Browse > Article

Effect of Barley Bran Flour Addition on the Quality of Bread  

Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 746-750 More about this Journal
Abstract
Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than control group. Hardness of breads increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.
Keywords
barley bran flour; dietary fiber; bread;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Jung HS, Noh KH, Go MK, Song YS. Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J. Korean Soc. Food Sci. Nutr. 28: 113-117 (1999)
2 Chen H, Rubenthaler GL, Schanus EG. Effects of apple fiber and cellulose on the physical properties of wheat flour. J. Food Sci. 53: 304-309 (1988)   DOI
3 Lee YT, Chang HG. Effects of waxy and normal hull-less barley flours on bread-making properties. Korean J. Food Sci. Technol. 35: 918-923 (2003)
4 Barnes DS, Clapp NK, Scott DA, Oberst DL, Barry SG. Effects of wheat, rice, corn and soy bran on 1,2-dimethyl-hydrazone induced large bowel tumorigenesis in F344 rats. Nutr. Cancer. 5: 1-6 (1983)   DOI   PUBMED   ScienceOn
5 Finny KF. An optimized straight dough bread making method after 44 years. Cereal Chem. 61: 20-26 (1984)
6 Cho MK, Lee WJ. Preparation of high-fiber bread with barley flour. Korean J. Food Sci. Technol. 28: 702-706 (1996)
7 Bertran GL. Studies on crust color. The importance of browning reaction in determining the crust color of bread. Cereal Chem. 30: 127-132 (1953)
8 Chabot JF. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283 (1976)
9 Eskin NAM. Biochemistry of food processing. In: Biochemistry of Foods. 2nd ed. Academy Press, New York, NY, USA p. 335 ( 1990)
10 Brys KD, Zabik ME. Microcrystalline cellulose replacement in cakes and biscuits. J. Am. Diet Assoc. 69: 50-54 (1976)   PUBMED
11 Matinez-Anaya PB, Bayarri P, Benedito BC. Microflora of the sour doughs of wheat flour bread. Cereal Chem. 67: 85-91 (1990)
12 Toma RB, Orr PH, D'Appolonia BL, Dintizis FR, Tabehia MM. Physical and chemical properties of potato peel as a source of dietary fiber in bread. J. Food Sci. 44: 1403-1407 (1979)   DOI
13 Kim YS, Ha TY, Lee SH, Lee BY. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol. 29: 90-95 (1997)
14 Anderson JW, Tietven-Clark J. Dietarv fiber- Hyperlipidemia, hypertension and coronary heart disease. Am. J. Gastroenterol. 10: 907-911 (1986)
15 Prosky L, Aso NG, Furda I, Devreis JW, Scjweozer TF, Harland BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 68: 677-684 (1987)
16 Hoseney RC. Principle of Cereal Science and Technology. Am. Assoc. Cereal Chem. USA. pp. 213-213 (1986)
17 Navicks LL. Corn flour addition to wheat flour doughs effect on rheological properties. Cereal Chem. 64: 5-9 (1987)
18 Morad MM, Leung BK, Finney PL. Effect of gerrninnation on physicochemical and bread baking properties of yellow pea, lentil and fahabean flours and starches. Cereal Chem. 57: 390-396 (1980)
19 Lee YH, Moon TW. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J. Food Sci. Technol. 26: 288-294 (1994)
20 Kim EJ, Kim SM. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30: 542-547 (1998)
21 Kang KC, Baek SB, Rhee KS. Effect of the addition of dietary fiber on staling of cakes. Korean J. Food Sci. Technol. 22: 19-25 (1995)
22 Oomah BD. Baking and related properties of wheat-oat composite flours. Cereal Chem. 60: 220-225 (1983)
23 Chamberlain N. Collins TH, Mcfrermott EE. $\alpha$-Amylase and bread properties. J. Food Technol. 16: 127-152 (1981)   DOI
24 Pomeranz Y, Shogrem MD, Finney KF, Bechter DB. Fiber in breadmaking-effects on functional properties. Cereal Chem. 54: 25-29 (1977)
25 Lee YT. Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye. Korean J. Food. Nutr. 14: 233-238 (2001)
26 Belitz MD, Grosh W. Baked products. pp. 513-533. In: Food Chemistry 2nd ed. Hadziyev D (ed). Springer Verlag, New York, NY, USA (1986)
27 Pyler EJ. Physical and chemical test method. In: Baking Science and Technology. Sosland Pub Co., Merrian Kansas, USA p. 891 (1979)
28 AOAC. Official Method of Analysis, 15th ed. Association of Offical Analytical Chemists, Washington, DC, USA (1990)