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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/16:43902880

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Starch/Staerke

ISSN

0038-9056

e-ISSN

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Svazek periodika

68

Číslo periodika v rámci svazku

3-4

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

8

Strana od-do

321-328, SI

Kód UT WoS článku

000372351100015

EID výsledku v databázi Scopus

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