Title: Barley beta-D-glucan and wheat arabinoxylan soluble fibre technologies for health promoting bread products
Authors: Delcour, Jan
Courtin, Christophe
Aman, Per
Larsson, Mats
Pyle, Leo
Soerensen, Jens Frisbaek #
Issue Date: 2004
Publisher: Ammerican Association of Cereal Chemists
Conference: AACC/TIA Joint meeting location:San Diego, California, USA date:19-22 September 2004
Abstract: The cereal non-starch polysaccharide dietary fibres beta-glucan and arabinoxylan (AX), which can contribute to health, occur both under a soluble and an insoluble form. The latter can enzymically be solubilised. Barley and wheat, rich in beta-glucan and AX respectively, can thus be valuable sources of soluble fibre. The objective of Solfibread, an EU sponsored research project (, was to enhance the health promoting effect of bread by providing and implementing technologies for increased barley and wheat soluble fibre levels in consumer acceptable staple food bread products. Specific objectives were to optimise the production of barley flour both in terms of nutritional as well as functional effects, to investigate the functional potential of barley proteins, to identify efficient endoxylanases and characterise barley endoxylanase inhibitors, to investigate the beta-glucan in breadmaking and to optimise the production of bread containing milled barley products in terms of both health promoting and organoleptic properties. We demonstrate that we were successful in developing and industrially implementing technology for milling hull-less barley into flour. We were equally successful in the development of palatable breads with added value in terms of health promoting effects through increasing the levels of both soluble beta-glucan and AX and new enzyme technologies.
Publication status: accepted
KU Leuven publication type: IMa
Appears in Collections:Centre for Food and Microbial Technology
# (joint) last author

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