engleski

Rheological and bread making properties of the different milling fractions of hull-less barley

Hulless barley has been recognized as a health food due to its content of fibre, particularly beta-glucan, and other phytochemicals with potential benefits for human health. Because the outer hull is loosely attached to the grain and usually falls off during harvesting, hulless barley requires less processing and can be directly used in preparing meals or milled to flour. The scope of this work was to produce different flour fractions from hulless barley in a commercial roller flour mill plant and to evaluate rheological properties and bread making performance of these flours. Four types (T-550, T-850, T-1100 and integral) of flour were obtained. Doughs and breads were made by using these barley flours in different ratios (20, 30, 40 and 50%) to wheat flour. Wheat flour from cultivar Kraljica was used as a control. Dough rheological properties of the barley flours and the flour mixtures were evaluated using farinograph and extensograph tests. The baked breads were evaluated for loaf volume and h/d ratio. Hulless barley flours had higher results for water absorption and degree of softening than control wheat flour. Dough extensograph characterization showed lower stretch resistance and elasticity, with the exception of integral barley flour. Results of baking test showed that addition of barley flours in breads resulted in a decrease in loaf volume and height. The reduction in volume and height increased with a higher barley ratio.

barley, hulless, flour, rheological properties, bread

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