Barley for Food and Health: Science, Technology, and Products
Barley for Food and Health: Science, Technology, and Products
Barley for Food and Health: Science, Technology, and Products
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158 BARLEY FOOD PRODUCT RESEARCH AND DEVELOPMENT<br />
scores <strong>for</strong> crumb structure <strong>and</strong> color in breads at all barley levels over 10%.<br />
All breads with barley were judged different from the control bread in mouthfeel,<br />
but were also judged equal in flavor, aroma, <strong>and</strong> appearance, <strong>and</strong> all were<br />
deemed acceptable. Hunter Lab color values indicated an increase in grayish tints<br />
as barley percent increased. Both β-glucan <strong>and</strong> dietary fiber increased in relation<br />
to the level of barley inclusion in the breads. The authors concluded that the<br />
inclusion of barley provided a potential <strong>for</strong> improvement in the health-promoting<br />
composition of bazlama.<br />
A different type of Turkish flatbread, yufka, was investigated by the same<br />
group (Başman <strong>and</strong> Köksel 2001). Yufka is an unleavened flatbread consumed<br />
in Middle Eastern countries. The dough <strong>for</strong> this bread needs to be flexible, so<br />
it may be rolled. The experimental design of this study was very similar to the<br />
previous bazlama study, <strong>and</strong> the same wheat <strong>and</strong> barley cultivars were used. The<br />
bread <strong>for</strong>mula differed by the absence of yeast, <strong>and</strong> the procedure differed in<br />
that the dough was rolled thinner <strong>for</strong> yufka. As with bazlama, theyufka breads<br />
decreased in sensory scores relative to the increasing proportion of barley flour,<br />
but all breads were considered acceptable by the panelists. β-Glucan <strong>and</strong> dietary<br />
fiber levels increased in proportion to the levels of supplemental barley flour.<br />
Chapatis, unleavened flatbreads originating in India, are traditionally made<br />
from whole wheat flour, giving a nutritional advantage over some other flatbreads.<br />
They are often baked on hot flat iron plates or griddles rather than in the oven.<br />
Anjum et al. (1991) evaluated six high-lysine barley lines <strong>for</strong> nutritive value<br />
<strong>and</strong> functionality in preparing chapatis in Pakistan. Proportions of barley flour<br />
from 5 to 100% of the wheat flour were incorporated into chapati doughs. At<br />
the 10% level of substitution, farinograph characteristics were comparable to<br />
all-wheat controls, but higher levels of barley produced inferior dough structure<br />
<strong>and</strong> lower-volume chapatis. An Indian group (Sood et al. 1992) investigated the<br />
use of a hulless barley, Dolma, in chapatis. The barley grain <strong>and</strong> a control wheat<br />
were stone milled <strong>and</strong> sieved to obtain 70% extraction flour. Chapatis were<br />
prepared with proportions of barley flour from 10 to 50% of the wheat flour.<br />
Water absorption capacity increased relative to barley meal content, as predicted.<br />
The color <strong>and</strong> appearance of chapatis were evaluated as good up to the 30%<br />
level of barley. Flavor <strong>and</strong> texture of chapatis were rated acceptable up to the<br />
40% substitution of barley flour.<br />
Gujral <strong>and</strong> Pathak (2002) prepared chapatis from various composite flours,<br />
including barley, replacing the base whole wheat flour by 10, 20, 30, 40 <strong>and</strong><br />
50%. The objective of this study was to compare the effects of alternative flours<br />
on extensibility using the Instron Universal Testing Machine. During storage,<br />
chapatis typically become stale <strong>and</strong> tough, so the study included testing breads<br />
that were both freshly baked <strong>and</strong> some stored <strong>for</strong> 24 hours. Control wheat chapatis<br />
were soft <strong>and</strong> extensible (8.117 mm), but after 24 hours the extensibility<br />
decreased to 2.213 mm. Maximum <strong>for</strong>ce required to rupture the wheat chapatis<br />
increased after storage, <strong>and</strong> the energy required to cause rupture decreased. The<br />
addition of barley flour increased the extensibility of chapatis to 12.91 mm at<br />
the 20% level, but at higher levels of barley the extensibility began to decrease.