EFFECTS OF FLOUR FROM DIFFERENT BARLEY VARIETIES ON BARLEY SOUR DOUGHBREAD

Twenty flours from 16 different barley varieties cultivated in 1990 an d 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum Al to sour doughs. Barley breads (40% barley/60% wheat flou r) from each flour type were baked with and without an admixture of ba rley sour dough in order to investigate how the sour dough admixture w ould affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and witho ut sour dough admixture. The barley varieties influenced both the sour dough properties and the properties of the barley bread. The PH of br ead with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 i n. bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 mi NaOH/10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour do ugh admixture scored higher for total taste and acidulous taste than b reads without sour dough. The beta-glucan content of the flours had no significant influence on the sour dough or the sensory characteristic s of the bread, except for the breadcrumb colour. Copyright (C) 1996 E lsevier Science Ltd