Barley bread with improved sensory and antioxidant properties

• Published in: International journal of gastronomy and food science 2020-12, Vol.22, p.100279, Article 100279
• Main Authors: Robles-Ramírez, María del Carmen, Ortega-Robles, Emmanuel, Monterrubio-López, Ricardo, Mora-Escobedo, Rosalva, Beltrán-Orozco, María del Carmen
• Format: Article
• Language: English
• Subjects: Antioxidant capacity; Barley bread; Consumer acceptance; Dietary fiber; Phenolic compounds; Sesame seeds
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2020.100279

The use of barley flour in bread making is limited because barley flour decreases the sensory characteristics of bread. This study aimed to increase the nutraceutical potential of barley bread without affecting consumer acceptance. Crumb structure, and physical and sensory characteristics were analyzed in breads in which wheat flour was replaced by barley flour (0%, 40%, 50%, 60% and 100%). The bread in which 60% wheat flour was substituted by barley flour was selected and analyzed for its proximate composition, dietary fiber, total phenolic content and antioxidant capacity. This formulation increased the contents of insoluble fiber, soluble fiber, total phenolic compounds and antioxidant capacity of wheat bread by 700%, 200%, 41.5% and 45%, respectively. However, judges objected to the taste of the selected barley bread, thus the addition of Parmesan cheese, oregano or sesame seeds was tested to improve the sensory qualities of bread. The addition of sesame seeds (4 g/100 g, flour basis) enhanced the sensory characteristics of bread besides to increasing its total phenolic content and antioxidant activity by 100% and 130%, respectively, compared to those of the wheat bread. Therefore, the addition of sesame seeds increased the consumer acceptance of the high-barley bread and the potential health benefits of this product. •Antioxidant activity of bread increased by replacing wheat flour with barley flour.•Dietary fiber substantially increased with the inclusion of barley flour to bread.•Better sensory qualities of barley bread with the addition of sesame seeds.•Enhanced antioxidant properties of barley bread with the addition of sesame seeds.•Strong correlation between total phenolics and antioxidant activity of barley bread.