Tidsskrift: Food Chemistry, vol. 110, p. 414–421, 2008
Open Access: none
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 depended on the variety of barley as well as the extraction rate of the flour. The amount of free phenolics (TPC-S) decreased during the baking process, while the amount of bound phenolics increased (TPC-IS). At the same time, the measured antioxidant activities (FRAP-S and FRAP-IS) were relative stable during the baking process. A sensory evaluation showed differences in sensory attributes depending on the barley variety, and there was a good consistency between the sensory evaluation and the amount of phenolics. The present study showed that utilization of barley in breads has a potential also health wise. However this will largely depend on the barley variety.