The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

“…Dietary fiber (DF) is beneficial for the improvement of many essential physiological and metabolic functions, i.e., intestinal motility, binding of cholesterol, bile acids, and improvement of viability of the intestinal flora, as well as reducing the absorption of toxins, including heavy metals. Dietary fiber has become an increasingly popular raw material in many food categories (Melanson et al, 2006;Purhagen, Sjöö, & Eliasson, 2011;Staffolo, Bertola, Martino, & Bevilacqua, 2004). In fact, the intake of the TDF recommended by the World Health Organization (WHO) should be increased to an amount of 20-40 g per day (Chizuru, Ricardo, Shiriki, & Prakash, 2004)).…”

The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread

“…In order to retard the staling and thereby improve the shelf life of traditional bread, we have studied different additives such as emulsifiers, starches/flours with changed amylose/amylopectin ratio, different flours and heat treatments [20][21][22]. It was then observed that the water distribution was uneven within a bread slice [22] and that the shape of the loaf affected the firmness [21,22] and thus leading to differences in firmness within a bread slice.…”

“…It was then observed that the water distribution was uneven within a bread slice [22] and that the shape of the loaf affected the firmness [21,22] and thus leading to differences in firmness within a bread slice. The aim of this study was to make use of the previous findings regarding traditional breads in order to reduce staling of gluten-free bread.…”

“…Small amounts of heat-treated flour or an emulsifier were added to gluten-free bread baked from a commercial mix in order to improve the shelf life of the loaves by increasing the water content, changing the water distribution and affecting the amylopectin retrogradation. One of the pre-treated flour used (pre-treated barley) has previously been shown to have good anti-staling properties in white wheat flour bread [20,21] and was used as a model ingredient in this study since the pre-treated oat flour was not previously investigated. Since various parameters are affecting the firmness in different levels, we wanted to see which level that had the greatest impact on the firmness.…”

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

“…Fu et al (2016) studied the effect of partially gelatinized corn starch on the rheological properties of wheat dough, finding that the rheological properties were affected by the substitution extent more than by the degree of gelatinization. In the recent years, Purhagen et al (2008Purhagen et al ( , 2011Purhagen et al ( , 2012 have studied the effects of adding modified flour and starch fraction in the staling of bread variations. It was shown that the water absorption properties can be improved by adding normal or heat-treated barley flour in small amounts (2 and 4%) to a white wheat bread recipe (Purhagen et al 2008).…”