Processing of Barley Grain for Food and Feed

Baik, Byung‐Kee

doi:10.1016/b978-1-891127-79-3.50010-x

Cited by 9 publications

(8 citation statements)

References 209 publications

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“…4 of processing the grain (Baik, 2014). Since the constituents are not evenly distributed in the grain, dry milling could be used to produce fractions rich in starch and protein, fibres or other bioactive compounds (as reviewed in Baik (2014)). Dry processing of barley grains is mainly based on abrasion/pearling in order to sequentially remove the hulls and the outer layers before possible grinding steps.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Assessment of biochemical markers identified in wheat for monitoring barley grain tissue

Barron

Holopainen-Mantila

Sahlstrøm

et al. 2017

Journal of Cereal Science

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The possible use of specific biochemical compounds identified in wheat grains was evaluated for monitoring barley grain tissues during fractionation. First barley grain anatomy was studied through microscopic observation and quantification of the relative proportion of each anatomical part in four distinct barley samples from both hulled and hulless genotypes. As expected from cereal phylogeny and irrespective of the possible presence of hull, common features were observed between barley and wheat grains, but the aleurone layer predominated in the outer layers. The specific location of the coumpounds identified in wheat was established. Phytic acid was specifically localized in the aleurone layer and alkylresorcinols in the composite layer containing the testa, even if their concentration differed from that observed in wheat grain tissues. Thus, these two markers identified in wheat can be used to monitor the corresponding barley tissues, independent of the presence of hulls. Conversely, phenolic compounds, either ferulic acid trimer or p-coumaric acid, cannot be used to monitor respectively the outer pericarp or the aleurone cell walls in barley grains. p-coumaric acid was identified as an efficient marker of the hull and could be used to distinguish hulled or hulless barley grains and to help monitor the dehulling process

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Section: Accepted Manuscriptmentioning

confidence: 99%

Assessment of biochemical markers identified in wheat for monitoring barley grain tissue

Barron

Holopainen-Mantila

Sahlstrøm

et al. 2017

Journal of Cereal Science

View full text Add to dashboard Cite

show abstract

“…Unlike oats, in which most of the b-glucans are concentrated more in the outer portion of kernel, in barley b-glucans are found in the aleurone, subaleirone and throughout the starchy endosperm (Baik, 2014). This can explain why pearling of 30% of the grain had little effect on b-glucan concentration.…”

Section: Discussionmentioning

confidence: 84%

“…When during the pearling process part of the outer bran and embryo is left on the grain, it is known as lightly pearled or pot barley. Removing all the aleurone and embryo produces pearl barley, which is heavily pearled barley (Baik, 2014). A specific type of barley such as hulless barley has an outer hull that is so loosely attached to the kernel that it generally falls off during harvesting.…”

Section: Introductionmentioning

confidence: 99%

“…The grains of hull-less barley may also be pearled further, if the removal of bran layers is desired (Baik and Ullrich, 2008). Wholegrain and pearled barley may be processed further by flaking, dry roasting, puffing or milling, for producing different bakery/food products, for example, breads, pasta, or meal components such as barley rice, or for healthy snacks, cookies and other specific barley products with high content of barley beta-glucan (Baik, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Barley grain provides low fat, highly digestible carbohydrates (mainly starch) for energy, relatively well-balanced protein to meet amino acid requirements, and insoluble and soluble fibre with general and specific health benefits (Baik, 2014). The health claims are mainly based on the capacity of barley foods to positively affect serum cholesterol and glucose levels, which in turn affect cardio-vascular health and diabetes control (Ames and Rhymer, 2008) due to b-glucan, a soluble dietary fibre located in the subaleurone layers, endosperm adjacent to the subaleurone layers, and throughout the endosperm (Izydorczyk and Dexter, 2008).…”

Section: Introductionmentioning

confidence: 99%

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