Abstract
β- glucan is a fibrous polysaccharide having proven functional and medicinal properties. Increased consumption
of this polysaccharide in food may prevent health related problems such as diabetes, diverticulosis, colon cancer
and piles. In this study β-glucan was extracted from barley by hot water extraction technique and was
incorporated into bread at various concentrations. Hot water extraction technique yielded an elevated recovery of
83.48 %. Wheat flour used for bread preparation was comprised 0.44% ash, 1.31% crude fat, 0.21%, crude fiber
and 12.1% protein. External and internal characteristics of bread were evaluated through organoleptic technique.
All the internal and external parameters were improved with increasing concentration of β-glucan. Storage of
bread also showed its influence on volume, aroma, taste, mastication, and texture of bread. Overall, incorporation
of β-glucan revealed a great prospective for the manufacturing of bread.
