کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186434 963438 2010 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of two barley β-glucan isolates on wheat flour dough and bread properties
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effects of two barley β-glucan isolates on wheat flour dough and bread properties
چکیده انگلیسی

The effects of wheat flour fortification with two different molecular weight barley β-glucan isolates (1.00 × 105, BG-100 and 2.03 × 105, BG-200) on the rheological properties of dough and bread characteristics, using flours from two wheat cultivars that differ in their breadmaking quality, have been examined. The farinograph water absorption of doughs and the moisture content and water activity of the breads increased with increasing β-glucan content; the β-glucan isolate with the higher molecular weight (BG-200) exerted a greater effect than did BG-100. The addition of β-glucans to the dough formula increased the development time, the stability, the resistance to deformation and the extensibility of the poor breadmaking quality doughs, as well as the specific volumes of the respective breads, exceeding even that of the good breadmaking cultivar. Furthermore, the colour of the bread crumbs got darker and their structure became coarser, whereas the bread crumb firmness decreased with increasing level of β-glucan addition. Generally, the BG-200 was more effective in increasing the specific bread volume and reducing the crumb firmness, especially when used to fortify the poor breadmaking quality flour. The results further indicate a requirement for optimisation of the fortified doughs (level and molecular size of the β-glucan) to maximise bread quality attributes (loaf volume, texture, and staling events).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 119, Issue 3, 1 April 2010, Pages 1159–1167
نویسندگان
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