Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread

详细信息    查看全文

• 作者：Massimo Blandino ; Monica Locatelli ; Valentina Sovrani ; Jean Daniel Co茂sson ; Luca Rolle ; Fabiano Travaglia ; Simone Giacosa ; Matteo Bordiga ; Valentina Scarpino ; Amedeo Reyneri ; Marco Arlorio
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：July 1, 2015
• 年：2015
• 卷：63
• 期：25
• 页码：5875-5884
• 全文大小：240K
• ISSN：1520-5118

文摘

Two hulled barley varieties have been sequentially pearled for one to eight cycles, each with 5% removal. The derived fractions were analyzed for their bioactive compound content. The dietary fiber (DF) decreased from the external to the internal layers, whereas 尾-glucans showed an inverse trend. Deoxynivalenol contamination was concentrated in the outer layers. The total antioxidant activity (TAA) was higher in the 15鈥?5% fractions, which were used to prepare bread. Five mixtures of refined wheat flour, with an increasing replacement of this pearled barley fraction, were compared with a control for the bioactive compound content, as well as for the rheological and physical bread properties. The inclusion of pearled fractions with up to a 10% substitution leads to a clear enhancement of the DF and TAA, with only minor detrimental effects on the physical parameters. Selected byproducts of barley pearling could be proposed as functional ingredients for bakery products rich in DF and TAA.