Comparison of pearled and unpearled Canadian and Japanese barleys

Cereal Chemistry

Volumn 75, Issue 1, 1998, Pages 15-21

  Bhatty, R S ^a   Rossnagel, B G ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; GEMS; GRAIN (AGRICULTURAL PRODUCT); PROTEINS; VISCOSITY;

DIETARY FIBRE; GRAIN COLORS; GRAIN COMPOSITION; GRAIN HARDNESS; HAWKEYES; PASTING PROPERTY; PEAK VISCOSITIES; SETBACK VISCOSITY; STARCH PROPERTIES; WHOLE GRAINS;

STARCH;

HORDEUM;

EID: 0031912496     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.1.15     Document Type: Article

References (10)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 08-03, approved April 1961, revised Oct 1976 and Oct 1981, reviewed Oct 1994; Method 30-25, approved April 1961 revised Oct 1976, Oct 1981. and Oct 1991, reviewed Oct 1994; Method 44-19, approved April 1961, revised Oct 1975, reviewed Oct 1982 and Oct 1994; Method 46-13, approved 1976, reviewed Oct 1982, revised Oct 1986, and reviewed Oct 1994; Method 76-31, approved Jan 1995. The Association: St. Paul, MN.
2. Bhatty, R. S. 1992. β-Glucan content and viscosities of barleys and their roller-milled flour and bran products. Cereal Chem. 69:469-471.
3. Chrastil, J. 1987. Improved colorimetric determination of amylose in starches or flours. Carbohydr. Res. 159:154-158.
4. Holm, J., Bjorek, F., Drews, A., and Asp, N. G. 1986. A rapid method for the analysis of starch. Starch/Staerke 38:224-226.
5. Ikegami, S., Tomita, M., Honda, S., Yamaguchi, M., Mizukawa, R., Suzuki, Y., Ishii, K., Ohsawa, S., Kiyooka, N., Higuchi, M., and Kobayashi, S. 1996. Effect of boiled barley-rice feeding in hypercholesterolemic and normolipemic subjects. Plant Foods Human Nutr. 49:317-328.
6. McCleary, B. V., and Glennie-Holmes, M. 1985. Enzymatic quantification of (1→3),(1→4)-β-D-glucan in barley and malt. J. Inst. Brew. 91:285-295.
7. Morris, C. F., King, G. E., and Rubenthaler, G. L. 1997. Contribution of wheat flour fractions to peak hot paste viscosity. Cereal Chem. 74:147-153.
8. Prosky, L., Asp, N. G., Schweizer, T. F., Devries, J. W., and Furda, I. 1988. Determination of insoluble, soluble and total dietary fiber in food and food products, lnterlaboratory study. J. AOAC 71:1017-1023.
9. Tester, R. F., and Morrison, W. R. 1990. Swelling and gelatinization of cereal starches. 1. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67:551-557.
10. Vasanthan, T., and Bhatty, R. S. 1995. Starch purification after pin milling and air classification of waxy, normal and high amylose barleys. Cereal Chem. 72:379-384.