Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making
Breads enriched with hull-less barley (HLB) have been characterized. An HLB cultivar was
sequentially pearled, and the fractions were analysed for their bioactive components. Ash,
proteins, dietary fibre (DF) and total antioxidant activity (TAA) decreased from the external to
the internal layers, while β-glucans showed an inverse trend. Two functional ingredients
were selected: an external fraction (5–15% w/w) and a debranned inner fraction (25–100%).
Five mixtures of refined commercial flour, with increasing replacement with pearled HLB …
sequentially pearled, and the fractions were analysed for their bioactive components. Ash,
proteins, dietary fibre (DF) and total antioxidant activity (TAA) decreased from the external to
the internal layers, while β-glucans showed an inverse trend. Two functional ingredients
were selected: an external fraction (5–15% w/w) and a debranned inner fraction (25–100%).
Five mixtures of refined commercial flour, with increasing replacement with pearled HLB …
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