The role of β-glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley-enriched bread

• DOI: 10.1111/ijfs.17420
• Publication Date: 2024-08-12T10:05:34Z
• Authors: Mei Yang; Shuo Zhang; Qian Wang; Litao Tong; Lili Wang; Bei Fan; Fengzhong Wang; Liya Liu
• Keywords: Barley flour; Glucanase; Resistant Starch; Wheat bread

Summary This study aims to evaluate how β‐glucanase impacts dough characteristics, and the in vitro starch digestibility quality of breads from mixed wheat highland barley flour at different wheat/highland weight ratios (70/30 50/50). The results showed that reduced dough's viscoelasticity enhanced its extensibility, softness, α‐helix (2.52%–16.12%), β‐sheet (11.10%–31.66%) free sulfhydryl content (22.70%–34.49%). helped mitigate negative effects a high β‐glucan on ( P < 0.05). Moreover, improved specific volume (44.67%–56.56%) springiness (5.56%–40.41%) as well hardness bread (7.50%–71.32%). Furthermore, higher slowly digestible (20.81%–30.84%) enzymatic rate k value), β‐glucanase‐treated exhibited lower (66.17%–71.16%) than white (75.37%). Therefore, this indicated played an offsetting role while maintaining relatively low digestibility.