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Viscosity and Solubility of β‐Glucan Extracted Under In Vitro Conditions from Barley β‐Glucan‐Fortified Bread and Evaluation of Loaf Characteristics
Author(s) -
Moriartey Stephanie,
Temelli Feral,
Vasanthan Thava,
Gänzle Michael
Publication year - 2011
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-02-11-0017
Subject(s) - glucan , chemistry , food science , beta glucan , solubility , fortification , gluten , viscosity , wheat flour , biochemistry , organic chemistry , physics , quantum mechanics
Fortifying bread with β‐glucan has been shown to reduce bread quality and the associated health benefits of barley β‐glucan. Fortification of bread using β‐glucan concentrates that are less soluble during bread preparation steps has not been investigated. The effects of β‐glucan concentration and gluten addition on the physicochemical properties of bread and β‐glucan solubility and viscosity were investigated using a less soluble β‐glucan concentrate, as were the effects of baking temperature and prior β‐glucan solubilization. Fortification of bread with β‐glucan decreased loaf volume and height ( P ≤ 0.05) and increased firmness ( P ≤ 0.05). Gluten addition to bread at the highest β‐glucan level increased height and volume ( P ≤ 0.05) to values exceeding those for the control and decreased firmness ( P ≤ 0.05). β‐Glucan addition increased ( P ≤ 0.05) extract viscosity, as did gluten addition to the bread with the highest β‐glucan level. Baking at low temperature decreased ( P ≤ 0.05) β‐glucan viscosity and solubility, as did solubilizing it prior to dough formulation. Utilization of β‐glucan that is less soluble during bread preparation may hold the key to effectively fortifying bread with β‐glucan without compromising its health benefits, although more research is required.