A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour
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DOI: 10.1002/cche.10768
Abstract: High β‐glucan hull‐less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.Increasing levels of whole barley flour supplementation resulted in… read more here.
Keywords: hull less; high glucan; barley flour; less barley ... See more keywords
Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
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DOI: 10.1016/j.ijgfs.2021.100412
Abstract: Abstract Wheat semolina was replaced by different percentages of barley flour (25, 50, 75 and 100%) for the preparation of artisanal couscous. The rheological behavior was evaluated using a Caleva® mixer torque rheometer. The dry… read more here.
Keywords: barley flour; culinary sensory; wheat semolina; agglomeration ... See more keywords
Dietary Fibre, Protein Profile and Technological Characteristics of Durum Spaghetti Enriched with Refined / Whole Grain Hull-less Barley Flour
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DOI: 10.1016/j.jcs.2021.103315
Abstract: ABSTRACT Durum wheat semolina (DWS) was substituted with refined or whole grain hull-less barley flour (RHBF or WHBF, respectively) for producing nutritionally enriched spaghetti. The substitution levels were between 10 and 50%, and spaghetti made… read more here.
Keywords: barley flour; dietary fibre; less barley; hull less ... See more keywords
Consumption of a meal containing refined barley flour bread is associated with a lower postprandial blood glucose concentration after a second meal compared with one containing refined wheat flour bread in healthy Japanese: A randomized control trial.
Sign Up to like & getrecommendations! Published in 2019 at "Nutrition"
DOI: 10.1016/j.nut.2019.110637
Abstract: OBJECTIVE Foods reducing postprandial hyperglycemia could suppress the postprandial blood glucose response after the next meal (a "second-meal" effect). However, the second-meal effect of refined barley flour bread has not been evaluated. The aim of… read more here.
Keywords: refined barley; wheat flour; barley flour; meal ... See more keywords
Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets
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DOI: 10.3389/fnut.2021.823148
Abstract: Due to its good dietary role, barley has attracted a growing amount of interest for the manufacture of functional foods in recent years. In barley, a number of bioactive components, including as phenolic compounds, have… read more here.
Keywords: support nutritionally; barley; balanced diets; extrusion ... See more keywords
Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
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DOI: 10.3390/foods12051074
Abstract: To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed… read more here.
Keywords: particle sizes; highland barley; effects highland; barley flour ... See more keywords
Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
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DOI: 10.3390/foods12112137
Abstract: The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative… read more here.
Keywords: highland barley; hbf; barley flour; flavor ... See more keywords
Sprouted Barley Flour as a Nutritious and Functional Ingredient
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DOI: 10.3390/foods9030296
Abstract: The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with… read more here.
Keywords: flour nutritious; nutritious functional; germination; barley flour ... See more keywords
Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
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DOI: 10.3390/plants11060761
Abstract: Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour… read more here.
Keywords: addition; mbf; barley flour; malted barley ... See more keywords
Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour
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DOI: 10.3390/plants12020397
Abstract: The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In… read more here.
Keywords: thin bran; durum wheat; barley flour; bran barley ... See more keywords