Texture and Colour of Pasta Containing Mill Fractions From Hull-Less Barley Genotypes With Variable Content of Amylose and Fibre

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

“…Barley was tempered to 145 g kg −1 moisture and pearled 20% (type TM, Satake, Hiroshima, Japan), prior to roller milling by the HB long flow roller milling procedure outlined by Izydorczyk et al, 30 to obtain the FRF. The FRF, which is coarse discard material coming from a shorts duster at the end of the mill flow, originates mainly from endosperm cell walls, unlike wheat shorts which are comprised primarily of fine bran.…”

“…Fiber-rich barley roller milling fractions have been incorporated into durum wheat semolina to produce satisfactory pasta containing substantially more total dietary fiber and β-glucans. 30 The objective of this study was to incorporate the fiber-rich fractions (FRF), derived from roller milling of high amylose and waxy hulless barley cultivars, into WSN and YAN, and to evaluate their potential as an enrichment ingredient in noodles. The high amylose and waxy barleys were chosen for this study because of their higher content of β-glucan compared with barley with normal starch characteristics.…”

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

“…When the b-glucans-enriched fractions were introduced into durum wheat semolina at a 50% substitution level, pasta was darker, but had good cooking quality as measured by stickiness, bulkiness, firmness and cooking loss. Dexter, Izydorczyk, Marchylo, and Schlichting (2005) introduced flour from hullless barley genotypes with various starch amylose levels into durum wheat semolina at up to 40% replacement. Aside from requiring higher dough water content, the pasta extruded normally, and was translucent and strong following drying.…”

“…The same barley flours and fibre-rich fractions used by Dexter et al (2005) were successfully incorporated into Asian noodles Izydorczyk et al, 2005;Lagassé, Hatcher, Dexter, Rossnagel, & Izydorczyk, 2006). Both yellow alkaline and white salted noodles were made with conventional equipment without difficulties, although water absorption had to be increased when barley flour was incorporated.…”

“…Thus, to retain high-molecular weight b-glucan, which is important for its cholesterol-lowering effect, it is important to keep the mixing and fermentation times as short as feasible when producing barley-enriched bread . Jacobs et al (2008) conducted an extensive investigation into the preparation of high volume pan bread enriched in the same barley fibre-enriched fractions used in the pasta and Asian noodle enrichment studies of Dexter et al (2005) and Izydorczyk et al (2005) discussed earlier. Jacobs et al (2008) used three bread processes: a short mechanical development process, a long fermentation straight-dough process with a remix stage following an initial 2 3/4 h fermentation, and a sponge-and-dough process featuring a 4 1/2 h sponge time.…”