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KMID : 1007519980070010051
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Food Science and Biotechnology
1998 Volume.7 No. 1 p.51 ~ p.55
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Functional Properties of β-Glucans from Hull-less Barley on Wheat Starch and Flour
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Lee, Young Tack
Schwarz, Paul B/D´Appolonia, Bert L
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Abstract
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Pasting characteristics of starch/β-glucan suspension were studied, using the amylograph. Addition of β-glucan hastened the onset of initial paste viscosity and greatly increased the pasting viscosity of wheat starch. β-Glucan had a synergistic thickening effect with wheat starch. β-Glucan may function in a manner similar to carboxymethylcellulose but exhibited more interaction with starch. The effects of β-glucans on dough theology and bread properties were also studied. Incorporation of 1% β-glucan into a wheat flour significantly increased farinograph water absorption and influenced the mixing characteristics of the dough. β-Glucan increased baking absorption and dough mixing time. It slightly increased loaf volume, perhaps due to improved gas retention in dough. Firmness of bread containing β-glucan increased with storage time at a similar rate to that of the control bread. β-Glucan hardly affected bread firming during the 4-day storage period.
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