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Original title:
Evaluation of Chemical and Technological Properties of Grain and Milling Franctions of Hulless Barley for Bakery Use
Authors: Vaculová, Kateřina ; Jirsa, Ondřej ; Balounová, Marta ; Sedláčková, Irena
Document type: Posters
Conference/Event: 6th International congress FLOUR-BREAD ´11, Opatija (HR), 2011-10-12 / 2011-10-14
Year: 2011
Language: eng
Publisher: Agrotest fyto, s.r.o.
Abstract: Wider use of barley with great food potential due to its high nutritional value of grain is constrained by lack of knowledge about the functionality of barley grain components in terms of processing and food products development. Selected genotypes of hulless spring barley (cv. AF Lucius, lines KM 2084, KM 2283, KM 1057 and genetic resource Nudimelanocrithon) were examined for chemical composition (crude protein, starch, β-glucans, macro-minerals) and breadmaking properties of grain and grain milling fractions (flour, semolina, bran). Differences in chemical composition of genotypes reflected in both the yield and rheological properties of individual milling fractions, measured with farinograph and extensograph. The addition of barley flour (15-30%) or barley semolina and bran (10 and 20%) to standard wheat flour reflected in different rheological properties depending on a barley genotype. The farinograph parameters largely varied in individual materials, however, the percentage of barley fractions in the mixture did not affect the values considerably. In comparison with standard wheat flour, values of extensograph parameters were low (especially for energy and extensibility) in all barley samples studied. However, they were affected by both the proportion of barley fraction and its interaction with a rest period. When the rest period was longer (90 min), even higher additions of semolina or bran (especially in cv. AF Lucius) were technologically acceptable.
Keywords: bakery use; barley; barley grain; breadmaking properties; chemical composition; hulless grain; milling fractions; bezpluché zrno; ječmen; pekařství
Rights: This work is protected under the Copyright Act No. 121/2000 Coll.
Institution: Agrotest fyto, s.r.o. (web)
Permalink: http://www.nusl.cz/ntk/nusl-154168
The record appears in these collections:
Research > Research institutes > Agrotest fyto, s.r.o.
Conference materials > Posters
Authors: Vaculová, Kateřina ; Jirsa, Ondřej ; Balounová, Marta ; Sedláčková, Irena
Document type: Posters
Conference/Event: 6th International congress FLOUR-BREAD ´11, Opatija (HR), 2011-10-12 / 2011-10-14
Year: 2011
Language: eng
Publisher: Agrotest fyto, s.r.o.
Abstract: Wider use of barley with great food potential due to its high nutritional value of grain is constrained by lack of knowledge about the functionality of barley grain components in terms of processing and food products development. Selected genotypes of hulless spring barley (cv. AF Lucius, lines KM 2084, KM 2283, KM 1057 and genetic resource Nudimelanocrithon) were examined for chemical composition (crude protein, starch, β-glucans, macro-minerals) and breadmaking properties of grain and grain milling fractions (flour, semolina, bran). Differences in chemical composition of genotypes reflected in both the yield and rheological properties of individual milling fractions, measured with farinograph and extensograph. The addition of barley flour (15-30%) or barley semolina and bran (10 and 20%) to standard wheat flour reflected in different rheological properties depending on a barley genotype. The farinograph parameters largely varied in individual materials, however, the percentage of barley fractions in the mixture did not affect the values considerably. In comparison with standard wheat flour, values of extensograph parameters were low (especially for energy and extensibility) in all barley samples studied. However, they were affected by both the proportion of barley fraction and its interaction with a rest period. When the rest period was longer (90 min), even higher additions of semolina or bran (especially in cv. AF Lucius) were technologically acceptable.
Keywords: bakery use; barley; barley grain; breadmaking properties; chemical composition; hulless grain; milling fractions; bezpluché zrno; ječmen; pekařství
Rights: This work is protected under the Copyright Act No. 121/2000 Coll.
Institution: Agrotest fyto, s.r.o. (web)
Permalink: http://www.nusl.cz/ntk/nusl-154168
The record appears in these collections:
Research > Research institutes > Agrotest fyto, s.r.o.
Conference materials > Posters
Record created 2013-05-20, last modified 2023-12-11
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