Browse > Article
http://dx.doi.org/10.3746/jkfn.2004.33.8.1367

Effects of Barley Bran on the Quality of Sugar-Snap Cookie and Muffin  

Kim, Joon-Hee (Dept. of Food and Bioengineering, Kyungwon University)
Lee, Young-Tack (Dept. of Food and Bioengineering, Kyungwon University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.8, 2004 , pp. 1367-1372 More about this Journal
Abstract
The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.
Keywords
barley bran; sugar-snap cookie; muffin;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Prentice N, Burger WC, D'Appolonia BL. 1979. Rolled high- lysine barley in breakfast cereal, cookies, and bread. Cereal Chem 56: 413-416
2 Newman RK, McGuire CF, Newman CW. 1990. Compositon and muffin-baking characteristics of flours from four barley cultivars. Cereal Foods World 35: 563
3 Berglund PT, Fastaught CE, Holm ET. 1992. Food uses of waxy hull-less barley. Cereal Foods World 37: 707-714
4 Seog HM, Seo MS, Kim YS, Lee YT. 2002. Physicochemical properties of barley bran, germ and broken kernel as pearling by-products. Food Sci Biotechnol 11: 623-627
5 Bhatty RS. 1993. Physicochemical properties of roller- milled barley bran and flour. Cereal Chem 70: 397-401
6 Bhatty RS. 1997. Milling of regular and waxy starch hull- less barleys for the production of bran and flour. Cereal Chem 74: 693-699   DOI   ScienceOn
7 Barnes PJ. 1993. Non-saponifiable lipids in cereals. In Lipids in Cereal Technology. Barnes PJ, ed. Academic Press, New York. p 42-43
8 Marconi E, Graziano M, Cubadda R. 2000. Composition and utilization of barley pearling by-products for making functional pasta rich in dietary fiber and $\beta$-glucan. Cereal Chem 77: 133-139   DOI   ScienceOn
9 Sumner AK, Gerbre-Egziabher A, Tyler RT, Rossnagel BG. 1985. Composition and properties of pearled and fines fractions from hulled and hulless barley. Cereal Chem 62: 112- 116
10 Ha YW. 2000. Barley. Geomok Publishing Co., Seoul, Korea
11 Bhatty RS. 1987. Milling yield and flour quality of hulless barley. Cereal Foods World 32: 268-272
12 Bhatty RS. 1986. Physicochemical and functional (bread- making) properties of hull-less barley fractions. Cereal Chem 63: 31-35
13 Wang L, Xue Q, Newman RK, Newman CW. 1993. Enrichment of tocopherols, tocotrienols, and oil in barley fractions by milling and pearling. Cereal Chem 70: 449-501
14 Gill S, Vasanthan T, Ooraikul B, Rossnagel B. 2002. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms. J Cereal Sci 36: 219-237   DOI   ScienceOn
15 Dreese PC, Hoseney RC. 1982. Baking properties of the bran fraction from brewer's spent grain. Cereal Chem 59: 89-91
16 Chaudhary VK, Weber FE. 1990. Barley bran flour evaluated as dietary fiber ingredient in wheat bread. Cereal Foods World 35: 560-562
17 Peterson DM. 1994. Barley tocols: Effects of milling, malting, and mashing. Cereal Chem 71: 42-44
18 Tamagawa K, Iizuka S, Fukushima S, Endo Y, Komiyama Y. 1997. Antioxidative activity of polyphenol extracts from barley bran. Nippon Shokuhin Kagaku Kogaku Kaishi 44: 512-515   DOI   ScienceOn
19 AACC. 2000. Approved methods of the AACC. 10th ed. American association of cereal chemists, St. Paul, MN, USA
20 AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washiton, DC.
21 Anderson RA. 1982. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem 59: 265-271
22 Finney KF, Morris VH, Yamazaki WT. 1950. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem 27: 42-49
23 Lee YT, Seog HM, Cho MK, Kim SS. 1996. Physicochemical properties of hull-less barley flours prepared with different grinding mill. Korean J Food Sci Technol 28: 1078-1083
24 Bhatty RS. 1993. Extraction and enrichment of (1→3),(1→4)-\beta-D-glucan from barley and oat barns. Cereal Chem 70: 73-77
25 Doescher LC, Hoseney RC, Millken GA, Rubenthaler GL. 1987. Effect of sugars and flours on cookies spread evaluated by time-lapse photography. Cereal Chem 64: 163- 167
26 Jeltema MA, Zabik ME, Thiel LJ. 1983. Predition of cookie quality from dietary fiber composition. Cereal Chem 60: 227-230
27 Chen H, Rubenthaler GL, Leung HK, Baranowski JD. 1988. Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran. Cereal Chem 65: 244- 247