Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

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Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

Indian Journal of Animal Research ◽

10.18805/ijar.b-3820 ◽

2021 ◽

Author(s):

Swati Gupta ◽

B.D. Sharma ◽

S.K. Mendiratta

Keyword(s):

Profile Analysis ◽

Product Yield ◽

Fat Percentage ◽

Barley Flour ◽

Texture Profile ◽

Overall Acceptability ◽

Spent Hen ◽

Physico Chemical ◽

Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

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Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products

Food Chemistry ◽

10.1016/j.foodchem.2019.126026 ◽

2020 ◽

Vol 311 ◽

pp. 126026 ◽

Cited By ~ 3

Author(s):

Zhen Li ◽

Ying Dong ◽

Xiang Xiao ◽

Xing-hua Zhou

Keyword(s):

Food Products ◽

Barley Flour

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Improving effect of a natural α-amylase inhibitor on the baking quality of wheat flour containing malted barley flour

Journal of Cereal Science ◽

10.1016/s0733-5210(88)80031-6 ◽

1988 ◽

Vol 8 (2) ◽

pp. 207-209 ◽

Cited By ~ 22

Author(s):

U. Zawistowska ◽

J. Langstaff ◽

W. Bushuk

Keyword(s):

Wheat Flour ◽

Barley Flour ◽

Baking Quality ◽

Amylase Inhibitor

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The use of glucan-containing grain materials in the technology of foam-like pastries

Food Science and Technology ◽

10.15673/fst.v12i3.1042 ◽

2018 ◽

Vol 12 (3) ◽

Author(s):

К. Iorgachova ◽

O. Makarova ◽

O. Kotuzaki ◽

K. Avetisіan

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Nutritional Value ◽

Control Sample ◽

Water Mixture ◽

Barley Flour ◽

Baked Goods ◽

Cereal Grain ◽

Two Stages

This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.

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Effect of Barley Flour on Quality of Balady Bread

International Journal of Food Properties ◽

10.1080/10942910500471669 ◽

2006 ◽

Vol 9 (1) ◽

pp. 39-49 ◽

Cited By ~ 25

Author(s):

K. I. Ereifej ◽

M. A. Al-Mahasneh ◽

T. M. Rababah

Keyword(s):

Barley Flour

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Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-1-196-200 ◽

2019 ◽

Vol 81 (1) ◽

pp. 196-200

Author(s):

A. A. Gryaznov ◽

J. A. Letyago ◽

R. I. Belkina ◽

E. I. Ponomareva

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

Production Technology ◽

Human Body ◽

Bakery Products ◽

Barley Flour ◽

Consumer Value ◽

Maximum Content ◽

Rational Composition

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

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Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

Foods and raw materials ◽

10.21603/2308-4057-2018-2-281-290 ◽

2018 ◽

Vol 6 (2) ◽

pp. 281-290 ◽

Cited By ~ 1

Author(s):

Indira Kosović ◽

Mirta Benšić ◽

Đurđica Ačkar ◽

...

Keyword(s):

Cooking Quality ◽

Raw Materials ◽

Chemical Properties ◽

Barley Flour ◽

Production Parameters ◽

Whole Wheat ◽

Temperature Regimes ◽

Fiber Protein ◽

Physico Chemical

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

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Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v5i01.42142 ◽

2021 ◽

Vol 5 (01) ◽

pp. 67-74

Author(s):

Bunty Maskey ◽

Ashish Paudel ◽

Nabindra Kumar Shrestha

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Calcium Content ◽

Proximate Analysis ◽

Ash Content ◽

Consumer Acceptability ◽

Barley Flour ◽

The Mean ◽

Level Of Significance

The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory scores, the formulation 10:35:55 was selected as the optimized formulation and subjected to proximate analysis. The optimized cookies were significantly (p<0.05) superior in the case of protein (7.50%), fat (22.93%), fiber (2.90%), and ash content (0.97%) to wheat cookies (6.43%, 18.83% 0.83% and 0.41% respectively) as seen higher in oats and malted barley flours than wheat flour. The calcium content was found to be significantly (p<0.05) higher in optimized cookies (35.3 mg/100g) than wheat cookies (18.40 mg/).

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