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Viscosity and Solubility of β-Glucan Extracted Under In Vitro Conditions from Barley β-Glucan-Fortified Bread and Evaluation of Loaf Characteristics

¹Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5. ²Corresponding author. Phone: 780-492-3829. Fax: 780-492-8914. E-mail: feral.temelli@ualberta.ca

Fortifying bread with β-glucan has been shown to reduce bread quality and the associated health benefits of barley β-glucan. Fortification of bread using β-glucan concentrates that are less soluble during bread preparation steps has not been investigated. The effects of β-glucan concentration and gluten addition on the physicochemical properties of bread and β-glucan solubility and viscosity were investigated using a less soluble β-glucan concentrate, as were the effects of baking temperature and prior β-glucan solubilization. Fortification of bread with β-glucan decreased loaf volume and height (P ≤ 0.05) and increased firmness (P ≤ 0.05). Gluten addition to bread at the highest β-glucan level increased height and volume (P ≤ 0.05) to values exceeding those for the control and decreased firmness (P ≤ 0.05). β-Glucan addition increased (P ≤ 0.05) extract viscosity, as did gluten addition to the bread with the highest β-glucan level. Baking at low temperature decreased (P ≤ 0.05) β-glucan viscosity and solubility, as did solubilizing it prior to dough formulation. Utilization of β-glucan that is less soluble during bread preparation may hold the key to effectively fortifying bread with β-glucan without compromising its health benefits, although more research is required.