Investigation of the potential of hull-less barley and hull-less oat to improve the nutritional and technological quality of bread

In this study, the effects of enriching hull-less barley and oat whole grain flours (WGFs) on the quality properties of bread were investigated. Bread flour was incorporated at 25, 50, and 75% by both WGFs. WGFs' incorporation negatively affected gluten quality and bread volume. However, β-glucan content and protein content of the breads increased. Hull-less barley breads had over 3.0% β-glucan in the 50% substitution rate. The total phenolic content and total antioxidant activity of the hull-less barley breads were found also higher (179.8 mg GAE/100g and 346.9 µmol TE/g). In the breads, the protein content was increased from 10.38% to 16.36%. The iron, potassium, and zinc contents of hull-less barley breads were found to be high. The gluten network of hull-less oat breads was developed at the 50% substitution rate. The sensory scores of breads met the acceptable threshold of 5.0 at a 50% replacement rate for both WGFs.