Characterization of milling fractions from new sources of barley for use in food industry

Abstract

The aim of this work was to characterize three Czech spring and one German winter barley cultivars specifically cultivated for use in the food industry. Two hull-less and two waxy barleys were roller-milled and separated into ten milling fractions. Additionally one wholemeal flour was prepared. The chemical composition of flour fractions from all cultivars was compared individually. The starch content was very similar in white flour fraction C1 and coarse bran flour from both waxy genotypes. The highest b-glucan content was determined in bran fractions in all barley materials. The similar trend was also found for the arabinoxylan content. Czech spring breeding line KM 1057 showed higher arabinoxylan content in all milling fractions than the other varieties. A strong positive correlation between b-glucan and protein content, as well as b-glucan and dietary fibre was found. By choosing the suitable milling fractions (flour separated from bran or bran, especially in hull-less cultivars), as high fibre to starch ratio as 1:0.8 can be achieved. Furthermore these fractions contained a high content of b-glucan, protein and ash.

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

“…Moza and Gujral [6] reported that in the bran fraction, β-glucan content varied between 4.7% and 6.3%, while the refined flour fraction contained 3.4-4.4% of β-glucan. Wiege et al [30] found that the highest β-glucan content was determined in bran fractions in two hull-less and two waxy barleys. Zheng at al.…”

“…Leaving it overnight allows water to penetrate the kernel, and in order to adjust the intended moisture content of 14% (w/w), the remaining amount of water was added half an hour before milling. The mill uses a six-roll system to make three breaks (B1-B3), three reductions (C1-C3) of refined flours, bran, and shorts [30]. The flour fractions were separated from bran and shorts on sieves with following mesh openings: 710 (30), 600 (36W), 530 (40W), 180 (8XXX), and 150 µm (9XXX) and using preset feed rate and roll gap settings.…”

Concentration of proteins, beta-glucans, total phenols and antioxidant capacity of Slovenian samples of barley / Vsebnost proteinov, beta-glukanov, skupnih fenolov in antioksidativna vrednost slovenskih vzorcev ječmena

“…In some other grains, the fiber is only found in the outer bran layer. If these grains are processed, the fiber can be easily lost (Wiege et al 2016).…”

“…After the separation in barley after milling to ten milling fractions, the highest β-glucan content was determined in the bran fraction (Wiege et al 2016). It was a strong positive correlation between β-glucan and protein content.…”

“…It was a strong positive correlation between β-glucan and protein content. Fractions containing high level of β-glucan have as well high concentration of protein and ash (Wiege et al 2016).…”