The Potential of Hull‐less Barley

Abstract

Cereal Chem. 76(5):589-599Hull-less barley (HB) has been investigated in many countries for use in feed, food, and industry since the publication of the last review in 1986. Literature published since 1990 on various aspects of HB utilization, other than in monogastric feeds, has been reviewed. Several HB cultivars containing low or high β-glucan, low or high extract viscosity, and waxy (0-5% amylose) or normal starch are now available. Interest in HB utilization in the food industry developed largely due to its high βglucan content, particularly in the waxy cultivars. β-Glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, and in reducing incidence of chemically induced colon cancer in experimental animals. However, large-scale clinical trials using human subjects are needed to corroborate these effects. The zero amylose HB starch had low syneresis or a high freeze-thaw stability suitable for use in frozen foods. Single-or double-modified waxy HB starch may replace corn starch in some food applications, and cationized HB starch can replace corn and potato starches in the pulp and paper industry. HB may be milled using conventional wheat milling equipment to yield bran and flour for multiple food uses. Hull-less barley may also be used as a feed stock for fuel alcohol production, for the preparation of food malt with low or high enzyme activities, and for brewer's and distiller's malts.

The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

“…However, the naked barley showed a high degree of variation of total protein for the seven investigated cultivars and the two growing regions of between 125 and 225 g kg -1 (Tables 1, 2, 3). These values and high variation in the protein content of naked barley are supported by the literature [9], but the cause for the variations between the different cultivars is still unclear.…”

“…The total protein content has been documented for naked barley as being between 12 and 16% of dry mass [9]. The influence of Fusarium infection on grain protein composition has been mainly investigated on wheat cultivars.…”

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

“…The 50%, 60% and 70% barley cookies had pronounced baked-barley aroma and flavour, and were dry and grainy in texture. The graininess of cookies with barley flour might be because of the higher distribution of larger flour particle size of the high β-glucan barley flour (40.7% in the 250-425 μm) versus smaller particle size of AP flour (>90% under 150 μm) (Bhatty 1999). This might suggest that 30% substitution is more appropriate than 50% for the level of barley flour.…”

Effect of microbial enzyme supplementation on energy, amino acid digestibility and performance of pigs fed hulless barley based diets

“…Enzymes, orge nue, digestibilité, performances de croissance, porcs A number of previous studies have shown that hulless barley contains a reduced concentration of fibrous constituents and a higher concentration of nutrients, such as protein, than hulled barley, indicating a superiority of hulless barley over hulled barley for swine (Mitchell et al 1976;Bhatty 1986;Baidoo and Liu 1998). However, the performance of pigs or poultry fed diets based on hulless barley is not consistently superior to that of animals fed hulled barley (Aherne and Spicer 1986;Thacker et al 1988 …”