TY - JOUR

T1 - Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

AU - Aslam, Jawed

AU - Hussain, Ashiq

AU - Mueen Ud-Din, Ghulam

AU - Kausar, Tusneem

AU - Siddique, Tahira

AU - Kabir, Khurram

AU - Gorsi, Faiza Iftikhar

AU - Haroon, Haseeb

AU - Nisar, Rizwan

AU - Noreen, Saima

AU - Rocha, João Miguel

AU - Ozogul, Fatih

AU - Esatbeyoglu, Tuba

AU - Korma, Sameh A.

N1 - Funding Information: JMR also acknowledges the Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal, as well as the support made by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020–UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC). Funding Information: The authors would like to acknowledge the COST Action 18101 SOURDOMICS—Sourdough biotechnology network towards novel, healthier, and sustainable food and bioprocesses ( https://sourdomics.com/ ; https://www.cost.eu/actions/CA18101/ , accessed on May 15 2023), where the TE is member of the working groups 4, 6, 7. and 8, FO is the leader of the working group 8, “Food safety, health promoting, sensorial perception, and consumers’ behaviour” and JMR is the Chair and Grant Holder Scientific Representative and is supported by COST (European Cooperation in Science and Technology; https://www.cost.eu/ , accessed on May 25 2023). The authors also the COST Action 20128 PIMENTO – Promoting Innovation of ferMENTed fOods ( https://fermentedfoods.eu/ , https://www.cost.eu/actions/CA20128/ , accessed on May 28 2023), where TE is member in the working groups 3. COST is a funding agency for research and innovation networks.

PY - 2023/9/27

Y1 - 2023/9/27

N2 - Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers.

AB - Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers.

KW - alpha amylase

KW - baking characteristics

KW - baking quality

KW - bread

KW - malted barley flour

KW - sensory quality

KW - wheat flour

UR - http://www.scopus.com/inward/record.url?scp=85173681489&partnerID=8YFLogxK

U2 - 10.3389/fsufs.2023.1230374

DO - 10.3389/fsufs.2023.1230374

M3 - Article

VL - 7

JO - Frontiers in Sustainable Food Systems

JF - Frontiers in Sustainable Food Systems

M1 - 1230374

ER -