Naked barley influence on wheat bread quality
2019
Sterna, V., Latvia Univ. of Life Sciences and Technologies, Dizstende, Libagi parish,Talsi Municipality (Latvia). Inst. of Agricultural Resources and Economics. Dept. of Crop Selections and Agroecology | Kunkulberga, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Bernande, K., Latvia Univ. of Life Sciences and Technologies, Dizstende, Libagi parish,Talsi Municipality (Latvia). Inst. of Agricultural Resources and Economics. Dept. of Crop Selections and Agroecology
Naked barley is a rich source of dietary fibre, non-starch polysaccharides, especially β-glucans and other functional ingredients. Therefore, there is a growing interest to include naked barley in products to increase their nutritional value. Barley is not popular for bakery products because it’s poor baking properties. High barley amount leads to decrease in bread loaf volume, storage time and consumer acceptability. Since it is known that using sourdough fermentation could be a possibility to obtain more acceptable products with higher nutrition value, producers’ interest to include barley flour in bread making increased. Therefore the aim of research was to evaluate nutritional characteristics, overall acceptability and storage possibility of bread enriched with naked barley grains or flour. Bread from 100% wheat flour type 812 was used as a control. There were prepared 7 samples of bread, where wheat bread was enriched with flour or grain of naked barley variety ‘Kornelija’ in the amount of 30 or 40% from total flour amount. Panellists were asked to evaluate intensity of bread sensory attributes – colour, aroma, porosity, hardness and sour taste – using 7-point unstructured line scale. Moisture and hardness of breads were evaluated after 24, 60 and 72 h of storage. Finally, bread samples enriched with barley grains had higher volume and porosity and lower hardness than samples enriched with barley flour. Samples enriched with barley flour prepared using sourdough method had sour taste and higher hardness. It was concluded, that all samples have maintained quality after 72 h of storage.
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