GUELPH, ONT. – Incorporating barley flour fraction rich in beta-glucan into bread frozen dough may preserve the dough’s rheological properties, according to a study appearing on-line Nov. 7 in the Journal of Food Science.
Researchers at the Guelph Food Research Centre and the University of Guelph used air-classified barley flour fraction that was about 25% beta-glucan. They observed three samples: one in which the barley flour fraction replaced 10% of the wheat flour, one in which the barley flour fraction replaced 10% of the wheat flour and that had 1.4% vital gluten, and one that served as a control dough.