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THE CARBOHYDRATES OF BARLEY GRAINS — A REVIEW
Author(s) -
Henry Robert J.
Publication year - 1988
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1988.tb04560.x
Subject(s) - fructan , raffinose , maltose , sucrose , fructose , polysaccharide , carbohydrate , starch , food science , chemistry , barley flour , stachyose , biochemistry , wheat flour
The carbohydrate composition of barley grains and the structure of barley carbohydrates is described and related to their influence on grain quality and utility. The adequacy of methods used for the analysis of barley carbohydrates is also critically evaluated. Low molecular weight carbohydrates, glucose, fructose, sucrose, maltose, fructosylsucrose and raffinose; non‐structural polysaccharides, fructans and starch; and cell wall polysaccharides, including beta‐glucans and arabinoxylans are included.