour
Glutens
Bread
Enzyme activity
Flour
Water absorption
Hordeum
Pore structure
dough
Density (specific gravity)
Image analysis
Chemical properties
breads
Structural properties
physicochemical properties
Physical properties
Porosity
wheat flour
Triticum

Keywords

  • Barley
  • Bread structure
  • Dough rheology
  • Porosity
  • Wheat

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

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title = "Effect of barley flour addition on the physico-chemical properties of dough and structure of bread",
abstract = "The effects of different percentages of barley flour (i.e. 0–25{\%}) in wheat flours on the physico-chemical properties and structure of dough and bread were investigated. As the percentage of barley flour in mixed flour was increased, its protein and gluten contents decreased whereas the ash content and enzyme activity increased. The rheological characteristics of the four dough mixes were studied using Farinograph, Extensograph and Alveograph. The water absorption (p < 0.01) and stability (p < 0.05) decreased significantly as the percentage of barley flour increased, while no changes were observed in the extensibility and maximum heights. Significant differences were observed in the structural and physical properties as well as in the image analysis of breads. With the increase in the percentage of barley flour, the crumb apparent density decreased (p < 0.1) whereas the porosity (i.e., fraction to total volume) increased (p < 0.1). Overall, the shape and pore structure at 10{\%} barley flour (W90B10) were similar to the pure wheat flour bread, while addition at 15 and 25{\%} of barley flour (W85B15 and W75B25) showed more non-uniform and larger pores.",
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AB - The effects of different percentages of barley flour (i.e. 0–25%) in wheat flours on the physico-chemical properties and structure of dough and bread were investigated. As the percentage of barley flour in mixed flour was increased, its protein and gluten contents decreased whereas the ash content and enzyme activity increased. The rheological characteristics of the four dough mixes were studied using Farinograph, Extensograph and Alveograph. The water absorption (p < 0.01) and stability (p < 0.05) decreased significantly as the percentage of barley flour increased, while no changes were observed in the extensibility and maximum heights. Significant differences were observed in the structural and physical properties as well as in the image analysis of breads. With the increase in the percentage of barley flour, the crumb apparent density decreased (p < 0.1) whereas the porosity (i.e., fraction to total volume) increased (p < 0.1). Overall, the shape and pore structure at 10% barley flour (W90B10) were similar to the pure wheat flour bread, while addition at 15 and 25% of barley flour (W85B15 and W75B25) showed more non-uniform and larger pores.

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