Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread
Waleed AL‐Ansi, Ying Zhang, Talal Abdulrazzak Ali Alkawry, Abduqader Al-Adeeb, Amer Ali Mahdi, Qais Ali Al‐Maqtari, Aqsa Ahmed, Bilal Sajid Mushtaq, Mingcong Fan, Yan Li, Haifeng Qian, Lianzhan Yang, Qifeng Pan, Li Wang
Abstract
In this study, the impact of highland barley germination on bread-making performance, shelf-life, and nutritional value was evaluated. Highland barley was germinated for 24, 48, and 72 h. Results showed that germination produced a functional bread with significantly enhanced nutritional value, as well as antimicrobial and antioxidant properties. Consuming 100 g of germinated highland barley bread per day provides the required minimum daily intake of β-glucan and γ-aminobutyric acid (GABA) as recommended by the European Food Safety Authority (3 g, 100 mg/respectively). Excessive germination (48 and 72 h respectively) negatively affected the formation of the gluten network, which decreased flour water absorption, dough development time, and stability. Additionally, LF-NMR results suggested that germination decreased T21, T22, and T23 populations during storage. This study confirmed that germination under controlled conditions for 24 h could improve bread quality and properties. Significantly, bread made with germinated barley (24 h) had the best impact on bread-making performance, shelf-life, sensory attributes, and overall acceptability.