The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

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

På svenska

Author

Summary, in English

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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2011

Language

English

Pages

414-421

Publication/Series

Journal of Food Engineering

Volume

104

Issue

3

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Staling
  • Barley
  • Baking process
  • Retrogradation
  • Water content

Status

Published

ISBN/ISSN/Other

  • ISSN: 0260-8774