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    A functional bread produced by supplementing wheat flour with high ?-glucan hull-less barley flour
    (Wiley, 2024) Koksel, Hamit; Cetiner, Buket; Ozkan, Kubra; Tekin-Cakmak, Zeynep Hazal; Sagdic, Osman; Sestili, Francesco; Jilal, Abderrazek
    Background and ObjectivesHigh beta-glucan hull-less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.FindingsIncreasing levels of whole barley flour supplementation resulted in consistent increases in the Farinograph water absorption due to the high hydration capacity of beta-glucan in barley flour. Increasing whole barley flour supplementation levels had significant deteriorative effects on all of the bread quality characteristics probably due to dilution of gluten proteins. On the contrary, the mineral, beta-glucan, and phenolic contents and antioxidant capacities of breads supplemented with Chifaa were significantly higher than those of the bread produced from bread wheat.ConclusionThe glycemic index (GI) of the bread supplemented with 60% barley flour (66.4) was medium while the GI of the 45% barley flour-supplemented bread (70.1) was very close to the limit value of the medium GI. The lower GI of the barley flour-supplemented breads might be attributed to their higher beta-glucan contents. The results indicated that 3 g of beta-glucan can be provided from barley flour-supplemented bread (at 45% and 60%), which is the limit to bear health claim.Significance and NoveltyThe results of the present study indicated that high beta-glucan hull-less barley can be used to produce functional breads with better nutritional properties. The findings of this study may provide insights that can contribute to the studies on functional foods.
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    High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley
    (Elsevier, 2024) Tekin-Cakmak, Zeynep Hazal; Ozer, Cagla; Ozkan, Kubra; Yildirim, Halide; Sestili, Francesco; Jilal, Abderrazek; Sagdic, Osman
    A high beta-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5 min) which is expected to have an increasing effect on total organic matter (TOM), it had lower TOM (1.31 g/100 g) than the durum bulgur. The phenolics of barleys were significantly higher than those of Kiziltan wheat. The amounts of total phenolic contents decreased after bulgur production. While glycemic index (GI) of durum bulgur was high, GI of barley bulgurs were medium probably due to their higher beta-glucan contents. The GI of Chifaa (56.25) is very close to the limit value of low GI foods (56). The limit to bear the health claim is 3 g of beta-glucans/serving. The results indicated that this can be provided per serving of high beta-glucan barley bulgur.
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    A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-?-Glucan Hull-Less Barley Flour
    (Mdpi, 2024) Koksel, Hamit; Tekin-Cakmak, Zeynep Hazal; Oruc, Sena; Kilic, Gozde; Ozkan, Kubra; Cetiner, Buket; Sagdic, Osman
    Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-beta-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-beta-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of beta-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher beta-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high beta-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.