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

166 BARLEY FOOD PRODUCT RESEARCH AND DEVELOPMENT
in a linear fashion with increased increments of barley flour. Volume decrease was
a more visible effect of barley flour substitution. Volume expressed as milliliters
per 100 g of dough were 298, 292, 288, and 278 for all wheat flour, and 10,
15, and 20% barley flour, respectively. However, a trained taste panel of eight
Chinese persons determined that there was no difference in eating quality among
the four breads.
BARLEY BREWERS’ AND DISTILLERS’ GRAINS USED IN FOODS
Spent brewers’ grain, a by-product of the malt industry, has historically been
utilized as livestock feed. The spent grain consists mainly of the pericarp and
hull portions of barley and the nonstarch parts of adjunct grain such as corn or
rice. Although “spent” in terms of fermentable starch, the mixture is concentrated
in protein and TDF and is suitable for use as a supplement in food products. The
major difference between spent grain and barley flour or milled fractions is a
lack of starch and SDF. Prentice and D’Appolonia (1977) used commercial dried
spent brewers’ grain as a fiber supplement in bread made from 70% white and
30% whole wheat flours. Spent grain was given heat treatments at three temperatures
and incorporated into bread at 5, 10, and 15% of flour. Consumer panels
favorably accepted breads made with spent grain at 5 and 10% levels if the spent
grain was preheated at no more than 45 ◦ C. Dreese and Hoseney (1982) further
separated spent grain into hulls and bran fractions. The bran fraction was added
to wheat flour dough at 15%. Results indicated mixing problems and reduced
volume in the breads. An enhanced process of drying and milling spent barley
brewers’ grain resulted in a new product, barley bran flour, containing 70%
TDF and 18.5% protein. This product was used to replace 15% of the flour in
wheat bread (Chaudhary and Weber 1990). The breads contained 8.9% TDF and
were very acceptable compared to breads made with other fiber supplements.
A barley by-product from ethanol production, distillers’ dried barley grain has
been investigated as a fiber supplement (Eidet et al. 1984). Quick breads containing
graduated levels of a flour fraction of distillers’ grain were prepared and
evaluated. Volume index of breads varied only at the 10 and 15% levels of distillers’
grain content. Taste panelists judged breads to be acceptable in flavor
and texture at both the 5 and 10% levels, and color in the pumpkin and carrot
breads was less adversely affected because of their intrinsic color. Dawson et al.
(1985) produced muffins containing 15% barley distillers’ grain which had been
defatted, resulting in flavor improvement of the products. Distillers’ grain flour
was also incorporated into sausage as a fiber supplement (Levine and Newman
1986). Mildly seasoned Polish sausage was prepared with 3.5% of whole and
fractionated distillers’ grain and compared with a product containing soy isolate
as a control. Water solubility and emulsifying capacity were poor in the distillers’
grain sausages, although acceptability by a taste panel was not different from that
of controls with soy isolate.