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The Influence of (1→3) (1→4)‐β‐D‐Glucan‐rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads
Author(s) -
Symons L.J.,
Brennan C.S.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb10989.x
Subject(s) - food science , chemistry , glucan , barley flour , sugar , wheat flour , digestion (alchemy) , biochemistry , chromatography
Cereal β‐glucan is regarded as a soluble dietary fiber, which has potential nutritional benefits within the food industry. This article explores the possibility of using a β‐glucan rich fraction (BGF) extract from barley ( Hordeum vulgare ) in bread products. BGF was incorporated into bread mixes at 2.5% and 5% inclusion rates. Analysis of the pasting characteristics of BGF and wheat flour mixes revealed a decrease in peak and final viscosity related to the level of BGF addition. Dough extendibility increased with addition of 5% BGF compared with the control, probably because of the weak gel‐forming capability of β‐glucan, creating an elastic dough. However, loaf volume and height decreased with the addition of BGF. Analysis of the bread samples illustrated that 5% BGF inclusion resulted in a significant decrease in the release of reducing sugars over a 300‐min digestion, compared with the control bread sample. The results showed a potential for the use of low levels of β‐glucan to improve the nutritional quality of bread products.