Barley for Food and Health: Science, Technology, and Products

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FLATBREADS MADE WITH BARLEY FLOUR 157 100 g of flour. Breads were prepared using three methods: Canadian short process, remix to bake, and sponge and dough. Two different wheats were also compared, one of which was extra-strong. The first mixing method, the short process, was considered unsuitable for making fiber-enriched bread, and the remix-to-bake method was acceptable only when the extra-strong wheat was used. The best bread product was achieved using the sponge-and-dough process because of the positive effect of sponge fermentation on gluten development and hydration. In that process, the fiber fraction was presoaked and added after the dough was fully developed. There was little difference between breads made with the two barley varieties. FLATBREADS MADE WITH BARLEY FLOUR Flatbreads are the world’s oldest breads and are still traditional foods all over the globe (Qarooni et al. 1992). Many flatbreads are modernized versions of primitive breads, made from grain available in an area. The nomadic people were able to carry only small amounts of raw material, probably grinding grain daily to make bread. Limited equipment and scarcity of fuel necessitated a short baking period, often on a griddle or flat stove over an open fire or on hot coals. In some areas, such as the Middle East, Ethiopia, and Scandinavia, early flatbreads were made from all or part barley flour, simply because it was the most available grain. Because of the nature of flatbreads, having little or no dependence on fermentation, or volume development, they are ideal for inclusion of barley flour. Flatbreads can be made from many different grains, can be of various sizes and thicknesses, and are typically made quickly with few ingredients. An excellent resource for cereal scientists is a book by Qarooni (1996), and for the home baker, a book by Alford and Duguid (1995). In this chapter we focus on those flatbreads made with barley that have been reported in the cereal science literature. Kawka et al. (1992) used whole barley flour ground into two levels of particle size in combination with commercial all-purpose wheat flour to make flatbread. The formula contained yeast and water in addition to the flours, and the dough was fermented for one hour before oven baking. Dough consistency was observed to be sticky in the breads made with the coarse-grained barley flour. Sensory evaluations indicated a preference for flatbreads made with fine-grained barley flour in the ratio 1 : 1 with wheat flour. Turkish flatbread (bazlama) was produced by Başman and Köksel (1999) using milled barley flour in combination with two different varieties of wheat flour. Bazlama is a flat, leavened bread about 3 cm thick, traditional in villages in Turkey and increasingly popular in urban areas. Part of the wheat flour was replaced with barley flour at the 10, 20, 30, and 40% levels. The barley flour contained 3.34% β-glucan. Addition of increasing amounts of barley flour decreased dough development time and stability. However, barley flour supplementation at the higher levels of 30 and 40% resulted in a lower farinogram mixing tolerance index and softening degree values, indicating a better tolerance to overmixing. Sensory tests indicated significantly lower
158 BARLEY FOOD PRODUCT RESEARCH AND DEVELOPMENT scores for crumb structure and color in breads at all barley levels over 10%. All breads with barley were judged different from the control bread in mouthfeel, but were also judged equal in flavor, aroma, and appearance, and all were deemed acceptable. Hunter Lab color values indicated an increase in grayish tints as barley percent increased. Both β-glucan and dietary fiber increased in relation to the level of barley inclusion in the breads. The authors concluded that the inclusion of barley provided a potential for improvement in the health-promoting composition of bazlama. A different type of Turkish flatbread, yufka, was investigated by the same group (Başman and Köksel 2001). Yufka is an unleavened flatbread consumed in Middle Eastern countries. The dough for this bread needs to be flexible, so it may be rolled. The experimental design of this study was very similar to the previous bazlama study, and the same wheat and barley cultivars were used. The bread formula differed by the absence of yeast, and the procedure differed in that the dough was rolled thinner for yufka. As with bazlama, theyufka breads decreased in sensory scores relative to the increasing proportion of barley flour, but all breads were considered acceptable by the panelists. β-Glucan and dietary fiber levels increased in proportion to the levels of supplemental barley flour. Chapatis, unleavened flatbreads originating in India, are traditionally made from whole wheat flour, giving a nutritional advantage over some other flatbreads. They are often baked on hot flat iron plates or griddles rather than in the oven. Anjum et al. (1991) evaluated six high-lysine barley lines for nutritive value and functionality in preparing chapatis in Pakistan. Proportions of barley flour from 5 to 100% of the wheat flour were incorporated into chapati doughs. At the 10% level of substitution, farinograph characteristics were comparable to all-wheat controls, but higher levels of barley produced inferior dough structure and lower-volume chapatis. An Indian group (Sood et al. 1992) investigated the use of a hulless barley, Dolma, in chapatis. The barley grain and a control wheat were stone milled and sieved to obtain 70% extraction flour. Chapatis were prepared with proportions of barley flour from 10 to 50% of the wheat flour. Water absorption capacity increased relative to barley meal content, as predicted. The color and appearance of chapatis were evaluated as good up to the 30% level of barley. Flavor and texture of chapatis were rated acceptable up to the 40% substitution of barley flour. Gujral and Pathak (2002) prepared chapatis from various composite flours, including barley, replacing the base whole wheat flour by 10, 20, 30, 40 and 50%. The objective of this study was to compare the effects of alternative flours on extensibility using the Instron Universal Testing Machine. During storage, chapatis typically become stale and tough, so the study included testing breads that were both freshly baked and some stored for 24 hours. Control wheat chapatis were soft and extensible (8.117 mm), but after 24 hours the extensibility decreased to 2.213 mm. Maximum force required to rupture the wheat chapatis increased after storage, and the energy required to cause rupture decreased. The addition of barley flour increased the extensibility of chapatis to 12.91 mm at the 20% level, but at higher levels of barley the extensibility began to decrease.
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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4 Barley: Genetics and Nutrient Com
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58 BARLEY: GENETICS AND NUTRIENT CO
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96 BARLEY PROCESSING: METHODS AND P
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98 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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Page 123 and 124: 106 BARLEY PROCESSING: METHODS AND
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Page 161 and 162: 7 Barley Food Product Research and
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Page 195 and 196: 8 Health Benefits of Barley Foods I
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Page 221 and 222: 9 Current Status of Global Barley P
Page 223 and 224: 206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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