Effect of Whole Barley Flour Addition on Dough Properties and Quality of Bread
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Abstract:
High gluten-wheat flour (10%~60%, w/w) was substituted with whole barley flour (hereinafter referred to as barley flour), and, subsequently, the effect of the substitution on dough properties and bread quality was investigated. The results revealed that the addition of barley flour effected a corresponding decrease in the content of wet gluten in barley-wheat mixed flour from 36.43% (control) to 11.43% (with 60% barley flour). In addition, the water absorption capacity increased, while the dough development time, time for stability, C2 value (weakening value), dough extensibility, and maximum resistance significantly decreased with increase in the concentration of barley flour. Meanwhile, dough microstructures were observed to change with the addition of barley flour, displaying coarser structures. The addition of barley flour in the range of 20%~60% resulted in the breakdown of the gas chamber walls; in fact, intact gas chamber structures could hardly be found. The specific volume, springiness, and sensory quality of the bread decreased, while the hardness increased with addition of barley flour. Moreover, a decrease in the area of gas chambers, an increase in the hole area, and a decrease in slice brightness were observed. The addition of 10%~20% barley flour imparted an acceptable overall sensory quality to the bread. However, the quality of bread baking decreased significantly with addition of excess barley flour (30%~60%), with the complete disappearance of the sponge-like texture of bread.
