Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms

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

“…In the case of CWRS, the extended mixing time may be due to increased competition for water, delaying development of the gluten network as proposed by Gill et al 40 As discussed above, the longer dough development time for FRF-enriched CWES dough reflects, at least partially, lack of dough development of the control flour dough.…”

“…Gill et al 40 attributed the lower loaf volume and firmer crumb structure of barley-enriched bread at least partially to barley components, notably β-glucans. They theorized that β-glucans tightly bind water in the dough, reducing the availability of water for development of the gluten network.…”

“…39,49,51 Andersson et al 52 showed that the average molecular weight of barley β-glucans decreased during mixing and fermentation, and concluded that for maximum health benefits mixing and fermentation time should be keep as short as possible when baking hull-less barley bread, but they provide no data on the impact of shortening the bread process on bread palatability. There have been attempts to improve barley-enriched bread quality by modifying barley fractions by heat treatment and extrusion 40,41 and by optimizing the formula for a given baking process. 44 -46 Coles et al 53 investigated the addition of barley flour and barley wholemeal on bread baked according to different baking methods: mechanical dough development (with bromate and oxygen) and bulk fermentation.…”

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

“…On the other side of the coin, the higher the β-glucan content in barley flours the worsen are the baking qualities, due to the high water binding capacity and thus decreasing the water availability for the gluten network (Gill et al, 2002). Furthermore, high β-glucan contents must not necessarily go along with increased health enhancing properties unless the extractability and/or digestibility are not considered (Xue et al, 1997).…”

Study of Genetic Diversity among Rainfed Barley Genotypes Using ISJ Markers and Morphological Traits

“…vulgare) is one of the earliest domesticated crop plants, this crop is a high value crop in large parts of arid and drought inflicted regions. In recent years, barley is becoming an important food grain for human consumption due to its nutritional and clinical values (Bathy, 1999;Gill et al, 2002). The development of high-yielding cultivars with improved quality and resistance/tolerance to biotic and abiotic stresses is the main aim of modern barley breeding.…”