title: Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.
abstract: Two hulled barley varieties have been sequentially pearled for one to eight cycles, each with 5% removal. The derived fractions were analyzed for their bioactive compound content. The dietary fiber (DF) decreased from the external to the internal layers, whereas β-glucans showed an inverse trend. Deoxynivalenol contamination was concentrated in the outer layers. The total antioxidant activity (TAA) was higher in the 15-25% fractions, which were used to prepare bread. Five mixtures of refined wheat flour, with an increasing replacement of this pearled barley fraction, were compared with a control for the bioactive compound content, as well as for the rheological and physical bread properties. The inclusion of pearled fractions with up to a 10% substitution leads to a clear enhancement of the DF and TAA, with only minor detrimental effects on the physical parameters. Selected byproducts of barley pearling could be proposed as functional ingredients for bakery products rich in DF and TAA.
authors.affiliation: †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Massimo
authors.initials: M
authors.lastname: Blandino
authors.affiliation: §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy.
authors.forename: Monica
authors.initials: M
authors.lastname: Locatelli
authors.affiliation: †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Valentina
authors.initials: V
authors.lastname: Sovrani
authors.affiliation: §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy.
authors.forename: Jean Daniel
authors.initials: JD
authors.lastname: Coïsson
authors.affiliation: †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
authors.affiliation: §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy.
authors.forename: Fabiano
authors.initials: F
authors.lastname: Travaglia
authors.affiliation: †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Simone
authors.initials: S
authors.lastname: Giacosa
authors.affiliation: §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy.
authors.forename: Matteo
authors.initials: M
authors.lastname: Bordiga
authors.affiliation: †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Valentina
authors.initials: V
authors.lastname: Scarpino
authors.affiliation: †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Amedeo
authors.initials: A
authors.lastname: Reyneri
authors.affiliation: §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Arlorio
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis; D005511:Food Handling; D001467:Hordeum / Q000737:chemistry*; D009753:Nutritive Value; D014908:Triticum / Q000737:chemistry*; D047071:beta-Glucans / Q000032:analysis
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D047071:beta-Glucans
keywords: antioxidant activity; bakery products; barley; bioactive compounds; dietary fiber; pearling; phenolic compounds; β-glucan