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Roller Milling of Canadian Hull‐less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams
Author(s) -
Izydorczyk M. S.,
Dexter J. E.,
Desjardins R. G.,
Rossnagel B. G.,
Lagasse S. L.,
Hatcher D. W.
Publication year - 2003
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2003.80.6.637
Subject(s) - roller mill , cultivar , glucan , arabinoxylan , yield (engineering) , chemistry , whole wheat , food science , fiber , barley flour , beta glucan , bran , agronomy , wheat flour , grinding , moisture , pulp and paper industry , materials science , polysaccharide , composite material , raw material , biology , biochemistry , engineering , organic chemistry
Roller milling of hull‐less barley generates mill streams with highly variable β‐glucan and arabinoxylan (AX) content. For high β‐glucan cultivars, yields >20% (whole barley basis) of a fiber‐rich fraction (FRF) with β‐glucan contents >15% can be readily obtained with a simple short mill flow. Hull‐less barley cultivars with high β‐glucan content require higher power consumption during roller milling than normal β‐glucan barley. Recovery of flour from high β‐glucan cultivars was greatly expedited by impact passages after grinding, particularly after reduction roll passages. Pearling before roller milling reduces flour yield and FRF yield on a whole unpearled barley basis, but flour brightness is improved and concentration of β‐glucan in fiber‐rich fractions increases. Pearling by‐products are rich in AX. Pearling to 15–20% is the best compromise between flour and FRF yield and flour brightness and pearling by‐products AX content. Increasing conditioning moisture from 12.5 to 14.5% strongly improved flour brightness with only a moderate loss of flour yield on a whole unpearled barley basis. As moisture content was increased to 16.5%, flour yield declined without a compensating improvement in brightness, but the yield of fiber‐rich fraction continued to increase and concentration of β‐glucan in FRF also increased.