Waxy hull-less high beta-glucan barley & the good and bad of reduced amylose in bread

Sourdough part-wholegrain barley bread – they look gorgeous [and they taste as good as they look]

The formulation

Flour 100% (67% Cereal Food Processors “Titan” hi gluten flour; + 33% stone-milled wholegrain Meresse hull-less waxy barley flour

Water 56% (total water 74% including water in levain)

Salt 2%

SAF instant yeast 0.9%

Liquid levain (sourdough) (100% hydration) 100%

Sustagrain barley flakes 10% (soaked in 120% of their own weight of water)

The process

Mix – autolyse 20 min – mix 3min slow, 4 min fast

Bulk ferment 90 min two folds

Scale @ 475 g; hand preshape cylinders for baguettes; rest 20 min before final hand shaping

1 hour final proof @ room temperature

Bake 20 min 450 F (232 C)

So what’s the problem?

This is – at this addition level of the waxy barley flour, there is enough reduction in the amylose content of the the total starch that there isn’t enough of a retrograded amylose network to fully support the weight of the bread. You can see in this photo of the base of the bread where it has begun to collapse over the rods of the cooling rack. Still, on the borderline here – enough to keep it together.

Here’s the good bit: This bread has SUCH a soft and tender crumb, and it will stay fresh [it won’t get too firm] for quite a long time compared to the same made with all normal starch, instead of the 33% of amylose-free waxy starch used here from the waxy barley Meresse.

The other good thing[s] are the dietary fiber – both from the barley flour itself and the added 10% on flour weight of sustagrain (Con Agra) very high beta glucan barely flakes. You can see them in the crumb.

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6 thoughts on “Waxy hull-less high beta-glucan barley & the good and bad of reduced amylose in bread

  1. hi I am trying to introduce the highest amout of beta glucans into my diet. As a housewife that doent bake but would like to. How can I use the above recipe in layman terms to make the above bread.

    I am also trying to work our which is the best way to take my barley to access the highest amout of beta glucans .

    Is there a way a house wufe can exstract the beta glucans for use on her skin external

  2. Sylvia: If you are in the USA you can get conventional barley flour from Bob’s Red Mill. King Arthur Flour. KA sells barley flakes and flour from a REALLY high beta glucan type and you need to add a lot more water to any bread formula you are familiar with. I think you can usually replace about 1/4 to a 1/3 of the flour with barley flour in your favorite bread recipe. You could add a small amount of extra gluten to compensate for what’s lost when the wheat flour is replaced. I have not had time to convert the recipe to cups spoons etc.

    As far as extracting the beta glucans for the skin, I guess you could boil the barley flakes or flour like a porridge, the thick liquid is enriched in beta-glucans [same goes for oat porridge as oats have a lot of beta gucans too] obviously let it COOL DOWN before it’s applied, but other than that I have no insights.

  3. John:

    I am not sure where you could get the Titan flour, but any hi-gluten baker’s flour, probably a spring wheat type so the added dough strength would make up for the dilution of the gluten by the barley , would fit the bill. These can be got online from Bob’s Red Mill, or King Arthur, and plenty of other sources. General Mills better for bread, or KA bread flour could also work.

    The waxy barley flour would be harder to find, you could use a standard barley flour like what Bobs Red Mill sells – you won’t get the texture but certainly the fiber and flavor. Try experimenting with a little potato starch for the softer texture.

    The Sustagrain barley flakes can be got via King Arthur.

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