2026 Volume 59 Issue 1 Pages 17-31
We investigated the effect of varying proportions of high β-glucan 60% milled Beau Fiber barley flour on the bread-making properties, palatability, and physical properties of barley bread. Increasing barley flour proportion reduced the bread-making properties. Sensory evaluation (n=26, aged 25 to 65) revealed 20% barley bread was rated nearly equal to 100% wheat bread in palatability and texture. Although 30% barley bread received slightly lower sensory scores, 73% of panelists found it accepted as part of their daily diet. However, 62% of panelists deemed 40% barley bread unsuitable for regular consumption. Analysis of breaking properties indicated that as the barley flour content increased, the midpoint energy rose, while the maximum load and elastic modulus declined. The load-strain differential curves of the 30% and 40% barley breads exhibited fluctuations between negative and positive values, with the latter showing especially large amplitudes. These physical properties are speculated to contribute to the crumbly texture of the 40% barley bread.
