Selection of barley varieties with increased non‐starch polysaccharides using chemometric methods for their bread‐making potential

Abstract

This study aimed to check the bread-making potential of indigenous barley varieties comprising high non-starch polysaccharides (NSPs). For this purpose, all the available barley varieties in four provinces of Pakistan were characterized for their β-glucan and total arabinoxylan content. Barley varieties with increased NSPs were selected (one variety from each province) using chemometric methods. The selected varieties were used in the development of wheat barley composite flour bread. Total arabinoxylans and β-glucan content in Pakistani barley varieties ranged between 3.89 ± 0.085% to 6.23 ± 0.155% and 2.65 ± 0.053% to 6.97 ± 0.191%, respectively. Based upon chemometric characterization four best varieties (one best variety from each province) were selected for bread preparation. Rakhshan-10 (from Balochistan) and Jau-e-Paghmbari (from Khyber Pakhtunkhwa) were identified as the top varieties with the highest NSPs.