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Note: Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture

Abstract:

Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 ppm) were incorporated into wheat flour to prepare bread. The addition of barley flour alone tended to reduce bread volume whereas wet gluten and ascorbic acid improved loaf volume. Effect of staling on bread crumb texture was studied over a period of 72 h using an Instron universal testing machine. It was found that barley flour, ascorbic acid and wet gluten have antistaling effects and a synergistic effect was also observed since in combination the three ingbkp_redients had a greater antistaling effect. A regression model (R2 > 0.8) is presented to pbkp_redict the bread volume, cohesiveness and firmness of bread crumb.