Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley

Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley

In Japan, rising demand for waxy barley has led to concerns over bran waste. We investigated the effects of replacing wheat flour with different proportions of the waxy variety ‘Kirarimochi’ barley bran on the physical properties and health functionality of the bread. We used both the inner bran lay...

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Bibliographic Details
Main Authors: Tsugumi Furuichi, Ayane Uno, Yoko Tsurunaga
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
waxy barley
β-glucan
underutilized materials
physical properties
antioxidant properties
sensory evaluation
Online Access:https://www.mdpi.com/2076-3417/14/24/11730
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