Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p lt 0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, wit...h regard to excessive intakes of heavy elements (Pb, Cd, As).
Keywords:
Bread / Hull-less barley / Composition / beta-Glucans / Minerals / Selenium / Heavy elements / Intakes / Sensory properties
TY - JOUR
AU - Škrbić, Biljana
AU - Milovac, Snezana
AU - Dodig, Dejan
AU - Filipcev, Bojana
PY - 2009
UR - http://rik.mrizp.rs/handle/123456789/271
AB - Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p lt 0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).
PB - Elsevier Sci Ltd, Oxford
T2 - Food Chemistry
T1 - Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties
VL - 115
IS - 3
SP - 982
EP - 988
DO - 10.1016/j.foodchem.2009.01.028
ER -
@article{
author = "Škrbić, Biljana and Milovac, Snezana and Dodig, Dejan and Filipcev, Bojana",
year = "2009",
abstract = "Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p lt 0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties",
volume = "115",
number = "3",
pages = "982-988",
doi = "10.1016/j.foodchem.2009.01.028"
}
Škrbić, B., Milovac, S., Dodig, D.,& Filipcev, B.. (2009). Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry
Elsevier Sci Ltd, Oxford., 115(3), 982-988.
https://doi.org/10.1016/j.foodchem.2009.01.028
Škrbić B, Milovac S, Dodig D, Filipcev B. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry. 2009;115(3):982-988.
doi:10.1016/j.foodchem.2009.01.028 .
Škrbić, Biljana, Milovac, Snezana, Dodig, Dejan, Filipcev, Bojana, "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties" in Food Chemistry, 115, no. 3 (2009):982-988,
https://doi.org/10.1016/j.foodchem.2009.01.028 . .
