This study investigated the physicochemical properties, mechanical characteristics, and antioxidant activity of bread prepared by substituting wheat flour with barley sprout powder (BSP) at levels of 5%, 10%, 15%, and 20%. The dough pH decreased significantly from 6.82 in the control (BSP 0) to 6.63-6.08 with BSP addition (p<0.05), and a similar trend was observed in baked bread. Moisture content showed significant differences depending on BSP levels. Bread weight increased significantly with BSP addition, ranging from 490.21 g in the control to 510.22 g at BSP 20 (p<0.05). In contrast, loaf volume and specific volume decreased significantly with increasing BSP, from 1,998.21 mL and 4.08 mL/g in the control to 1,632.73 mL and 3.20 mL/g at BSP 20, respectively (p<0.05). Baking loss decreased from 12.53% in the control to 7.90% at BSP 20 (p<0.05). Crumb and crust color values (L*) decreased significantly with BSP addition, indicating darker coloration, while yellowness (b*) increased (p<0.05). Hardness increased significantly with BSP levels, whereas cohesiveness and chewiness decreased (p<0.05). Springiness and gumminess showed increasing trends with BSP addition. Total phenolic content rose markedly from 2.50 mg GAE/100 g in the control to 26.3 mg GAE/100 g at BSP 20 (p<0.05). Similarly, DPPH radical scavenging activity increased from 5.31% in the control to 79.5% at BSP 20. These findings demonstrate that barley sprout powder enhances the antioxidant activity and functional properties of bread, providing valuable insights for product development and suggesting broad applicability in bakery and confectionery industries.
Sun-Ho Lee (Sat,) studied this question.