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Producing of gelatinized barley flour with ?- amylase enzyme and high temperature as a fat replacer in producing low fat cakes
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Abstract: There is an increasing interest with the low fat, high polysaccharides and dietary fiber foods. Many functional materials are used as fat replacers such as gelatinized starch and ?- glucans concentrates. The purpose of this work was to produce gelatinized barley flour and use it in producing low fat and high ?- glucan cake. Clean barley grains were milled in stone mill to whole barley flour. Whole barley flour was sieved through a 20 mesh sieve to remove the bran. Then, sieved barley flour was added to water by 25% (w/v). Commercial ?- amylase enzyme was added by 0.5% to barley flour solution and heated to 60?C for 30 min with continuous stirring. Then, barley flour solution was heated to 100?C for 10 min. The gelatinized barley flour solution is then spray dried produce gelatinized barley flour. The results show that removing barley bran caused a relative increasing in the ?- glucan content of the gelatinized barley flour. The rich cakes fats were replaced by 10%, 20%, 30%, 40% and 50% of the gelatinized barley flour. Fat and energy content of the result cakes were reduced. Carbohydrates, dietary fibers and ?- glucan content of the result cakes were increased. Replacement of cakes fats up to 40% of gelatinized barley flour caused little deterioration in the technological and sensory properties of the result cake. Replacement of cakes fats with 10%, 20% and 30% of gelatinized barley flour give technological and sensory properties of the result cake similar with the control cake and with no significant differences. Gelatinized barley flour can be produced and uses as fat replacer in the high fat bakeries.
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| Publication year |
2009
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| Organization Name |
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| serial title |
Egypt. J. of applied sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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