Effect of sprouting on barley flour and cookie quality of wheat–barley flour blends

Abstract

Different proportions of raw and sprouted barley flour were separately blended with wheat flour and the mixtures analyzed for their physicochemical and pasting properties. Blending with barley flour resulted in an increase in protein, fat and ash content. An increase in barley fraction significantly decreased the bulk, true density and colour (L* and b* values) of blends, while the angle of repose increased significantly. Incorporation of sprouted barley flour compared with raw barley flour led to a greater percentage change in the parameters studied: peak viscosity and setback increased, while peak time and pasting temperature decreased. Blending of wheat flour with sprouted barley flour in comparison with raw barley flour showed lower increases in peak viscosity and setback values. Flour blends were then used for the production of cookies that were analyzed for their physicochemical, textural and sensory attributes. Cookies containing raw barley flour had a higher spread ratio than cookies made from sprouted barley flour blends. Blending with barley decreased the L* value of cookies, with incorporation of sprouted barley showing a smaller decrease in L* value than raw barley. Hence, incorporation of sprouted barley resulted in flour blends with improved pasting properties and better quality gluten-free cookies.