Hull-less barley sourdough bread: Composition of polysaccharides and technological characteristics
2023
Reidzane, Sanita | Gramatina, Ilze | Galoburda, Ruta | Komasilovs, Vitalijs | Zacepins, Aleksejs | Bljahhina, Anastassia | Kince, Tatjana | Traksmaa, Anna | Klava, Dace
Hull-less barley flour is a highly valuable raw material containing unique nutrition composition with a high content of proteins, starch and non-starch polysaccharides. Hull-less barley flour can be used for the fermentation of sourdough. The starch and non-starch polysaccharides (NSP) of the grain transform during processing and affect bread′s chemical and physical characteristics. The aim of the study was to determine the content of glucans, mannans and fructans, total dietary fibre (TDF), and analyse their changes in hull-less barley and wholegrain wheat breads in comparison to their content in flour, as well as to characterize the impact of polysaccharides on the hardness, specific volume, and porosity of bread. To perform an experiment hull-less barley bread and wholegrain wheat bread were fermented in three ways: fermented with spontaneous hull-less barley (SHB) sourdough, germinated hull-less barley (GHB) sourdough and fermented with yeast. When using hull-less barley sourdough, the content of β-glucans in the wholegrain wheat bread increased twofold. Principal component analysis showed that wholegrain wheat breads with GHB sourdough had higher content of starch, NSP and pronounced hardness. Higher content of the TDF together with higher specific volume and porosity differentiate wholegrain wheat bread fermented with yeast from other breads studied. Hull-less barley bread fermented with SHB sourdough was characterized by higher starch and TDF content, but fermented with GHB sourdough – by higher total glucans and NSP. A decrease of the content of total glucans, β-glucans, mannans and fructans was observed during processing of bread.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies
Découvrez la collection de ce fournisseur de données dans AGRIS