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A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid

Sheikholeslami, Zahra, Karimi, Mahdi, Komeili, Hamid Reza, Mahfouzi, Maryam
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.93 pp. 628-633
ascorbic acid, barley, barley flour, breadmaking quality, breads, color, dough, extensibility, guar gum, hardness, physicochemical properties, sensory properties, wheat flour
Replacing wheat flour with other cereals such as hull-less barley flour is regarded as a major technological challenge in making bread. The present study aimed to evaluate the effects of different concentrations of hull-less barley flour (0, 10 and 20%) and guar gum (0, 1, 1.5 and 2%) on the physicochemical properties such as specific volume, extensibility, hardness, and color parameter, as well as sensory properties of mixed bread. Based on the results, the physicochemical properties of the mixed bread were dramatically influenced by the concentration of hull-less barley flour and guar gum. In addition, the bread specific volume was negatively correlated with hull-less barley flour and positively with guar gum concentration. Further, the effect of adding guar gum on the specific volume, extensibility, and hardness of dough was quantified. The results indicated a considerable decrease in hardness and an increase in other values. Furthermore, the mixed bread containing 20% hull-less barley flour and 1% guar gum was recognized as the best physicochemical properties. In addition, the addition of ascorbic acid up to 200 ppm is a promising way of improving the mixed bread nutritional and sensory values. Finally, enriching the bread with hull-less barley, guar gum, and ascorbic acid could play a positive role on the mixed bread quality and other characteristics.