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Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread

¹Department of Food Technology, Engineering and Nutrition, Division of Food Technology, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden. ²Corresponding author. Phone: + 46 (0)46 222 83 11. Fax: + 46 (0)46 222 46 22. E-mail address: jeanette.purhagen@food.lth.se

The properties of a white wheat bread could be changed by adding normal or heat-treated barley flour in small amounts (2 and 4%) to a white wheat bread recipe. Differences regarding gelatinization as well as retrogradation properties were found when analyzing the two flours in model systems. The heat-treated flour was fully gelatinized due to prior time, temperature, and pressure treatment and could therefore absorb larger amounts of water than the other flours. In gelatinized model systems with 40% flour (dwb), the heat-treated barley flour contained less retrograded amylopectin as compared with normal barley flour after storage for up to 14 days, whereas no differences were found with 20% flour (dwb). However, stored breads showed an increased retrogradation of amylopectin (as measured by differential scanning calorimetry [DSC]) when 2% pretreated barley flour was added as compared with addition of 2% normal barley flour. On the other hand, there were no significant differences at the 4% level. Addition of either of the barley flours resulted in less firm breads during storage as compared with the control breads. Increased water absorption in barley flour and thus increased water content in the breads or different water-binding capacities of the flour blends could explain these results. The present study indicated that water had a stronger influence on bread firmness than the retrogradation of amylopectin. This conclusion was based on breads with pretreated barley flour being less firm than breads with normal barley flour, although the retrogradation, as determined by DSC, was higher.