Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and heat-moisture treated forms

Barley flour from two barley cultivars, Candle (waxy starch) and Phoenix (regular starch) in their native and two heat-moisture treated (conventional pan cooking and extrusion cooking) forms was used as substitutes for wheat flour in bread at 5, 10 and 15% levels and the influence of barley flour substitution on bread quality was examined. The substitution of wheat flour with barley flours altered the bread loaf volume, color and bread crumb firmness. These changes were found to be dependent on the barley cultivar, substitution level and flour pretreatment.;In native form, Phoenix barley flour at 15% substitution produced breads with bigger loaf volume and softer crumb than Candle barley flour. However, when the barley flours were heat-treated before substitution Candle barley flour produced better quality breads in terms of loaf volume, crumb firmness and crust color than the Phoenix counterparts. The baking functionality of Candle barley flour was markedly improved when added after heat-moisture treatment Use of Candle barley flour extruded at high temperature (130°C) and high (50%) moisture (HTHM) at 15% substitution produced breads with acceptable physicochemical properties and higher soluble (SDF) and total (TDF) dietary fiber contents than the control (100% wheat) breads. These breads can substantially contribute to the elevation the TDF content in human diet.