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Hardeep Singh Gujral - One of the best experts on this subject based on the ideXlab platform.
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cookie making behavior of wheat Barley Flour blends and effects on antioxidant properties
Lwt - Food Science and Technology, 2014Co-Authors: Paras Sharma, Hardeep Singh GujralAbstract:Abstract Refined wheat Flour was replaced with whole Barley Flour at varying levels and the blends were evaluated for their cookie making behavior. The spread factor of cookies decreased as the proportion of Barley Flour increased while snap force and water activity increased significantly upto 114.7 N and 0.397 in only Barley Flour cookies. Increasing levels of Barley Flour lead to a significant decrease in L∗ and b∗ values of cookie dough. Peak viscosity (PV) and final viscosity (FV) increased significantly as the levels of Barley Flour increased. A significant increase in antioxidant activity (AOA), total phenolic content (TPC), metal chelating activity (MCA), reducing power (RP) and total flavonoid content (TFC) was observed as the proportion of Barley Flour increased. Baking lead to a significant decrease in TPC and TFC whereas AOA, MCA and RP increased. Baking lead to a significant increase in the non-enzymatic browning index of cookies.
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Antioxidant potential of wheat Flour chapattis as affected by incorporating Barley Flour
LWT - Food Science and Technology, 2014Co-Authors: Paras Sharma, Hardeep Singh GujralAbstract:Abstract Whole wheat Flour was replaced with whole Barley Flour at levels of 28, 56 and 84 g/100 g to prepare chapattis and their antioxidant properties were evaluated before and after baking. The total phenolic content (TPC) in wheat Flour was 2062 μg ferulic acid equivalents/g, total flavonoid content (TFC) was 966 μg catechin equivalents/g and antioxidant activity was 12.3% and they increased by 57.1, 101 and 22.6%, respectively upon incorporating Barley Flour at the highest level. Baking significantly decreased the TPC by up to 17.0% and TFC by up to 30.7% however the AOA increased by 13%. Barley Flour incorporation significantly increased the reducing power which upon baking showed an insignificant decrease. Polyphenol oxidase (PPO) activity significantly increased by up to 109% upon incorporating Barley Flour however baking lowered PPO activity by 67.9%. Chapattis containing Barley Flour can be used to deliver the bioactive components of Barley.
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Anti-staling effects of β-glucan and Barley Flour in wheat Flour chapatti.
Food chemistry, 2013Co-Authors: Paras Sharma, Hardeep Singh GujralAbstract:Chapatti making behaviour of wheat Flour containing Barley Flour (28%, 56% and 84%) or β-glucan (1.5%, 3.0% and 4.5%) and their effect on staling of chapatti was studied. The dough water absorption increased significantly up to 76.7% and 78.3% upon incorporation of Barley Flour and β-glucan, respectively. Bake loss significantly increased (up to 20%) upon incorporation of Barley Flour but was not significantly affected by β-glucan. The peak (PV) and final viscosity (FV) significantly increased upon incorporation of Barley Flour (up to 105% and 65%), whereas incorporating β-glucan decreased the PV and FV by 20.3% and 20.6%, respectively. The stored chapatties exhibited higher pasting viscosities compared to the fresh chapatties. Incorporation of Barley Flour exhibited a gradual increase in the enthalpy of gelatinisation (ΔHgel), similarly β-glucan at 1.5% increased the ΔHgel. Retrogradation was lowered by 23.7%, 41.5% and 63.5% by Barley Flour and by 19.9%, 27.4% and 44.8% by β-glucan.
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instrumental texture of chapati as affected by Barley Flour glycerol monostearate and sodium chloride
International Journal of Food Properties, 2005Co-Authors: Hardeep Singh Gujral, Shalini GaurAbstract:Chapaties from wheat Flour were prepared by incorporating Barley Flour (0, 10, and 20%w/w), glycerol monostearate (GMS, 0, 0.25, and 0.5%w/w) and sodium chloride (0, 0.5, and 1%w/w). The instrumental texture of fresh and 24 h-stored chapati were evaluated. An objective method to measure, the instrumental texture of chapati, based on tensile deformation, has been presented. The extensibility decreased whereas load to rupture and deformation modulus increased upon storage of chapati. GMS, Barley Flour, and sodium chloride at all levels significantly affected the instrumental texture of chapati. All the three ingredients prevented staling of chapati as exhibited by higher extensibility values after 24 h of storage. A regression model was developed, and the coefficients had high R2 values (≥0.83) and can be used to predict the textural behaviour of chapati.
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Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture:
Food Science and Technology International, 2003Co-Authors: Hardeep Singh Gujral, Shalini Gaur, Cristina M. RosellAbstract:Barley Flour (=, 10 and 20% w/w), wet gluten (0,7.5 and 15% w/w) and ascorbic acid (0, 10 and 20ppm) 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 ingredients had a greater antistaling effect. A regression model (R2 > 0.8) is presented to predict the bread volume, cohesiveness and firmness of bread crumb. (A)
Paras Sharma - One of the best experts on this subject based on the ideXlab platform.
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cookie making behavior of wheat Barley Flour blends and effects on antioxidant properties
Lwt - Food Science and Technology, 2014Co-Authors: Paras Sharma, Hardeep Singh GujralAbstract:Abstract Refined wheat Flour was replaced with whole Barley Flour at varying levels and the blends were evaluated for their cookie making behavior. The spread factor of cookies decreased as the proportion of Barley Flour increased while snap force and water activity increased significantly upto 114.7 N and 0.397 in only Barley Flour cookies. Increasing levels of Barley Flour lead to a significant decrease in L∗ and b∗ values of cookie dough. Peak viscosity (PV) and final viscosity (FV) increased significantly as the levels of Barley Flour increased. A significant increase in antioxidant activity (AOA), total phenolic content (TPC), metal chelating activity (MCA), reducing power (RP) and total flavonoid content (TFC) was observed as the proportion of Barley Flour increased. Baking lead to a significant decrease in TPC and TFC whereas AOA, MCA and RP increased. Baking lead to a significant increase in the non-enzymatic browning index of cookies.
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Antioxidant potential of wheat Flour chapattis as affected by incorporating Barley Flour
LWT - Food Science and Technology, 2014Co-Authors: Paras Sharma, Hardeep Singh GujralAbstract:Abstract Whole wheat Flour was replaced with whole Barley Flour at levels of 28, 56 and 84 g/100 g to prepare chapattis and their antioxidant properties were evaluated before and after baking. The total phenolic content (TPC) in wheat Flour was 2062 μg ferulic acid equivalents/g, total flavonoid content (TFC) was 966 μg catechin equivalents/g and antioxidant activity was 12.3% and they increased by 57.1, 101 and 22.6%, respectively upon incorporating Barley Flour at the highest level. Baking significantly decreased the TPC by up to 17.0% and TFC by up to 30.7% however the AOA increased by 13%. Barley Flour incorporation significantly increased the reducing power which upon baking showed an insignificant decrease. Polyphenol oxidase (PPO) activity significantly increased by up to 109% upon incorporating Barley Flour however baking lowered PPO activity by 67.9%. Chapattis containing Barley Flour can be used to deliver the bioactive components of Barley.
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Anti-staling effects of β-glucan and Barley Flour in wheat Flour chapatti.
Food chemistry, 2013Co-Authors: Paras Sharma, Hardeep Singh GujralAbstract:Chapatti making behaviour of wheat Flour containing Barley Flour (28%, 56% and 84%) or β-glucan (1.5%, 3.0% and 4.5%) and their effect on staling of chapatti was studied. The dough water absorption increased significantly up to 76.7% and 78.3% upon incorporation of Barley Flour and β-glucan, respectively. Bake loss significantly increased (up to 20%) upon incorporation of Barley Flour but was not significantly affected by β-glucan. The peak (PV) and final viscosity (FV) significantly increased upon incorporation of Barley Flour (up to 105% and 65%), whereas incorporating β-glucan decreased the PV and FV by 20.3% and 20.6%, respectively. The stored chapatties exhibited higher pasting viscosities compared to the fresh chapatties. Incorporation of Barley Flour exhibited a gradual increase in the enthalpy of gelatinisation (ΔHgel), similarly β-glucan at 1.5% increased the ΔHgel. Retrogradation was lowered by 23.7%, 41.5% and 63.5% by Barley Flour and by 19.9%, 27.4% and 44.8% by β-glucan.
Ann-charlotte Eliasson - One of the best experts on this subject based on the ideXlab platform.
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The use of normal and heat-treated Barley Flour and waxy Barley starch as anti-staling agents in laboratory and industrial baking processes
Journal of Food Engineering, 2011Co-Authors: Jeanette Purhagen, Malin Sjöö, Ann-charlotte EliassonAbstract:Normal and heat-treated Barley, both as Flour and waxy starch, were added at a concentration of 3% to a white wheat bread. The effect not only of selected additives, but also of laboratory- and industrial baking processes on stalling was evaluated. Laboratory baked breads with heat-treated Barley Flour differed from control breads with regard to water content, firmness and amylopectin retrogradation. The influence of water content on firmness increased with storage time. All laboratory baked breads with Barley additives, except normal Barley Flour, were less firm after 7 days of storage as compared to the control although amylopectin retrogradation tended to increase. Improved water absorption, and consequently, increased water content and/or different water binding capacities of the Flour/starch could explain these results. Industrial baking caused higher water losses, especially in breads containing additives, thus reducing the effects on amylopectin retrogradation and firmness.
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Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
Cereal Chemistry Journal, 2008Co-Authors: Jeanette Purhagen, Malin Sjöö, Ann-charlotte EliassonAbstract:ABSTRACT The properties of a white wheat bread could be changed by adding normal or heat-treated Barley Flour in small amounts (2 and 4%) to a white wheat bread recipe. Differences regarding gelatinization as well as retrogradation properties were found when analyzing the two Flours in model systems. The heat-treated Flour was fully gelatinized due to prior time, temperature, and pressure treatment and could therefore absorb larger amounts of water than the other Flours. In gelatinized model systems with 40% Flour (dwb), the heat-treated Barley Flour contained less retrograded amylopectin as compared with normal Barley Flour after storage for up to 14 days, whereas no differences were found with 20% Flour (dwb). However, stored breads showed an increased retrogradation of amylopectin (as measured by differential scanning calorimetry [DSC]) when 2% pretreated Barley Flour was added as compared with addition of 2% normal Barley Flour. On the other hand, there were no significant differences at the 4% level....
Jeanette Purhagen - One of the best experts on this subject based on the ideXlab platform.
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The use of normal and heat-treated Barley Flour and waxy Barley starch as anti-staling agents in laboratory and industrial baking processes
Journal of Food Engineering, 2011Co-Authors: Jeanette Purhagen, Malin Sjöö, Ann-charlotte EliassonAbstract:Normal and heat-treated Barley, both as Flour and waxy starch, were added at a concentration of 3% to a white wheat bread. The effect not only of selected additives, but also of laboratory- and industrial baking processes on stalling was evaluated. Laboratory baked breads with heat-treated Barley Flour differed from control breads with regard to water content, firmness and amylopectin retrogradation. The influence of water content on firmness increased with storage time. All laboratory baked breads with Barley additives, except normal Barley Flour, were less firm after 7 days of storage as compared to the control although amylopectin retrogradation tended to increase. Improved water absorption, and consequently, increased water content and/or different water binding capacities of the Flour/starch could explain these results. Industrial baking caused higher water losses, especially in breads containing additives, thus reducing the effects on amylopectin retrogradation and firmness.
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Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
Cereal Chemistry Journal, 2008Co-Authors: Jeanette Purhagen, Malin Sjöö, Ann-charlotte EliassonAbstract:ABSTRACT The properties of a white wheat bread could be changed by adding normal or heat-treated Barley Flour in small amounts (2 and 4%) to a white wheat bread recipe. Differences regarding gelatinization as well as retrogradation properties were found when analyzing the two Flours in model systems. The heat-treated Flour was fully gelatinized due to prior time, temperature, and pressure treatment and could therefore absorb larger amounts of water than the other Flours. In gelatinized model systems with 40% Flour (dwb), the heat-treated Barley Flour contained less retrograded amylopectin as compared with normal Barley Flour after storage for up to 14 days, whereas no differences were found with 20% Flour (dwb). However, stored breads showed an increased retrogradation of amylopectin (as measured by differential scanning calorimetry [DSC]) when 2% pretreated Barley Flour was added as compared with addition of 2% normal Barley Flour. On the other hand, there were no significant differences at the 4% level....
Robert G. Gilbert - One of the best experts on this subject based on the ideXlab platform.
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The adsorption of α-amylase on Barley proteins affects the in vitro digestion of starch in Barley Flour.
Food chemistry, 2017Co-Authors: Wei Zou, Sushil Dhital, Michael J. Gidley, Glen P. Fox, Robert G. GilbertAbstract:The conversion of Barley starch to sugars is a complex enzymic process. Most previous work concerned the biotechnical aspect of in situ Barley enzymes. However, the interactions among the macromolecular substrates and their effects on enzymic catalysis has been little examined. Here, we explore the mechanisms whereby interactions of protein and starch in Barley Flour affect the kinetics of enzymatic hydrolysis of starch in an in vitro system, using digestion rate data and structural analysis by confocal microscopy. The degradation kinetics of both uncooked Barley Flour and of purified starches are found to be two-step sequential processes. Barley proteins, especially the water-soluble component, are found to retard the digestion of starch degraded by α-amylase: the enzyme binds with water-insoluble protein and with starch granules, leading to reduced starch hydrolysis. These findings are of potential industrial value in both the brewing and food industries.