Servicio de Información Comunitario sobre Investigación y Desarrollo - CORDIS

Hull-less barley milling technology with analytical characterisation of resultant milling fractions

During the last years, a number of new barley varieties have been introduced to the market. One such example is hull-less barley which can be used in food without pearling. One objective with this project was to optimise milling of hull-less barley, both in laboratory and in industrial-scale, in terms of production of health promoting barley flours with appropriate functional properties. Milling of hull-less barley was successful and resulted in higher milling yields in the industrial-scale millings than in the laboratory-scale millings.

The final industrially milled products were sifted flour and whole-grain flour. The contents of health-promoting fibre components (beta-glucan, arabinoxylan) were generally lower in the white flours than in the shorts and bran fractions. The alpha-amylase, beta-glucanase and arabinoxylanase activities, as well as endoxylanase inhibitor activity, were low in the white flours and higher in the shorts and bran. Low activities of the cell-wall degrading enzymes may be beneficial from a baking point of view if the objective is to produce bread with a high content of high molecular weight soluble fibre.

The white flour fractions had lower contents of antioxidants. In order to increase the content of health-promoting components in foods, inclusion of whole grain or bran and shorts fractions of hull-less barley would provide the greatest benefits.

Información relacionada

Resultado resumido

Reported by

Cerealia R&D AB
Snickarvägen 9
15381 Järna
See on map
Síganos en: RSS Facebook Twitter YouTube Gestionado por la Oficina de Publicaciones de la UE Arriba