Chemical and physical characteristics of different barley samples

Andersson, Annica; Elfverson, C.; Andersson, Roger; Regnér, Sigurd; Åman, Per

doi:10.1002/(sici)1097-0010(19990515)79:7<979::aid-jsfa313>3.0.co;2-l

Cited by 63 publications

(20 citation statements)

References 17 publications

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“…The sample numbers are used to facilitate identification of specific samples in the figures. All three locations were good soils (JB 5-6) representing a geographical area of approximately 200 km 2 in Southern Scandinavia. In all, 64 samples were collected, 63 of which were subjected to analysis of malt quality (See Table I for sample identification and Tables IIA-B, IIIA-B, IVA-B and VA-B for results).…”

Section: Methodsmentioning

confidence: 99%

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Near Infrared Transmission Spectra of Barley of Malting Grade Represent a Physical-Chemical Fingerprint of the Sample That Is Able to Predict Germinative Vigour in a Multivariate Data Evaluation Model

Møller

2004

Journal of the Institute of Brewing

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The physiological and physical-chemical basis of barley germination was studied. Vigour was defined as germination percentage after 24 h and viability as that of 72 h. The barley samples were analysed under germination capacity and energy conditions after harvest and after long time cold storage at 7°C three-six years. These parameters were each correlated by Partial Least Squares Regression (PLSR) to two separate multivariate data sets: a set of ten physical-chemical parameters and to Near Infrared Transmission (NIT) spectra (850-1050 nm). Surprisingly high correlation coefficients for each of these two data sets were obtained especially with vigour, extract (%) and ␤-glucan in wort (mg/L) when outliers with viability below 92% were removed. Hard, slowly germinating seeds were more resistant to decay in vigour and viability storage than soft seeds. This change could be predicted by PLSR correlations to the two physicalchemical multivariate methods. Vigour was a more sensitive indicator for the ability to store than viability. The steep criterion was also found to have a physical-chemical basis. The results indicate that NIT calibrations can be used to predict vigour in malting grade barley.

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Section: Methodsmentioning

confidence: 99%

“…The chemical-physical composition 2,18,19,37 can be influenced by temperature, precipitation, fertilisers 1,7 and weathering including microorganisms 12,24,36 , which in malting may influence steeping conditions 12,13,35,36 , water sensitivity 6 and dormancy 6 . The climate also affects levels of pre-germination 7 .…”

Section: Introductionmentioning

confidence: 99%

Near Infrared Transmission Spectra of Barley of Malting Grade Represent a Physical-Chemical Fingerprint of the Sample That Is Able to Predict Germinative Vigour in a Multivariate Data Evaluation Model

Møller

2004

Journal of the Institute of Brewing

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“…It is also a fact that the texture of the endosperm influences the malt modification process by affecting water uptake and consequently enzyme synthesis and movement within the endosperm (Chandra and others 1999). Andersson and others (1999) studied the variation and correlation between chemical and physical characteristics of barley samples including kernel hardness, but found only a low correlation between kernel hardness and physical and chemical grain properties. One another factor as potential influence of sulfur (S) on barley malting quality has so far received little attention.…”

Section: Characteristics Of Malting Barley Grainmentioning

confidence: 99%

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products

Gupta¹,

Abu‐Ghannam²,

Gallaghar³

2010

Comp Rev Food Sci Food Safe

317

218

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Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1-3),(1-4)-␤-D-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are ␣-amylase, ␤-amylase, ␣-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, and ␤-glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in-depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics.

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“…In normal covered oat and barley grain, starch is the major constituent accounting for about 60% of dry matter, followed by total dietary fibre and protein with about 10%, respectively (Asp et al 1992;Song & Jane 2000;Wang et al 2007;Vigier et al 2009). Fat, ash, and low molecular weight sugars are minor components constituting about 0.20% of dry matter, respectively (Andersson et al 1999). Oats have recently attracted research and commercial attention mainly due to their high contents of β-glucan.…”

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Isolation and characterisation of starch from different barley and oat varieties

Šubarić¹,

Babić²,

Lalić³

et al. 2011

Czech J. Food Sci.

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AbstractŠubarić D., Babić J., Lalić A., Ačkar Đ., Kopjar M. (2011): Isolation and characterisation of starch from different barley and oat varieties. Czech J. Food Sci., 29: 354-360.Starches were isolated from three oat (Dzoker, Zvolen and Sampionka) and three barley (Barun, Zlatko and Vanessa) cultivars. The gelatinisation and retrogradation characteristics, pasting properties, swelling power, and solubility of the isolated starches were analysed. The gelatinisation onset temperatures varied from 59.4°C to 61.4°C for the oat starches (OS), and from 58.4°C to 62.2°C for the barley starches (BS). BS displayed a higher retrogradation enthalpy (ΔH r ) than OS after 7 and 14 days storage at 4°C. OS-Sampionka had the lowest one while BS-Vanessa had the highest ΔH r after 7 and 14 days of storage. Significant differences in pasting properties were observed between the OS and BS. OS showed higher values of maximum viscosity than BS and followed the order: OS-Dzoker > OS-Sampionka > OS-Zvolen > BS-Vanessa > BS-Zlatko > BS-Barun. The breakdown viscosities of BS were considerably lower than those of OS. OS had higher swelling power and solubility values than BS. The higher swelling and solubility values of the oat starches in conjunction with lower retrogradation suggest different applications of these starches. The results showed that, while the barley starches are suitable for such applications where high stability is needed during heating and shearing (low breakdown values), the oat starches have a great potential for the applications where high stability during storage is needed (low ΔH r values). In addition, the barley starches are suitable for those applications where high water binding is undesirable, while the oat starches are applicable where low amounts of starch need to bind high proportions of water.

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Chemical and physical characteristics of different barley samples

Cited by 63 publications

References 17 publications

Near Infrared Transmission Spectra of Barley of Malting Grade Represent a Physical-Chemical Fingerprint of the Sample That Is Able to Predict Germinative Vigour in a Multivariate Data Evaluation Model

Near Infrared Transmission Spectra of Barley of Malting Grade Represent a Physical-Chemical Fingerprint of the Sample That Is Able to Predict Germinative Vigour in a Multivariate Data Evaluation Model

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products

Isolation and characterisation of starch from different barley and oat varieties

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