Effect of addition of barley wholemeal with different dietary fibre content on wheat bread quality
Journal Title: Polish Journal of Agronomy - Year 2018, Vol 34, Issue
Abstract
Nowadays, interest of consumers in nutrition aspect of daily eaten foods arose; therefore, there is a demand for bakery products with a high dietary fibre content. The objective of the study was to determine the effect of an addition of wholemeal husked and naked barley with varied content of dietary fibre on the bread quality. the bread produced was examined for bread yield, total oven loss, volume of 100 g of the bread and the moisture of fresh crumb, and also consumer sensory assessment was performed. Analysis of the content of β-D-glucans, total dietary fibre with division into the soluble and insoluble fractions was made. The addition of barley wholemeal, at the rate of 7.5%, allows a significantly higher content of dietary fibre fractions to be obtained, compared to the control bread, with sensory quality characteristic of wheat bread. At the same time, barley component caused a small reduction of baking loss and increased of crumb moisture, compared to the wheat bread. It was demonstrated that wholemeal barley flour can be a highly valuable component enhancing the quality and nutritional value of white bread.
Authors and Affiliations
Anna Wirkijowska, Aldona Sobota, Piotr Zarzycki, Emilia Sykut-Domańska, Dorota Tetrycz
Keywords
Related Articles
- EP ID EP555863
- DOI 10.26114/pja.iung.360.2018.34.05
- Views 159
- Downloads 0
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