Main content

Effect of Barley Flour Rich in Beta-Glucan on Rheological Properties of Frozen Dough and Quality of Bread and Cookies

Show full item record

Title: Effect of Barley Flour Rich in Beta-Glucan on Rheological Properties of Frozen Dough and Quality of Bread and Cookies
Author: Hamed, Abdelmagid
Department: Department of Food Science
Program: Food Science
Advisor: Elsayed, Abdel-AalMassimo, Marcone
Abstract: Storage of dough/batter at freezing temperature unfavorably affects the final quality of baked products. The objective of this study was to investigate the effect of air-classified barley flour rich in β-glucan (~25%) on the rheological properties of frozen dough and batter and quality of their end product. Doughs and batters were made from control wheat flour and barley/wheat flour blend without or with vital gluten and stored at -18ºC for up to 8 weeks. Dough rheology was affected by frozen storage to different extent with composite doughs exhibiting the least changes compared to wheat flour dough. Composite doughs contained higher amount of bound water, less freezable water content and less gluten network changes as indicated by Nuclear Magnetic Resonance, Differential Scanning Calorimetry and Scanning Electron Microscopy. Up to 4 weeks of storage, bread made from both control and composite frozen doughs had exhibited similar loaf specific volume and crumb texture profile compared to their corresponding once from fresh dough. Frozen storage resulted in no changes in composite batter hardness and stickiness and cookie spread factor compared to the control. While cookie breaking force decreased as frozen storage period increased. Both composite bread and cookie contained high amount of soluble β-glucan with slight changes molecular weight or solubility during frozen storage. This study has shown a good potential for developing fiber-rich bread and cookie from frozen dough and batter by incorporating air-classified barley flour as a rich source of β-glucan without compromising the quality of the end products when dough/batter was stored up to 4 weeks at -18ºC.
URI: http://hdl.handle.net/10214/7714
Date: 2013-12
Rights: Attribution-NonCommercial-NoDerivs 2.5 Canada
Terms of Use: All items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.


Files in this item

Files Size Format View Description
Hamed_Abdelmagid_201312_Msc_pdf.pdf 1.971Mb PDF View/Open Hamed_Abdelmagid_201312_Msc_pdf

This item appears in the following Collection(s)

Show full item record

Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada