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Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture

Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005 India

S. Gaur

Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005 India

C. M. Rosell

Laboratorio de Cereales, Instituto de Agroquimica y Tecnología de Alimentos, P.O. Box 73, 46100 Burjassot, Valencia, Spain

Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 ppm) were incorporated into wheat flour to prepare bread. The addition of barley flour alone tended to reduce bread volume whereas wet gluten and ascorbic acid improved loaf volume. Effect of staling on bread crumb texture was studied over a period of 72 h using an Instron universal testing machine. It was found that barley flour, ascorbic acid and wet gluten have antistaling effects and a synergistic effect was also observed since in combination the three ingredients had a greater antistaling effect. A regression model (R ² > 0.8) is presented to predict the bread volume, cohesiveness and firmness of bread crumb.

Key Words: bread • crumb • cohesiveness • texture profile analysis • barley flour • wet gluten

Food Science and Technology International, Vol. 9, No. 1, 17-21 (2003)
DOI: 10.1177/1082013203009001003


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