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Effects of Deoxynivalenol Reduced Barley Flours on Breadmaking Properties  

Hwang, Young-Hee (Department of Food Science, Kangnung National University)
Lee, Won-Jong (Department of Food Science, Kangnung National University)
Kim, Young-Su (Department of Hotel Cookie & Bread, Dong-U College)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.2, 2006 , pp. 222-231 More about this Journal
Abstract
Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.
Keywords
deoxynivalenol; barley; $Na_2CO_3$; farinogram; amylogram; SEM;
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