Effect of sequential abrasion on starch composition of five cereals for ethanol fermentation

Pearling barley to alter the composition of the raw material before brewing

“…Because cell wall material is one of the three main structures in barley endosperm in addition to the protein matrix and starch granules, the relatively high level of β-glucan in this fraction was expected. Similar component distributions have been reported in the literature for starch, protein and β-glucan (Wang et al, 1997;Yeung and Vasanthan, 2001).…”

“…Pearling is mostly used to characterize barley (Iwami et al, 2003;Iwami et al, 2005;Klamczynski et al, 1998;Lampi et al, 2004;Liu et al, 2009;Liu and Moreau, 2008;Madhujith et al, 2006;Marconi et al, 2000;Quinde et al, 2004;Sumner et al, 1985;Wang et al, 1997;Yeung and Vasanthan, 2001). Marconi et al (2000) and Yeung and Vasanthan (2001) describe the pearling of different barley varieties; they analysed the composition of the pearled kernels and the material pearled off.…”

“…Madhujith et al (2006) found that most antioxidant activity was present in the outer 25 wt % of the kernel related to the presence of polyphenols in this outer layer. Wang et al (1997) reported that ethanol production from cereal grains, calculated as the ratio between theoretical ethanol yield and actual ethanol yield, increased in efficiency when the outer part of the kernel was removed by pearling. In relation to brewing, pearling was used to correlate the hardness of the barley kernel with the kernel yield after pearling on the one hand and with conversion (as a measure of fermentation performance) on the other hand (Iwami et al, 2003).…”

In VitroBile Acid Binding and Short-Chain Fatty Acid Profile of Flax Fiber and Ethanol Co-Products

“…18,19 Wheat and rye are also currently being used as feedstock for ethanol production in Western Canada, and the co-products are usually screened to produce distillers' co-products. 20 These products are excellent sources of energy and proteins for ruminants, due to the high concentration of unfermented nutrients such as protein and dietary fiber. 21 However, there is an increasing interest in the use of these co-products in the food and nutraceutical industries.…”

Brewing with fractionated barley

“…Iwami, Kajiwara, Takashita, & Omori, 2005;Klamczynski, Baik, & Czuchajowska, 1998;Lampi, Moreau, Piironen, & Hicks, 2004;K Liu, Barrows, & Obert, 2009;KS Liu & Moreau, 2008;Madhujith, Izydorczyk, & Shahidi, 2006;Marconi, Graziano, & Cubadda, 2000;Quinde, Ullrich, & Baik, 2004;Sumner, Grebre-Egziabher, Tyler, & Rossnagel, 1985;Wang, Sosulski, Sosulski, & Ingledew, 1997;Yeung & Vasanthan, 2001). Two of these studies (Marconi et al, 2000;Yeung & Vasanthan, 2001) describe the pearling of diff erent barley varieties, and analysed the composition of the pearled kernels and the material pearled off .…”