Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

Abstract

Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air-classified barley flour fraction rich in β-glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air-classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce β-glucan enriched barley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at -18 ºC for 8 wk and their rheological properties were investigated weekly. During frozen storage dough extensibility increased, while elastic and viscous moduli decreased. Differential scanning calorimeter and nuclear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). β-Glucan enriched dough also exhibited less changes in gluten network as shown by SEM photographs. The addition of air-classified barley flour fraction at 10% in frozen dough reduced deterioration effects caused by frozen storage via minimizing water redistribution and maintaining rheological properties of frozen dough.

Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction

“…In our previous study, we demonstrated that the presence of 10% barley flour fraction rich in β ‐glucan reduces alteration in frozen dough's rheological properties (Hamed et al . ) and improves shelf life. β ‐Glucan from barley is able to bind water molecules that are released from the gluten–starch network, restricting their mobility and inhibiting ice crystal growth.…”

“…In a previous study, we demonstrated the improving effect of β ‐glucan‐rich barley flour fraction on frozen dough (Hamed et al . ). Barley flour can be separated into dense and light fractions by air‐classification based on particle size and density to concentrate β ‐glucan in the light fraction.…”

Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition

“…It was reported that addition of food gums to frozen dough diminished the freezable water content as a consequence to restrict a free movement of water [33][34][35]. Hamed et al [36] found that the air-classified barley flour fraction with high content of β-glucan (approximately 25%) restricted the mobility of water molecules leading to less freezable water content in the frozen dough system. This study indicated that sourdough with chickpea flour significantly reduced freezable water content in frozen bread dough.…”

Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

“…Wheat bran pericarp and aleurone layers are rich in nonstarch polysaccharides, particularly arabinoxylan (AX) (Benamrouche et al 2002; Almeida et al 2013). Quality of frozen dough upon freezing and prolonged frozen storage has been associated with damage to gluten structure because of water redistribution in the dough system during storage (Bhattacharya et al 2003; Huang et al 2008; Asghar et al 2011; Hamed et al 2014). AX have been shown to play a significant role in fresh dough breadmaking performance and have some unique physicochemical properties for use as food additives.…”