Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition

In the present study, water absorption capacity (WAC) and the resulting baking performance of different barley–wheat flour blends were investigated by baking breads containing 40% barley flour. The different barley varieties varied in polysaccharide contents and composition. Knowledge about variations in WAC and its possible effects on the baking performance were gained by choosing a constant water addition. These variations were related to differences in chemical content and composition. Large variations in WAC were observed for the different barley–wheat mixtures. These variations further resulted in variations in weight, volume and form ratio of the breads. Thus, large individual differences in baking performance were observed and these differences related to differences in polysaccharide content and composition of the different barley flours. Total β-glucan content was the most important parameter for the baking performance and hence, the bread quality due to its significant contribution to the WAC.