ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2005, 2 (43), 33 – 46

ALICJA KAWKA, AGNIESZKA LICZBAŃSKA, JUSTYNA ŁAPA

THE EFFECTS OF WHOLEGRAIN BARLEY FLOUR AND SELECTED TECHNOLOGICAL ADDITIVES ON THE QUALITY OF WHEAT-BARLEY BREAD

S u m m a r y

The objective of the study was to determine effects of wholegrain barley flour on the quality of wheat-barley bread manufactured using different dough making methods. Additionally, it was assessed the effect of vital gluten or/and soy lecithin additives on the quality of bread containing up to 40% of the wholegrain barley flour. The study proved that the best quality had breads containing 20% to 30% of the wholegrain barley flour, and produced using a method with an initial phase of soaking barley flour. The comparably good quality had breads containing 20% of barley flour and made using one- and three-phase methods. When wholegrain barley flour was added, and its amount replaced 40% of the wheat four in the breads, the results were: a reduced bread volume, and a deteriorated crumb structure of the breads. Furthermore, it was stated that vital gluten or/and soy lecithin additives, added to a bread dough containing 20% to 40% of whole barley flour, and made using a single-phase method, improved the quality of both the dough and the bread features. A complex additive (7% of vital gluten and 0.5% of soy lecithin) was found and assessed as the most effective agent if applied in the production of breads with up to 40% of wholegrain barley flour.

Key words: whole barley flour, dough making methods, technological additives, wheat-barley bread quality