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Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

文献类型： 外文期刊

作者： Yu, Liwei 1 ; Ma, Yanrong 2 ; Zhao, Yiyue 2 ; Pan, Yilin 2 ; Tian, Renmei 2 ; Yao, Xiaohua 1 ; Yao, Youhua 1 ; Cao, Xinyou 4 ; Geng, La 5 ; Wang, Zhonghua 2 ; Wu, Kunlun 1 ; Gao, Xin 2 ;

作者机构： 1.Qinghai Univ, Qinghai Subctr Natl Hulless Barley Improvement, Qinghai Key Lab Hulless Barley Genet & Breeding, State Key Lab Plateau Ecol & Agron, Xining, Peoples R China

2.Northwest A&F Univ, Coll Agron, Xianyang, Peoples R China

3.Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Xianyang, Peoples R China

4.Shandong Acad Agr Sci, Minist Agr, Crop Res Inst,Key Lab Wheat Biol & Genetic Improv, Natl Engn Lab Wheat & Maize, Jinan, Peoples R China

5.Zhejiang Univ, Inst Crop Sci, Hangzhou, Peoples R China

关键词： hulless barley; wheat bread; nutritional function; in vitro digestibility; dough mixing properties

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.576； ）

ISSN： 2296-861X

年卷期： 2021 年 8 卷

页码：

收录情况： SCI

摘要： Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as beta-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of beta-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61-160.87%, 5.71-48.57%, and 25-293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

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