|Kim, Yookyung -|
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 16, 2010
Publication Date: January 26, 2011
Citation: Kim, Y., Yokoyama, W.H. 2011. Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) ß-glucan . Journal of Agricultural and Food Chemistry. 59(2): 741-746. Interpretive Summary: Whole grain breads containing only oat or barley flours and hydroxypropyl methylcellulose (HPMC) were developed. Whole grains are associated with decreased risk of CVD and obesity related diseases. HPMC is a soluble fiber that reduces CVD risk and is necessary to trap gases for loaf expansion. Sensory panelists found the barley bread containing HPMC had the highest overall acceptability rating compared to oat or wheat breads with or without HPMC.
Technical Abstract: Hydroxypropyl methylcellulose (HPMC) is a substituted cellulose that reduces serum cholesterol at modest intake levels. HPMC has also been used for decades in gluten-free breads at a level to optimize loaf volume. Because consumers resist the consumption of whole wheat breads, we evaluated the sensory and physical properties of all oat and barley breads incorporating HPMC. Oat and barley also contain ß-glucan, a glucose polymer similar to HPMC that also lowers cholesterol. The textural and sensory properties of the breads were determined by instrumental and chemical methods, and sensory panels. HPMC increased the loaf volume of the breads by up to two times and decreased hardness immediately after baking and after up to 3 days of storage. Barley bread with HPMC was rated the highest in overall acceptability by sensory panelists compared to oat and wheat breads with or without HPMC.