Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread

Abstract

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.

The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation

“…The flour's proximal composition is depicted in Table 1 (obtained from the producer). A high content of β-glucan (5.57% dw) in Kornelija hull-less barley flour was also observed in our previous study [27].…”

“…Contradictory results were observed in barley bread made with and without scald, where the hardness of the BBWS sample was 4.4 N higher than that of BBNS (Table 5). Reidzane et al [27] have recognized the pronounced hardness of wholemeal barley bread in previous studies, and Cakir et al [50] have also reinforced it. The structure of barley bread, with a smaller ratio of liquid phase and a more rigid arrangement of starch granules, as well as a higher viscosity, was reflected in the higher hardness of the bread.…”

“…Contradictory results were observed in barley bread made with and without scald, where the hardness of the BBWS sample was 4.4 N higher than that of BBNS (Table 5). Reidzane et al [27] have recognized the pronounced hardness of wholemeal barley bread in previous studies, Since pores in bread crumb act as a network array of capillary vessels separated by random empty spaces, their more even distribution over the crumb and interconnection would contribute to more effective heat and mass transfer during thermal exposure. All these changes in bread porosity positively affect water-holding capacity, liquid uptake, and bulk density.…”

A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial

“…The molecular structure of polysaccharides is similar to the three-dimensional network structure. With the addition of soluble dietary fiber to the flour, the combination of proteins in the flour forms a larger lattice structure, which can inhibit the aging of starch and play a role in improving the taste and texture of the flour [37][38][39].…”

Ultrasound pretreatment of oat and barley bran contributes to the β-glucans content and technological properties of flatbread with or without sourdough

“…Namely, in sourdough fermentation formation of organic acids and pH decline occurs, resulting with activation of different endogenous cereal enzymes or bacterial enzymes which degrade biopolymers (De Vuyst et al, 2017). Hence, sourdough fermentation of barley or oat bran was used to improve the volume, color, sensory properties and increase the concentration of soluble ber of composite wheat bread (Banu et al, 2017;Pontonio et al, 2020;Reidzane et al, 2023;Rieder et al, 2012).…”