The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

“…Breads with 80% HLB have smaller specific volumes but have been favorably rated in this study. In contrast, a maximum of 50% barley flour was added in wheat bread in previous studies; similar results such as worse crumb quality and a higher or similar score in nutritional value in samples with 10%, 20%, 30%, 40%, 50% barley were reported (Blandino et al., 2015; Djurle et al., 2018; Gupta et al., 2011; Izydorczyk et al., 2008; Pejcz et al., 2017; Škrbić et al., 2009). Textural differences were derived from the varied grain compositions, which exerted significant effects on bread texture.…”

“…There are studies on incorporating barley into wheat bread, and wheat flour (WF) replacement levels have ranged from 10% to 50% of barley flour (Blandino et al., 2015; Djurle et al., 2018; Gupta, Bawa, & Semwal, 2011; Izydorczyk, Chornick, Paulley, Edwards, & Dexter, 2008; Pejcz, Czaja, Wojciechowicz‐Budzisz, Gil, & Spychaj, 2017; Škrbić et al., 2009). Breads that contain barley have improved nutritional value and modified sensory and textural properties.…”

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

“…However, in the same study, the LA fermentation resulted in the significant loss of B-complex vitamins, especially thiamine, riboflavin, and pyridoxine, which can be explained by microbial activity [Mihhalevski et al, 2013]. A similar finding regarding dietary fibre was found in a study characterising wheat-naked barley bread after sourdough fermentation with the commercial LV1 starter culture consisting of LAB and yeast [Pejcz et al, 2017]. The bread produced had not only improved technological properties but also higher contents of dietary fibre, arabinoxylans, and β-glucans.…”

Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley

“…Barley is not used in bread baking especially because of the properties of β-glucans, since barley has bad baking performance and sensory quality as bread. However, the research shows that the use of a sourdough system in making bread, especially wholemeal bread, creates a positive effect [3,4]. Also, during the fermentation, the fibers become more soluble, and this can have a positive effect on the health of people [5].…”