Antioxidant properties and sensory profiles of breads containing barley flour

Breads were made by replacing 40% of wheat flour with barley flour. The incorporation of barley increased the antioxidant properties of the breads compared to the control bread. Furthermore, these properties proved to be dependent on the variety of barley as well as the extraction rate of the flour....

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Veröffentlicht in:	Food chemistry 2008-09, Vol.110 (2), p.414-421
Hauptverfasser:	Holtekjølen, A.K., Bævre, A.B., Rødbotten, M., Berg, H., Knutsen, S.H.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity barley barley flour Barley flours barley products Biological and medical sciences Bread breads Cereal and baking product industries cultivars Extractable-free phenolics flour Food industries FRAP Fundamental and applied biological sciences. Psychology Hordeum vulgare Insoluble-bound phenolics Multivariate statistic Sensory evaluation sensory properties Storage wheat Wheat flours
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