Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread

文献类型： 外文期刊

第一作者： He, Yue

作者： He, Yue;Wang, Aixia;Qin, Wanyu;Chen, Zhiying;Xi, Huihan;Nie, Mengzi;Liu, Liya;Wang, Lili;Sun, Jing;Bai, Yajuan;Huang, Yatao;Sun, Peipei;Wang, Fengzhong;Tong, Li-Tao;Wang, Fengzhong;Tong, Li-Tao

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关键词： semidry milling; temper; damaged starch; highland barley flour; highland barley bread

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年 103 卷 10 期

页码：

收录情况： SCI

摘要： BACKGROUND: This study aimed to investigate the effects of semidry milling on the quality attributes of highland barley flour and highland barley bread. Highland barley flours were prepared by dry (DBF), semidry (SBF), and wet (WBF) milling methods. The properties of different highland barley flours were analyzed, and highland barley breads made from different highland barley flours were evaluated. RESULTS: The results showed that WBF had the lowest damaged starch content (15.2 g kg(-1)), and the contents of damaged starch in SBF-35 and SBF-40 (43.5 g kg-1 and 24.1 g kg(-1) respectively) were lower than that of DBF (87.6 g kg(-1)). And SBF-35 and SBF-40 with large particles exhibited low hydration performance. In addition, SBF-35 and SBF-40 had higher pasting viscosity, pasting temperature, Delta H, and relative crystallinity, consequently resulting in better gel properties than other highland barley flours. These properties could help SBF-35 and SBF-40 develop high-quality bread with large specific volume and superior crumb structure and texture that is similar to the bread with WBF. CONCLUSION: Overall, semidry milling not only could improve the characteristics of HBF, but also avoid high starch damage by dry milling and water wasting by wet milling. What is more, highland barley breads with SBF-35 and SBF-40 had preferable appearance and crumb texture. Therefore, semidry milling could be regarded as a feasible way to produce highland barley flour. (c) 2023 Society of Chemical Industry.

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