Milling, Water Uptake, and Modification Properties of Different Barley (Hordeum vulgareL.) Lots in Relation to Grain Composition and Structure

Abstract

Milling properties, water uptake, and modification in malting were studied in 14 barley (Hordeum vulgare L.) lots from two consecutive crop years. In all barley lots studied, grains with lower β-glucan and protein content and higher starch content produced finer flours upon milling. Grains with lower β-glucan content also hydrated more rapidly during steeping. A detailed study of two cultivars from two crop years indicated that similar environmental conditions could induce a higher β-glucan content and concentration of aggregated B hordein in the peripheral endosperm and a lower proportion of C hordein entrapped among aggregated hordeins deeper within the endosperm. These characteristics were associated with production of coarser flours during milling as well as with slower water uptake and lower modification. However, the data do not distinguish between the effect of β-glucan content and that of hordein localization. Distribution of β-glucan or total protein within the kernel was not linked to hydration or modification.

The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

“…Starch is the major carbohydrate in all cereals and contributes significantly to energy intake, while the sugars are found in barley grain at very low concentrations (Gray, Abdel‐Alal, Seetharaman, & Kakuda, 2010). The starch contents obtained in the present study are in the range of 52.2% to 59.2% dw, which was below that of most of the published values (Abdel‐Aal & Choo, 2014; Åman et al., 1985; Griffey et al., 2010; Holopainen et al., 2014). Some investigators reported starch values similar to the ones reported here, such as Ragaee et al.…”

“…Some investigators (Åman et al., 1985) found that the starch content of the six‐row varieties was higher than that in two‐row varieties, which coincides with the results here obtained; however, Holopainen et al. (2014) found the opposite. Therefore, the number of rows and spike density, genetically determined, influenced the proximate chemical composition of the barley landraces.…”

“…The content of ash oscillated in a relatively narrow range, 2.4% and 2.9% dw. The ash values found here fall within the range reported by several researchers (Åman, Hesselman, & Tilly, 1985; Holopainen et al., 2014; Ragaee, Abdel‐Aal, & Noaman, 2006), but were higher than those contents shown by others (Abdel‐Aal & Choo, 2014; Griffey et al., 2010). Starch is the major carbohydrate in all cereals and contributes significantly to energy intake, while the sugars are found in barley grain at very low concentrations (Gray, Abdel‐Alal, Seetharaman, & Kakuda, 2010).…”

Barley varieties registered in the Slovak Republic after the harvest of 2019

“…Many authors (e.g. Holopainen et al, 2014) have found a significant negative correlation between the nitrogenous substance content and the starch content. Generally, the level of 10.8-11.2% of nitrogenous substance content is required.…”

Prolamin‐based complexes: Structure design and food‐related applications

“…They include zein in corn (Anderson & Lamsal, 2011), gliadin in wheat (Payne, Holt, Lawrence, & Law, 1982), hordein in barley (Tatham & Shewry, 2012), and kafirin in sorghum (Hamaker, Mertz, & Axtell, 1994). Prolamins can be classified into subgroups depending on their molecular weight (M w ) and amino acid composition (Holopainen et al., 2014; Qi, Wei, Yue, Yan, & Zheng, 2006; Wu, Myers, & Johnson, 1997), factors that determine their physical and chemical properties (Trevino, Scholtz, & Pace, 2007). Moreover, their unique biocompatibility, biodegradability, and nutritional functionalities offer promising potential in food applications (Soltani & Madadlou, 2016).…”