The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

• Published in: Journal of cereal science 2017-09, Vol.77, p.97-101
• Main Authors: Pejcz, Ewa, Czaja, Anna, Wojciechowicz-Budzisz, Agata, Gil, Zygmunt, Spychaj, Radosław
• Format: Article
• Language: English
• Subjects: Barley; Dietary fibre; Sourdough; β-glucans
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2017.08.007

The possibility of using naked barley for food products is gaining popularity due to its dietary fibre content, especially β-glucans. The technological process (dough preparation, fermentation and baking) influences bread quality but also may contribute to degradation or preservation of valuable grain components. The aim of the study was to investigate the effects of different wholemeal barley flour share and bread production method on the quality of bread and non-starch polysaccharides content and solubility. Barley enriched bread contained more both soluble and insoluble dietary fibre and β-glucans, products of 40% barley share contained 67% more total dietary fibre and 160% more β-glucans than control. However, barley incorporation decreased the amount of soluble arabinoxylans. High barley contents contributed to the breads’ volume reduction by 14% and change in their crumb and crust colour. However, barley enriched breads gained higher ratings of taste than wheat bread. Barley sourdough fermentation improved breads’ volume, colour and sensory properties. Sourdough fermentation also resulted in higher concentration of dietary fibre, arabinoxylans and β-glucans. The beneficial effect of barley addition to wheat bread may be successfully enhanced by using barley wholemeal sourdough fermentation. •Naked barley enriches wheat bread in non-starch polysaccharides.•Barley incorporation to wheat bread strongly affects its quality.•Barley sourdough fermentation improves bread quality.•Sourdough fermentation preserves valuable non-starch polysaccharides.