Affiliate Assistant Professor, Food Science, Agriculture and Forestry Experiment Station, Univ. of Alaska, Fairbanks, AK 99775.
Barley Flour Level and Salt Level Selection for a Whole-grain Bread Formula
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 53, Issue 3, pages 896–901, May 1988
How to Cite
SWANSON, R. B. and PENFIELD, M. P. (1988), Barley Flour Level and Salt Level Selection for a Whole-grain Bread Formula. Journal of Food Science, 53: 896–901. doi: 10.1111/j.1365-2621.1988.tb08980.x
Appreciation is extended to Dr. Vernon Reich, Dept. of Plant & Soil Science, The Univ. of Tennessee, Knoxville, and Drs. Carol Lewis and Stephen Sparrow, Agricultural Experiment Station, Univ. of Alaska, Fairbanks, for supplying the barley used in this study.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/6/87; revised 12/14/87; accepted 12/16/87.
Thual hull-less barley from Alaska and Tennessee was ground into whole-grain flours (10.5 and 14.4% protein, respectively). A potentially feasible bread formula was identified from response surfaces depicting effects of barley and salt levels within barley source on dough development parameters. Breads containing 20% barley, 30% whole-wheat and 50% bread flours and 2.0% salt were prepared from each flour; a control contained 50:50 whole-wheat:bread flour with 2% salt. Barley decreased specific loaf volume 5–6%. Instron hardness, cohesiveness, springiness, and chewiness were similar; lower protein barley bread was more gummy than the control. Overall flavor, appearance, and texture acceptability did not differ. Barley bread as prepared was feasible, suggesting the usefulness of response surfaces in formula development.