Fractionation of different types of barley by roller milling and sieving
1994
Sundberg, B. | Aman, P.
Normal (cv. Golf), high amylopectin (waxy sample) and husk-less (cv. Hora) barleys were fractionated by roller milling and sieving in a laboratory unit. The yield of fine flour was highest for cv. Hora (67%) and lowest for the waxy sample (51%). The fine flours contained about 80% starch, 10% crude protein, 8% dietary fibre, 2.5% mixed-linkage beta-glucan, 2% crude fat and 1% ash, with the highest contents of crude protein, crude fat and ash and the lowest starch content in the flour from the waxy sample. Sieving of shorts from the cv. Golf and waxy samples resulted in fractions with increased contents of endosperm components. One of these fractions was isolated in 7-12% yield and contained about 50% starch, 14% crude protein, 25% of dietary fibre and 8% of mixed-linkage beta-glucan. From a nutritional point of view, this is an interesting fraction with a beta-glucan content similar to oat bran, but with a higher content of total dietary fibre and lower contents of crude fat and protein.
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