Cereal Chem. 74(3):293-296

No abstract

Cereal Chem. 74(5):599-604Molecular characteristics were determined for mixed-linkage (1→3) (1→4)-β-D-glucans (β-glucans) extracted from Azhul, Crystal, Waxbar, and Prowashonupana barleys. β-Glucans in extracts (with or without αamylase, protease, hemicellulase, or xylanase treatment) were separated from other components by high-performance size-exclusion chromatography and detected with multiple-angle laser light scattering, refractive index, and fluorometry following postrefractive index treatment with Calcofluor. Pretreatment of barley with 70% ethanol (80°C, 4 hr) reduced β-glucanase activity by ~20%. Hot-alcohol treatment also reduced β-glucan extraction at 23 and 65°C by 42 and 14%, respectively. Molecular weights of β-glucans in the first water extract were generally higher than in succeeding water and alkali extracts. Weight average molecular weights ranged from 0.44 × 10 6 to 2.34 × 10 6 g/mol after α-amylase treatment to remove interfering starch. Interference due to pentosans was not demonstrated using enzyme treatments.

Barley (Steptoe, Crystal and/or Waxbar) was dry milled and fractionated by small scale air classifiers and batch or continuous feed sifters to produce P-glucan-rich fractions. Sieving of barley (all cultivars) yielded lines fractions containing 88-90% starch and a final coarse enriched fraction containing 4&45% total dietary fiber including l&-19% p-glucans and up to 82 pg/g total tocols. The enriched fraction was 20-25% (by wt) of the dehulled barley. The highest P-glucan content by air classification was 9% due to ineffective separation of fines (particles <45 vm). Dry fractionation of barley produced a value added enriched product enhanced in factors (ie. tocols, dietary fiber, P-glucans) which slow oxidation, lower cholesterol, moderate glycemic response and which provide unique functional properties in food systems.

Acrylamide, formed in baked and fried plant‐based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato‐ and cereal‐based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten‐free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat‐based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato‐based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato‐containing gluten‐free matzos) μg/kg acrylamide. Except for the potato‐containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat‐ and sorghum‐based products were the highest. Flatbreads from alternative grains can result in gluten‐free products with high nutritional value and less acrylamide. Practical Application Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low‐acrylamide, gluten‐free functional food.