Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part II. The effect on rye 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 II. Wpływ na pieczywo żytnie

• Języki publikacji: EN

Abstrakty

EN

The incorporation of naked barley to bread and different bread production methods significantly influenced the dietary fibre content and composition and the quality of wheat bread. Rye flour properties and rye bread production methods affect the bread quality and composition. The aim of the study was to analyse the effects of different naked barley wholemeal share and rye dough preparation methods on bread quality and its nutritional composition. Barley enriched rye bread had significantly increased concentration of soluble and insoluble dietary fibre, insoluble arabinoxylans and β-glucans. Barley incorporation did not affect breads’ overall acceptability, but over 30% barley share caused a decrease in loaf volume and changed breads’ colour. Two-phase produced breads had higher volume, yet single-phase method breads contained more total and soluble dietary fibre.

PL

Różne udziały jęczmienia nagoziarnowego oraz różne metody produkcji ciasta istotnie wpłynęły na zawartość i skład błonnika pokarmowego oraz jakość pieczywa żytnio-jęczmiennego. Właściwości mąki żytniej i metody produkcji pieczywa żytniego przyczyniły się do zmian w jaości i składzie pieczywa. Celem badań była analiza wpływu różnych udziałów całoziarnowej mąki jęczmiennej i metod prowadzenia ciasta na jakość i skład pieczywa. Pieczywo żytnie wzbogacane jęczmieniem nagoziarnowym cechowało się istotnie zwiększoną zawartością rozpuszczalnego i nierozpuszczalnego błonnika pokarmowego, nierozpuszczalnych arabinoksylanów i β-glukanów. Dodatek jęczmienia nie wpłynął na akceptowalność pieczywa, jednak jego udział powyżej 30% spowodował zmniejszenie objętości chleba i zmiany jego barwy. Pieczywo wytworzone metodą dwufazową miało większą objętość, natomiast pieczywo uzyskane metodą jednofazową zawierało więcej błonnika pokarmowego rozpuszczalnego i ogółem.

Słowa kluczowe

EN

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

• Wydawca: -
• Czasopismo: Nauki Inżynierskie i Technologie
• Rocznik: 2016
• Numer: 2(21)
• Opis fizyczny: p.46-54,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.2016.2.04