Journal article published in Journal of Agricultural and Food Chemistry, volume 63, pp. 5875–5884.

Authors: Massimo Blandino, Monica Locatelli, Valentina Sovrani, Jean Daniel Coïsson, Luca Rolle, Fabiano Travaglia, Simone Giacosa, Matteo Bordiga, Valentina Scarpino, Amedeo Reyneri and Marco Arlorio.

Abstract

Two hulled varieties were sequentially pearled for 1 to 8 cycles, each with 5% removal. The derived fractions were analyzed for their bioactive compound content. The dietary fibre (DF) decreased from the external to the internal layers, while β-glucans showed an inverse trend. Deoxynivalenol contamination was concentrated in the outer layers. Total antioxidant activity (TAA) was higher in the 15-25% fractions, which was used to prepare bread. Five mixtures of refined wheat flour with an increasing replacement of this pearled barley fraction were compared with a control for the bioactive compound content, the rheological and physical bread properties. The inclusion of pearled fraction up to a 10% substitution lead to a clear enhancement of the DF and TAA, with only minor detrimental effect on physical parameters. Selected by-products of barley pearling could be proposed as functional ingredients for bakery products rich in DF and TAA

Key words antioxidant activity; bakery products; barley; bioactive compounds; dietary fiber; pearling; phenolic compounds; β-glucan

BibTeX entry: click to show

@article{
	2318_1532577,
	url = {https://hdl.handle.net/2318/1532577},
	author = {Blandino, Massimo and Locatelli, Monica and Sovrani, Valentina and Coïsson, Jean Daniel and Rolle, Luca and Travaglia, Fabiano and Giacosa, Simone and Bordiga, Matteo and Scarpino, Valentina and Reyneri, Amedeo and Arlorio, Marco},
	title = {Progressive pearling of barley kernel: chemical characterization of pearling fractions and effect of their inclusion on the nutritional and technological properties of wheat bread},
	year = {2015},
	journal = {Journal of Agricultural and Food Chemistry},
	volume = {63},
	abstract = {Two hulled varieties were sequentially pearled for 1 to 8 cycles, each with 5\% removal. The derived fractions were analyzed for their bioactive compound content. The dietary fibre (DF) decreased from the external to the internal layers, while β-glucans showed an inverse trend. Deoxynivalenol contamination was concentrated in the outer layers. Total antioxidant activity (TAA) was higher in the 15-25\% fractions, which was used to prepare bread. Five mixtures of refined wheat flour with an increasing replacement of this pearled barley fraction were compared with a control for the bioactive compound content, the rheological and physical bread properties. The inclusion of pearled fraction up to a 10\% substitution lead to a clear enhancement of the DF and TAA, with only minor detrimental effect on physical parameters. Selected by-products of barley pearling could be proposed as functional ingredients for bakery products rich in DF and TAA},
	keywords = {antioxidant activity; bakery products; barley; bioactive compounds; dietary fiber; pearling; phenolic compounds; β-glucan},
	doi = {10.1021/jf506193p},	
	pages = {5875--5884}
}

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