The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread |
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| Institution: | 1. Leibniz Institute of Vegetable and Ornamental Crops, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany;2. NutriAct – Competence Cluster Nutrition Research Berlin-Potsdam, Germany;3. University of Potsdam, Institute of Nutritional Science, Department of Food Chemistry, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany;4. Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany;5. Georg-August-Universität Göttingen, Faculty of Agricultural Science, Germany;6. Universität Hamburg, HAMBURG SCHOOL OF FOOD SCIENCE, Institute for Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany;1. University of Chemistry and Technology Prague, Department of Carbohydrates and Cereals, Technická 5, 166 28 Prague 6, Czech Republic;2. Agrotest Fyto, Ltd., Havlí?kova 2787/121, 767 01 Kromě?í?, Czech Republic;3. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 327 56 Detmold, Germany;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. Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy;2. Department of Agricultural Sciences, University of Bologna, Viale Giuseppe Fanin 44, 40127, Bologna, Italy |
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| Abstract: | The possibility of using naked barley for food products is gaining popularity due to its dietary fibre content, especially β-glucans. The technological process (dough preparation, fermentation and baking) influences bread quality but also may contribute to degradation or preservation of valuable grain components. The aim of the study was to investigate the effects of different wholemeal barley flour share and bread production method on the quality of bread and non-starch polysaccharides content and solubility.Barley enriched bread contained more both soluble and insoluble dietary fibre and β-glucans, products of 40% barley share contained 67% more total dietary fibre and 160% more β-glucans than control. However, barley incorporation decreased the amount of soluble arabinoxylans. High barley contents contributed to the breads’ volume reduction by 14% and change in their crumb and crust colour. However, barley enriched breads gained higher ratings of taste than wheat bread. Barley sourdough fermentation improved breads’ volume, colour and sensory properties. Sourdough fermentation also resulted in higher concentration of dietary fibre, arabinoxylans and β-glucans. The beneficial effect of barley addition to wheat bread may be successfully enhanced by using barley wholemeal sourdough fermentation. |
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| Keywords: | Barley β-glucans Dietary fibre Sourdough |
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