Servicio de Información Comunitario sobre Investigación y Desarrollo - CORDIS

Technology to produce consumer acceptable breads with increased levels of health promoting dietary fibre components arabinoxylan and beta-glucan

Today the market for soft barley based breads is very small, mainly due to the poor baking performance of the barley flour. The main goal with the baking trials was to develop healthy, tasty barley based soft breads. The breads were optimised in terms of volume, staling and crumb structure as well as for organoleptic properties. It was found that it is possible to make breads with up to 40% whole-grain hull-less barley flour, using appropriate mixtures of wheat and hull-less barley flour and different baking aids such as an uninhibited endoxylanase.

Results showed that it was possible to produce breads with increased levels of total and soluble arabinoxylan and beta-glucans by the combined use of hull-less barley flour and a bread-making active endoxylanase.

During development of the industrial bread-making experiments, one important parameter to consider was problems with sticky doughs at different steps in the process. These problems were reduced by different adjustments in recipes and the baking process itself. It was found that most breads baked according to the Solfibread concept had relatively good baking performance.

Out of five different breads developed, the barley based tea cake had the highest consumer acceptance. Among consumers, barley taste was generally regarded as positive and seemed to work out best in breads with a slightly sweet taste.

Finally it can be concluded that the Solfibread concept could be a possible way to add tasty and healthy bread products to the market.

Reported by

Cerealia R&D AB
Snickarvägen 9
15381 Järna
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