Characterization of milling fractions from new sources of barley for use in food industry

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F16%3AN0000001" target="_blank" >RIV/25328859:_____/16:N0000001 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/16:43902880
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1002/star.201500253/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/star.201500253/full</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/star.201500253" target="_blank" >10.1002/star.201500253</a>

Result language
angličtina
Original language name
Characterization of milling fractions from new sources of barley for use in food industry
Original language description
The aim of this work was to characterize three Czech spring and one German winter barley cultivars specifically cultivated for use in the food industry. Two hull-less and two waxy barleys were roller-milled and separated into ten milling fractions. Additionally one wholemeal flour was prepared. The chemical composition of flour fractions from all cultivars was compared individually. The starch content was very similar in white flour fraction C1 and coarse bran flour from both waxy genotypes. The highest beta-glucan content was determined in bran fractions in all barley materials. The similar trend was also found for the arabinoxylan content. Czech spring breeding line KM 1057 showed higher arabinoxylan content in all milling fractions than the other varieties. A strong positive correlation between beta-glucan and protein content, as well as beta-glucan and dietary fibre was found. By choosing the suitable milling fractions (flour separated from bran or bran, especially in hull-less cultivars), as high fibre to starch ratio as 1: 0.8 can be achieved. Furthermore these fractions contained a high content of beta-glucan, protein and ash.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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