HPMC in all-barley and all-oat breads
What it found
Adding HPMC to all-barley and all-oat breads made the loaves up to 2 times larger and softer right after baking and for up to 3 days of storage.
In taste panels, barley bread with HPMC scored highest for overall acceptability.
What they found
Studies in people
Taste panel scores
Barley bread with HPMC was rated the highest in overall acceptability by sensory panelists, compared to oat and wheat breads with or without HPMC.
Other findings
Loaf volume
HPMC increased the loaf volume of the breads by up to 2 times.
Softness after baking
Breads with HPMC were less hard immediately after baking.
Softness during storage
Breads with HPMC were also less hard after up to 3 days of storage.
What the authors conclude
“Barley bread with HPMC was rated the highest in overall acceptability by sensory panelists compared to oat and wheat breads with or without HPMC.”
Also in their conclusions
- They report that HPMC improved the physical and sensory properties of all-oat and all-barley breads.
- They note that barley bread with HPMC was rated the highest in overall acceptability by sensory panelists.
How it was done
Consumers tend to avoid whole wheat breads, so the authors looked at oat and barley breads with HPMC instead. Oat and barley also contain beta-glucan, a glucose polymer similar to HPMC that also lowers cholesterol.
They baked all-oat and all-barley breads with and without added HPMC, plus wheat breads for comparison. They measured texture and other physical properties with instruments and chemical methods, and had sensory panels rate the breads.
What it can’t tell you
- We summarised it from the abstract only.
- The taste panel ratings come from the people who took part and may not match how all shoppers would rate these breads.
- The study did not measure cholesterol or other health effects in people.
Who paid
- Authors work at
- Korea University, Korea
The paper
- Title
- Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) β-glucan
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Kim Y, Yokoyama WH (2011). Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) β-glucan. Journal of agricultural and food chemistry. doi:10.1021/jf103817hPubMed 21189014DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error