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The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes

Purhagen, Jeanette LU ; Sjöö, Malin LU and Eliasson, Ann-Charlotte LU (2011) In Journal of Food Engineering 104(3). p.414-421
Abstract
Normal and heat-treated barley, both as flour and waxy starch, were added at a concentration of 3% to a white wheat bread. The effect not only of selected additives, but also of laboratory- and industrial baking processes on stalling was evaluated. Laboratory baked breads with heat-treated barley flour differed from control breads with regard to water content, firmness and amylopectin retrogradation. The influence of water content on firmness increased with storage time. All laboratory baked breads with barley additives, except normal barley flour, were less firm after 7 days of storage as compared to the control although amylopectin retrogradation tended to increase. Improved water absorption, and consequently, increased water content... (More)
Normal and heat-treated barley, both as flour and waxy starch, were added at a concentration of 3% to a white wheat bread. The effect not only of selected additives, but also of laboratory- and industrial baking processes on stalling was evaluated. Laboratory baked breads with heat-treated barley flour differed from control breads with regard to water content, firmness and amylopectin retrogradation. The influence of water content on firmness increased with storage time. All laboratory baked breads with barley additives, except normal barley flour, were less firm after 7 days of storage as compared to the control although amylopectin retrogradation tended to increase. Improved water absorption, and consequently, increased water content and/or different water binding capacities of the flour/starch could explain these results. Industrial baking caused higher water losses, especially in breads containing additives, thus reducing the effects on amylopectin retrogradation and firmness. (C) 2011 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Staling, Barley, Baking process, Retrogradation, Water content
in
Journal of Food Engineering
volume
104
issue
3
pages
414 - 421
publisher
Elsevier
external identifiers
  • wos:000289021100012
  • scopus:79952038756
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2011.01.004
language
English
LU publication?
yes
id
75577428-0983-4cd7-898f-f2634409603e (old id 1925266)
date added to LUP
2011-05-11 13:44:21
date last changed
2017-07-23 03:59:13
@article{75577428-0983-4cd7-898f-f2634409603e,
  abstract     = {Normal and heat-treated barley, both as flour and waxy starch, were added at a concentration of 3% to a white wheat bread. The effect not only of selected additives, but also of laboratory- and industrial baking processes on stalling was evaluated. Laboratory baked breads with heat-treated barley flour differed from control breads with regard to water content, firmness and amylopectin retrogradation. The influence of water content on firmness increased with storage time. All laboratory baked breads with barley additives, except normal barley flour, were less firm after 7 days of storage as compared to the control although amylopectin retrogradation tended to increase. Improved water absorption, and consequently, increased water content and/or different water binding capacities of the flour/starch could explain these results. Industrial baking caused higher water losses, especially in breads containing additives, thus reducing the effects on amylopectin retrogradation and firmness. (C) 2011 Elsevier Ltd. All rights reserved.},
  author       = {Purhagen, Jeanette and Sjöö, Malin and Eliasson, Ann-Charlotte},
  issn         = {0260-8774},
  keyword      = {Staling,Barley,Baking process,Retrogradation,Water content},
  language     = {eng},
  number       = {3},
  pages        = {414--421},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2011.01.004},
  volume       = {104},
  year         = {2011},
}