Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties

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).