JOURNAL ARTICLE

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread.

  • Published In: Food Science & Technology International, 2025, v. 31, n. 2. P. 155 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Cao, Xiaohuang; Islam, Md. Nahidul; Lu, Dandan; Han, Congying; WANG, LEI; Tan, Mingxiong; Chen, Yuan; Xin, Ning 3 of 3

Abstract

This article investigates the effects of adding barley seedling powder (BSP) to wheat flour on the rheological properties of dough and the physico-chemical and textural qualities of steamed bread (SB). The study found that increasing BSP (2–10%) enhanced dough water absorption, stability, and gluten quality, while also darkening the bread's color and increasing its chlorophyll and total flavonoid content. Textural analysis indicated that BSP raised hardness and chewiness, with optimal springiness and overall texture achieved at 2–4% BSP addition. Infrared spectroscopy confirmed no new chemical compounds formed, suggesting BSP acts mainly through physical interactions, and the research concludes that fortifying SB with 2–4% BSP improves its quality attributes without compromising dough or bread structure.

Additional Information

  • Source:Food Science & Technology International. 2025/03, Vol. 31, Issue 2, p155
  • Document Type:Article
  • Subject Area:Agriculture and Agribusiness
  • Publication Date:2025
  • ISSN:1082-0132
  • DOI:10.1177/10820132231188988
  • Accession Number:182848782
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