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Gewählte Publikation:

Kinner, M; Nitschko, S; Sommeregger, J; Petrasch, A; Linsberger-Martin, G; Grausgruber, H; Berghofer, E; Siebenhandl-Ehn, S.
(2011): Naked barley-Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims
J CEREAL SCI. 2011; 53(2): 225-230. FullText FullText_BOKU

Abstract:
Naked barley is an underutilized crop that is suitable for the production of functional food: it contains remarkable amounts of beta-glucans, which are well known for their blood cholesterol and short-time blood sugar regulating properties and their impact on weight regulation. The aim of the present work was to develop naked barley bread with satisfying sensory characteristics and good baking qualities that could augment the intake of dietary fiber, especially beta-glucans and therefore meet the requirements of the EFSA health claim for beta-glucans. The results of the multiple response optimization suggest that the elevated use of water, malt flour and margarine in pure naked barley bread augment the sensory attractiveness whereas the use of acidifier and pre-gelatinized flour has a negative effect on the sensory quality. (C) 2011 Elsevier Ltd. All rights reserved.
Autor/innen der BOKU Wien:
Berghofer Emmerich
Grausgruber Heinrich
Kinner Mathias
Linsberger-Martin Gertrud
Petrasch Angelika
Siebenhandl-Ehn Susanne
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Hordeum vulgare
Hull-less barley
Bread
Multiple response optimization
Beta-glucan


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