A functional bread produced by supplementing wheat flour with high ?-glucan hull-less barley flour

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dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authoridCetiner, Buket/0000-0002-3802-5487
dc.authoridOZKAN, KUBRA/0000-0003-0580-5804
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidSestili, Francesco/C-4278-2013
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidCetiner, Buket/ISB-4290-2023
dc.authorwosidOZKAN, KUBRA/O-8324-2018
dc.contributor.authorKoksel, Hamit
dc.contributor.authorCetiner, Buket
dc.contributor.authorOzkan, Kubra
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorSagdic, Osman
dc.contributor.authorSestili, Francesco
dc.contributor.authorJilal, Abderrazek
dc.date.accessioned2024-05-19T14:41:40Z
dc.date.available2024-05-19T14:41:40Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractBackground 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.en_US
dc.description.sponsorshipPRIMA Foundation (Horizon2020) [CHAIN IA TOPIC: 1.3.1-2020, 2034]; PRIMA Foundation (Horizon2020), PRIMA Section 1 2020 AGROFOOD VALUEen_US
dc.description.sponsorshipThe research was supported by PRIMA Foundation (Horizon2020), PRIMA Section 1 2020 AGROFOOD VALUE CHAIN IA TOPIC: 1.3.1-2020 (IA), and MEDWHEALTH project (grant no. 2034).en_US
dc.identifier.doi10.1002/cche.10768
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.scopus2-s2.0-85185489950en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org10.1002/cche.10768
dc.identifier.urihttps://hdl.handle.net/20.500.12713/5142
dc.identifier.wosWOS:001161615400001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofCereal Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectFunctional Foodsen_US
dc.subjectGlycemic Indexen_US
dc.subjectHull-Less Barleyen_US
dc.subjectNutritional Propertiesen_US
dc.subjectWheaten_US
dc.titleA functional bread produced by supplementing wheat flour with high ?-glucan hull-less barley flouren_US
dc.typeArticleen_US

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