Published in Applied Research
Effect of beta-glucan on frozen yeasted dough
Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product.
In this study, the effect of air-classified barley flour fraction rich in beta-glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated by researchers from Canada. The results were published on the Journal of Food Science 79, (12): E2470-E2479, 2014.
Wheat flour (W) was replaced by air-classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce beta-glucan enriched barley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at -18 degrees C for 8 wk and their rheological properties were investigated weekly. During frozen storage dough extensibility increased, while elastic and viscous moduli decreased. Differential scanning calorimeter and nuclear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). beta-Glucan enriched dough also exhibited less changes in gluten network as shown by SEM photographs. The addition of air-classified barley flour fraction at 10% in frozen dough reduced deterioration effects caused by frozen storage via minimizing water redistribution and maintaining rheological properties of frozen dough. Practical Application. Incorporation of air-classified barley flour fraction rich in beta-glucan in bread frozen dough is able to preserve its rheological properties during storage at -18 degrees C via restricting water mobility. Due to the rapid increase in frozen dough market and the health benefits associated with beta-glucan, adding barley fraction rich in beta-glucan to frozen dough recipe can find its way into the market.

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