Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread

Al‐Ansi, Waleed; Zhang, Ying; Alkawry, Talal Abdulrazzak Ali; Al-Adeeb, Abduqader; Mahdi, Amer Ali; Al‐Maqtari, Qais Ali; Ahmed, Aqsa; Mushtaq, Bilal Sajid; Fan, Mingcong; Li, Yan; Qian, Haifeng; Yang, Lianzhan; Pan, Qifeng

doi:10.1016/j.lwt.2022.113200

Cited by 29 publications

(19 citation statements)

References 27 publications

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“…The main components of highland barley dietary fiber are β‐glucan and arabinoxylan. Among them, the content of β‐glucan is about 3.66%–8.62%, which is much higher than that of other cereal crops (Al‐Ansi et al, 2022; Guo et al, 2019).…”

Section: Introductionmentioning

confidence: 89%

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

Zong

Tian

Zhang

et al. 2022

Food Processing Preservation

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Highland barley has the nutritional characteristics of high protein, high fiber, high vitamin, low fat, and low sugar and is a high‐quality cereal crop. In this study, the effect of highland barley powders with different peeling rates on the rheological properties of dough and bread quality was studied. The ash content in QK0 was as high as 2.19%. After peeling, the ash content decreased significantly. The oil holding capacity of QK4‐35% and QK5‐35% was lower than that of the control group. From the perspective of health, it was beneficial to the production and promotion of food. The G′ and G″ of samples QK4‐35% and QK5‐35% were relatively close to the control group. The creep and recovery abilities of samples QK4‐35% and QK5‐35% were better than other highland barley compound doughs. With the increase of the peeling rate of highland barley powder, the overall acceptability of highland barley bread samples increased from 34.9 to 60.1. Novelty impact statement Highland barley is rich in dietary fiber and β‐glucan. To study the influences of highland barley with different peeling rates on the rheological properties of dough and bread quality, highland barley powder was added with different peeling rates to bread flour. In general, it can be concluded that the addition of highland barley powder endows the bread with more unique flavor substances, thus making the bread more popular among consumers.

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Section: Introductionmentioning

confidence: 89%

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

Zong

Tian

Zhang

et al. 2022

Food Processing Preservation

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“…The total phenolic content of kidney bean extract was assessed according to AL‐Ansi et al . (2022). The absorbance was measured at 750 nm, and the results were expressed as mg GAE/g DW.…”

Section: Methodsmentioning

confidence: 99%

Effect of kidney bean extract on phytohaemagglutinin activity, functional properties, and the estimated glycaemic index in‐vitro

Al‐Ansi

Wang

Fan

et al. 2023

Int J of Food Sci Tech

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This study aimed to decrease the activity of phytohaemagglutinins and kidney bean α-amylase activity in some selected stable foods. Kidney bean α-amylase inhibitors may inhibit mammalian α-amylase, reducing the estimated glycaemic index (eGI). The effect of temperature, pH and protease pretreatment on PHA activity in the crude extract was investigated. Besides, the inhibitory effect of kidney bean extract on α-amylase activity and properties was assessed. Results showed that the PHA activity was decreased to 6.97% from the aqueous extract of kidney beans, while the α-AI activity was retained by 85.89% by acid protease treatment. The extract's α-amylase inhibitory activity remained at 87.37% following simulation in a gastric environment, whereas no effect was observed in a simulated intestinal environment. Adding 3% of the extract decreased the eGI of bread, rice, steamed bread, and steamed corn bread from 65. 00, 71.65, 68.17, and 63.41 to 30.69, 39.51, 22.30, and 19.69, respectively. The processing method of crude kidney bean extract examined in this study has significant reference value for the development of kidney bean α-amylase inhibitors and can enhance the intensive processing level and industrial development value of kidney beans worldwide. This discovery suggests that kidney bean extracts can be used to develop foods with a low GI.

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“…Its incorporation level in composites was recommended to be lower than 30% HBF to develop consumer‐acceptable products (Hong et al ., 2021). It was used at 20% and 30% in composite flour for bread and steamed bread, respectively (Al‐Ansi et al ., 2022; Wu et al ., 2022). Extruded HBF, pre‐gelatinized HBF, and sodium alginate were used in the development of yellow alkaline noodles and white salted noodles, which increased the substitution ratio of HBF to 40% and 60%, respectively (Zhang et al ., 2016; Tuersuntuoheti et al ., 2019; Hong et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

Ding

Quan

Zhang

et al. 2023

Int J of Food Sci Tech

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SummaryIn this study, pre‐gelatinized highland barley flour (PHBF), pre‐gelatinized sweet potato starch (PSPS), wheat gluten (WG), and egg white protein (EWP) were used to develop highland barley noodles. Their effects on noodle quality were analyzed, and then noodle formula optimization was carried out based on them. Changes in quality characteristics and intermolecular structure were analyzed to explore the underlying mechanism. PHBF, PSPS, WG, and EWP influence the quality characteristics of HB noodles from diverse angles. After formula optimization, noodles with improved cooking and textural properties were obtained, in which HBF accounts for 93.0% of the composite flour and can be categorized as low expected glycemic index (eGI) foods. The viscosity and elasticity of the dough both improved; a more stable protein structure and enhanced starch structure were formed; and increased intermolecular forces were observed, which would contribute to the enhanced protein cross‐linking, structural order, and textural properties of noodles.

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Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread

Cited by 29 publications

References 27 publications

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

Effect of kidney bean extract on phytohaemagglutinin activity, functional properties, and the estimated glycaemic index in‐vitro

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

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