Details
| Original language | English |
|---|---|
| Article number | 1230374 |
| Journal | Frontiers in Sustainable Food Systems |
| Volume | 7 |
| Publication status | Published - 27 Sept 2023 |
Abstract
Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers.
Keywords
- alpha amylase, baking characteristics, baking quality, bread, malted barley flour, sensory quality, wheat flour
ASJC Scopus subject areas
- Environmental Science(all)
- Global and Planetary Change
- Agricultural and Biological Sciences(all)
- Food Science
- Environmental Science(all)
- Ecology
- Agricultural and Biological Sciences(all)
- Agronomy and Crop Science
- Environmental Science(all)
- Management, Monitoring, Policy and Law
- Agricultural and Biological Sciences(all)
- Horticulture
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In: Frontiers in Sustainable Food Systems, Vol. 7, 1230374, 27.09.2023.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
AU - Aslam, Jawed
AU - Hussain, Ashiq
AU - Mueen Ud-Din, Ghulam
AU - Kausar, Tusneem
AU - Siddique, Tahira
AU - Kabir, Khurram
AU - Gorsi, Faiza Iftikhar
AU - Haroon, Haseeb
AU - Nisar, Rizwan
AU - Noreen, Saima
AU - Rocha, João Miguel
AU - Ozogul, Fatih
AU - Esatbeyoglu, Tuba
AU - Korma, Sameh A.
N1 - Funding Information: JMR also acknowledges the Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal, as well as the support made by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020–UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC). Funding Information: The authors would like to acknowledge the COST Action 18101 SOURDOMICS—Sourdough biotechnology network towards novel, healthier, and sustainable food and bioprocesses ( https://sourdomics.com/ ; https://www.cost.eu/actions/CA18101/ , accessed on May 15 2023), where the TE is member of the working groups 4, 6, 7. and 8, FO is the leader of the working group 8, “Food safety, health promoting, sensorial perception, and consumers’ behaviour” and JMR is the Chair and Grant Holder Scientific Representative and is supported by COST (European Cooperation in Science and Technology; https://www.cost.eu/ , accessed on May 25 2023). The authors also the COST Action 20128 PIMENTO – Promoting Innovation of ferMENTed fOods ( https://fermentedfoods.eu/ , https://www.cost.eu/actions/CA20128/ , accessed on May 28 2023), where TE is member in the working groups 3. COST is a funding agency for research and innovation networks.
PY - 2023/9/27
Y1 - 2023/9/27
N2 - Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers.
AB - Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers.
KW - alpha amylase
KW - baking characteristics
KW - baking quality
KW - bread
KW - malted barley flour
KW - sensory quality
KW - wheat flour
UR - http://www.scopus.com/inward/record.url?scp=85173681489&partnerID=8YFLogxK
U2 - 10.3389/fsufs.2023.1230374
DO - 10.3389/fsufs.2023.1230374
M3 - Article
VL - 7
JO - Frontiers in Sustainable Food Systems
JF - Frontiers in Sustainable Food Systems
M1 - 1230374
ER -