Naslov
INFLUENCE OF BARLEY FLOUR ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF BREAD AND PASTA

Autori
Ugarčić-Hardi, Žaneta ; Jukić, Marko ; Koceva Komlenić, Daliborka ; Kosović, Indira ; Lalić, Alojzije, Kuleš, Anđa

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 5th International Dietary Fibre Conference DF 2012 / - : ICC, 2012, 142-142

ISBN
978-3-9503336-0-2

Skup
5th International Dietary Fibre Conference DF 2012

Mjesto i datum
Rim, Italija, 07.05.2012. - 09.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
barley; β-glucan; rheological properties; bread quality; pasta qualit
(barley; β-glucan; rheological properties; bread quality; pasta quality)

Sažetak
The effectiveness of barley products in reducing the risk of cardiac diseases by lowering the cholesterol level and controlling blood sugar has been attributed to the presence of (1→3, 1→4)- β -D-glucan, the polysaccharide in the form of fiber that is a major constituent of cell walls of barley endosperm. The aim of this work was to determine the barley variety with the highest content of β-glucan at Eastern Croatia region and to use barley flour of that variety as a supplement for production of bread and pasta with increased functional properties. β glucan content was determined in nine varieties from four different locations. Variety richest in β glucan was variety Bingo from Osijek (4.98 g/100g d.m. basis) and it was used for barley flour production that was blended with wheat flour in different ratios. These mixtures were conducted to rheological evaluation with farinograph, mixograph, extensograph and amylograph. The results of rheological tests showed that barley flour addition higher than 20% significantly decreases the rheological quality of dough, due to lower quantity and poor quality of gluten. Sensory, textural and color properties of bread samples produced from barley/wheat flour blends (20:80, 30:70, 40:60 and 50:50) were evaluated. In order to obtain bakery products with satisfactory quality by using more than 20% barley flour, process parameters should be optimised (usage of stronger wheat flours or different additives). Barley flour and wheat semolina blends (10:90, 20:80, 30:70, 40:60 and 50:50) were used for pasta (noodles) production. Pasta colour, optimum cooking time, pasta cooking loss, water absorption and sensory attributes were determined. Results showed that, despite the darker and less yellow color and increased pasta cooking loss, addition of barley flour up to 40% provides good quality pasta. β glucan content in bread and pasta after drying and cooking was determined in order to examine the stability of barley β glucan during processing. β glucan content was not decreased after baking of bread and drying and cooking of pasta samples which implies the resistance and stability of barley β glucan during processing.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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