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Characterization of milling fractions from new sources of barley for use in food industry
Author(s) -
Wiege Iva,
Sluková Marcela,
Vaculová Kateřina,
Pančíková Blanka,
Wiege Berthold
Publication year - 2016
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201500253
Subject(s) - arabinoxylan , cultivar , bran , food science , starch , glucan , chemistry , beta glucan , glutenin , chemical composition , food industry , raw material , agronomy , polysaccharide , biology , biochemistry , organic chemistry , protein subunit , gene
The aim of this work was to characterize three Czech spring and one German winter barley cultivars specifically cultivated for use in the food industry. Two hull‐less and two waxy barleys were roller‐milled and separated into ten milling fractions. Additionally one wholemeal flour was prepared. The chemical composition of flour fractions from all cultivars was compared individually. The starch content was very similar in white flour fraction C1 and coarse bran flour from both waxy genotypes. The highest β‐glucan content was determined in bran fractions in all barley materials. The similar trend was also found for the arabinoxylan content. Czech spring breeding line KM 1057 showed higher arabinoxylan content in all milling fractions than the other varieties. A strong positive correlation between β‐glucan and protein content, as well as β‐glucan and dietary fibre was found. By choosing the suitable milling fractions (flour separated from bran or bran, especially in hull‐less cultivars), as high fibre to starch ratio as 1:0.8 can be achieved. Furthermore these fractions contained a high content of β‐glucan, protein and ash.