Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread

Jacobs, Morrison S; Izydorczyk, Marta S.; Preston, K. R.; Dexter, J.E.

doi:10.1002/jsfa.3043

Cited by 52 publications

(43 citation statements)

References 41 publications

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“…However, the industrial milled barley products such as break and reductin flours contain less beta-glucan (1.28-1.35 g/100 g (db)) (Kiryluk et al 2000). Beta-glucans, the major fibre constituents of barley, have been credited to lower plasma cholesterol, improve lipid metabolism and reduce glycemic index (Izydorczyk and Dexter 2008). With the growing interest in the development of functional foods to combat a variety of diet-related diseases, various functional ingredients are being incorporated into foods to bestow the health benefits.…”

Section: Introductionmentioning

confidence: 99%

“…Barley-based foods are intrinsically qualified to be functional foods both for reducing cardiovascular disease risk and for modifying glycemic responses for treatment and prevention of diabetes (Lazaridou and Biliaderis 2007). Several baked and other food products such as yeast bread (Gujral et al 2003;Dhingra and Jood 2004;Jacobs et al 2008), unleavened flatbreads or chapatis (Gujral and Pathak 2002;Gujral and Gaur 2005), muffins (Newman et al 1990), cakes and cookies (Ragaee and Abdel-Aal 2006), pasta (Cleary and Brennan 2006), weaning foods (Pedersen et al 1989), etc. have been prepared from composite flours containing wheat, barley and other flours.…”

Section: Introductionmentioning

confidence: 99%

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Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

et al. 2014

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Moisture adsorption isotherms of beta-glucan rich composite flour biscuits were determined at 28, 37 and 45°C. Experimental data were fitted to 12 mathematical models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. Statistical testing of sorption models was carried out using multiple criteria such as coefficient of determination (R 2 ), reduced chi-square (χ 2 ), mean relative percent deviation modulus (P) and plotting of residuals. BET (R 2 >0.99; χ 2 <0.09; P<7.52; RMS%<9.22) was found suitable for predicting the M e -a w relationship in the a w range of 0.10-0.53. However, in the a w range of 0.10-0.85, although Ferro-Fontan and GAB models were found to have high R 2 values (>0.99), Peleg model was found to meet the multiple statistical criteion (R 2 >0.9996; χ 2 <0.04; P<3.97; RMS%<7.09). Properties of sorbed water were also determined. BET, GAB and Caurie monolayer moisture contents ranged from 2.64 to 3.36, 1.29-2.66 and 1.88-3.38 % d.b., respectively. Second-order regression equation was found to describe the relation between monolayer moisture content, M o and temperature, t (°C). The isosteric heat, calculated using Clausius-Clapeyron equation, was varied between 1.46 and 50.39 kJ g −1 mol −1 at moisture levels 1-12 % (d.b.). An exponential relationship was observed between the isosteric heat of sorption and moisture content.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

et al. 2014

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“…Water hydrates and expands gluten forming a viscoelastic protein network. The 207 added beta glucan competed with gluten for water and decreased rising of the dough during 208 proofing; therefore, more water was needed to compensate for water uptake by beta glucan; 209 this was necessary to improve dough quality (Hager et al, 2010;Jacobs et al, 2008). The 210 presence of mixed linkage (1→3)(1→4)-β-D-glucans stabilizes the air cells in bread dough 211 and improves coalescence (Wang et al, 1998).…”

Section: Discussion 198mentioning

confidence: 99%

“…The addition of beta glucan competed with gluten for water; therefore, more water was 74 needed to compensate for water uptake by beta glucan (Jacobs et al, 2008). Additional 75 proofing time allows extended fermentation by yeast to take place and this improved dough 76 quality.…”

Section: Bread Making 67mentioning

confidence: 99%

Combined effects of added beta glucan and black tea in breads on starch functionality

Jalil

Edwards

Combet

et al. 2015

International Journal of Food Sciences and Nutrition

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1Bread and tea are usually consumed separately but there may be different food matrix 2 interactions and changes in starch characteristics when they are combined in bread. This 3 study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus 4 black tea, βGBT) and determined their starch functionalities. Breads were developed using a 5 standard baking recipe and determined their starch characteristics. There was no significant 6 difference in starch hydrolysis between BT and WF but βGBT reduced early (10 min) starch 7 hydrolysis compared with βG. The starch granules in βG and βGBT were elliptical and 8 closely packed together. These results suggest that the addition of beta glucan and black tea 9 to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis. 10 11 12 13

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“…Higher gassing power which is associated with high pressure means more production of carbon dioxide in the dough system; thus, higher yeast activity during fermentation [41,42]. In general, high yeast activity was exhibited when no açaí powder and polydextrose was present in the dough system.…”

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confidence: 99%

Effect of Açaí Powder and Polydextrose on Bread Quality Using Surface Response

Zambelli¹,

Soares²,

Pinto³

et al. 2017

JFSE

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Abstract:The aim of this study was to develop a new bread formulation from different amounts of açaí powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered açaí and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition (30 g/100 g) were found that did not promote significant quality reduction and the scanning electron microscopy (SEM) showed minimal damage to the gluten network at this level of incorporation.

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Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread

Cited by 52 publications

References 41 publications

Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

Combined effects of added beta glucan and black tea in breads on starch functionality

Effect of Açaí Powder and Polydextrose on Bread Quality Using Surface Response

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