Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part I. The effect on wheat bread

• Autorzy: Pejcz E. , Wojciechowicz-Budzisz A. , Gil Z. , Czaja A. , Spychaj R.

Warianty tytułu

PL

Wpływ wzbogacenia jęczmieniem nagim na jakość i wartość żywieniową pieczywa - Część I. Wpływ na pieczywo pszenne

• Języki publikacji: EN

Abstrakty

EN

Barley is gaining more interest due to its nutritional value, especially because of the dietary fibre content and the presence of non-starch polysaccharides Hull-less barley is a rich source of soluble and insoluble dietary fibre providing beneficial non-starch polysaccharides, especially β-glucans. The effects of different barley wholemeal share in wheat bread and different dough preparation methods on the quality of bread and its nutritional composition were investigated. Barley incorporation to wheat bread improved its nutritional quality by increasing the dietary fibre, β-glucans and arabinoxylans content. However, high barley concentration led to decrease in loaf volume and overall acceptability and changes in bread’s crumb and crust colour. Bread production method strongly influenced its quality and nutritional composition. Barley sourdough fermentation comparing to direct barley wholemeal incorporation allowed to obtain more acceptable products of higher nutritional quality.

PL

Zainteresowanie jęczmieniem rośnie ze względu na jego wartość żywieniową, zwłaszcza zawartość w nim błonnika pokarmowego i obecność polisacharydów nieskrobiowych. Jęczmień nagoziarnowy jest bogatym źródłem zarówno rozpuszczalnego, jak i nierozpuszczalnego błonnika pokarmowego, dostarczając korzystnych polisacharydów nieskrobiowych, szczególnie β-glukanów. Zbadano wpływ różnych udziałów całoziarnowej mąki jęczmiennej i różnych metod prowadzenia ciasta na jakość pieczywa i jego skład. Dodatek jęczmienia do mąki pszennej przyczynił się do poprawy jego jakości żywieniowej poprzez zwiększenie zawartości błonnika pokarmowego, β-glukanów i arabinoksylanów. Wysoki udział jęczmienia spowodował jednak zmniejszenie objętości pieczywa i jego akceptacji oraz zmianę barwy miękiszu i skórki. Metoda wytwarzania ciasta silnie wpłynęła na jakość chleba i jego skład. Dodatek jęczmienia w postaci zakwasu, w porównaniu z metodą bezpośrednią, pozwolił na uzyskanie lepiej ocenionych produktów o wyższej wartości żywieniowej.

Słowa kluczowe

EN

bread; naked barley; food quality; nutritional value; wheat bread; dietary fibre; beta-glucan; non-starch polysaccharide

• Wydawca: -
• Czasopismo: Nauki Inżynierskie i Technologie
• Rocznik: 2016
• Numer: 2(21)
• Opis fizyczny: p38-45,ref.

Twórcy

autor

Pejcz E.

• Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

autor

Wojciechowicz-Budzisz A.

• Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

autor

Gil Z.

• Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

autor

Czaja A.

• Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

autor

Spychaj R.

• Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

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Identyfikatory

DOI

10.15611/nit.2016.2.03