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

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dc.contributor.advisor Elsayed, Abdel-Aal
dc.contributor.advisor Massimo, Marcone
dc.contributor.author Hamed, Abdelmagid
dc.date.accessioned 2013-12-18T16:33:34Z
dc.date.available 2014-12-05T06:00:23Z
dc.date.copyright 2013-12
dc.date.created 2013-12-05
dc.date.issued 2013-12-18
dc.identifier.uri http://hdl.handle.net/10214/7714
dc.description.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. en_US
dc.description.sponsorship Ontario Ministry of Agriculture and Food and Rural Affairs (OMAFRA) en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/2.5/ca/ *
dc.subject Molecular weight of β-glucan en_US
dc.subject Barley flour en_US
dc.subject Bread quality en_US
dc.subject Frozen batter en_US
dc.subject Cookies quality en_US
dc.subject β-glucan solubility en_US
dc.subject Frozen bread dough en_US
dc.title Effect of Barley Flour Rich in Beta-Glucan on Rheological Properties of Frozen Dough and Quality of Bread and Cookies en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada