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

摘要

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.