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Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours

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Abstract

Substitution of regular and waxy hull-less barley flour was evaluated in pan breads prepared from the blends of barley cvs. Saessal (SSWB) and Saechalssal (SCWB) with wheat flour. Effect of barley type and barley flour level (10, 20, and 30%) was investigated on compositions, dough development, and bread qualities. Compared to 100% wheat flour, increasing barley flour increased ash from 0.36 to 0.67%, and β-glucan from 0.1 to 1.91%. Pasting viscosity exhibited higher peak viscosity, through, and breakdown in barley flour blends, showing higher viscosity in SSWB than SCWB. Optimum water absorption and mixing time were increased in barley-wheat flour blends. Substitution of 10% barley flour had no significant difference from wheat bread in bread volume and crumb firmness statistically (p<0.05). The SSWB showed better bread qualities in terms of bread volume and crumb firmness than SCWB. The β-glucan content was 0.13% in wheat bread, but ranged from 0.45 to 1.05% in barley breads.

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Authors and Affiliations

  1. National Institute of Crop Science, Rural Development Administration, Iksan, Jeonbuk, 570-080, Korea

    Induck Choi, Mi-Ja Lee, Jae-Sung Choi, Jong-Nae Hyun & Kee-Jong Kim

  2. Research and Policy Bureau, Rural Development Administration, Suwon, Gyeonggi, 441-707, Korea

    Ki-Hoon Park

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  1. Induck Choi
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  2. Mi-Ja Lee
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  3. Jae-Sung Choi
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  4. Jong-Nae Hyun
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Correspondence to Induck Choi.

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Choi, I., Lee, MJ., Choi, JS. et al. Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours. Food Sci Biotechnol 20, 671–678 (2011). https://doi.org/10.1007/s10068-011-0095-5

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  • DOI: https://doi.org/10.1007/s10068-011-0095-5

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