Effect of barley flour addition on the physico-chemical properties of dough and structure of bread |
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| Affiliation: | 1. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34, Al-Khoud, PC 123, Oman;2. Emirates Grain Products Company, P. O. Box 24275, Sharjah, United Arab Emirates;1. Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100, Campobasso, Italy;2. Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada;1. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, Zlín, Czech Republic;2. Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, Nitra, Slovak Republic;3. Mendel University in Brno, Faculty of Agrobiology, Food and Natural Resources, Department of Food Technology, Zemědělská 1, Brno, Czech Republic;4. Czech University of Life Sciences Prague, Faculty of Agriculture, Department of Quality of Agricultural Products, Kamýcká 129, Praha 6, Suchdol, Czech Republic;1. University of Turin, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy;2. University of Piemonte Orientale “A. Avogadro”, Dipartimento di Scienze del Farmaco, Largo Donegani 2, 28100, Novara, NO, Italy;1. College of Food Science, Southwest University, Chongqing 400715, People''s Republic of China;2. Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, People''s Republic of China |
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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. |
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| Keywords: | Wheat Barley Dough rheology Bread structure Porosity |
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