Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.

Document Type : Original Article

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Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

There is a renewed attention in barley for being used in food products due to its nutritional benefits. Unfortunately barley breads are still inferior in their quality characteristics when compared to their wheat counterparts. The present work studied the individual and interactive effects of three bread improvers (i.e. vital wheat gluten VWG, ascorbic acid AA and sodium stearoyl-2-lactylate SSL) on the quality characteristics of wholegrain barley bread. Results showed significant effects of such improvers on both bread specific volume and overall sensory acceptability. VWG-AA and AA- SSL interactive effects were positively correlated with bread overall acceptability. Inclusion of bread improvers according to the obtained optimized formula showed a positive effect on bread with regard to its dough rheological properties (longer stability time, lower degree of softening and higher extensibility), physical (specific volume), textural (hardness and springiness), and crumb DIA characteristics of bread. Chemical analysis showed higher nutrient contents (protein, fiber and minerals) in the optimized barley bread when compared to their wheat counterparts. The overall sensory characteristics of the optimized barley bread were acceptable by the panelists with scores corresponded to “like moderately” compared to “extremely like/like very much” in case of wheat bread.

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