Quality of flours from waxy and nonwaxy barley for production of baked products

Cereal Chemistry

Volumn 76, Issue 4, 1999, Pages 530-535

  Klamczynski, Artur P ^a   Czuchajowska, Zuzanna ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ABRASION; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); LIPIDS; PROTEINS; STARCH;

% REDUCTIONS; BAKED PRODUCT; BARLEY FLOURS; FREE LIPIDS; GLUCANS; OPTIMIZED CONDITIONS; ROLLER MILLS; WAXY HULL-LESS BARLEIES; WHOLE GRAINS; YIELD RANGE;

VISCOSITY;

ARTICLE; BARLEY; BREAD; FLOUR; FOOD COMPOSITION; FOOD QUALITY; HARDNESS; NONHUMAN;

EID: 0032780889     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.4.530     Document Type: Article

References (36)

1. Ahluwalia, B., and Ellis, E. E. 1984. A rapid and simple method for the determination of starch and β-glucan in barley and malt. J. Inst. Brew. 90:254-260.
2. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Methods 08-01, 10-50D, 30-25, and 44-15A. The Association: St. Paul, MN.
3. Baik, B.-K., Czuchajowska, Z., and Pomeranz, Y. 1994. Role and contribution of starch and protein contents to texture profile analysis of oriental noodles. Cereal Chem. 71:315-320.
4. Bamforth, C. W. 1983. Penicillium funiculosum as a source of β-glucanase for the estimation of barley β-glucan. J. Inst. Brew. 89:391-392.
5. Berglund, P. T., Fastnaught, C. E., and Holm, E. T. 1992. Food uses of waxy hull-less barley. Cereal Foods World 37:707-714.
6. Bhatty, R. S. 1986. Physiochemical and functional (breadmaking) properties of hull-less barley fractions. Cereal Chem. 63:31-35.
7. Bhatty, R. S. 1987. Milling yield and flour quality of hulless barley. Cereal Foods World 32:268-272.
8. Bhatty, R. S. 1993. Physiochemical properties of roller-milled barley bran and flour. Cereal Chem. 70:397-402.
9. Bhatty, R.S. 1996. Production of food malt from hull-less barley. Cereal Chem. 73:75-81.
10. Bhatty, R. S. 1997. Milling of regular and waxy starch hull-less barleys for the production of bran and flour. Cereal Chem. 74:693-699.
11. Bhatty, R. S., and Rossnagel, B. G. 1998. Comparison of pearled and unpearled Canadian and Japanese barleys. Cereal Chem. 75:15-21.
12. Cheigh, H.-S., Snyder, H. E., and Kwon, T.-W. 1975. Rheological and milling characteristics of naked and covered barley varieties. Korean J. Food Sci. Technol. 7:85-89.
13. Coles, G. D., Larsen, N. G., and Greenwood, D. R. 1991. Baking barley bread. Pages 423-427 in: Cereals International. D. J. Martin and C. W. Wrigley, eds. RACI: Parkville, Australia.
14. Chaudhary, V. K., and Weber, F. E. 1990. Barley bran flour evaluated as dietary fiber ingredient in wheat bread. Cereal Foods World 35:560-562.
15. Czuchajowska, Z., Klamczynski, A. P., Paszczynska, B., and Baik, B.-K. 1998. Structure and functionality of barley starches. Cereal Chem. 75:747-754.
16. Kaldy, M. S., and Rubenthaler, G. I. 1987. Milling, baking and physical-chemical properties of selected soft white winter and spring wheats. Cereal Chem. 64:302-307.
17. Klamczynski, A. P., Baik, B.-K., and Czuchajowska, Z. 1998. Composition, microstructure, water imbibition, and thermal properties of abraded barley. Cereal Chem. 75:677-685.
18. Lloyd, J. B., and Whelan, W. J. 1969. An improved method for enzymic determination of glucose in the presence of maltose. Anal. Biochem. 30:467-469.
19. McDonald, A. M. L., and Stark, J. R. 1988. A critical examination of procedures for the isolation of barley starch. J. Inst. Brew. 94:119-125.
20. McGuire, C. F. 1979. Roller milling and quality evaluation of barley flour. Pages 89-93 in: Proceedings of Joint Barley Utilization Seminar. Korea Science and Engineering Foundation and United States National Science Foundation: Suwon, Korea.
21. McGuire, C. F. 1984. Barley flour quality as estimated by soft wheat testing procedure. Cereal Res. Comm. 12:53-57.
22. Newman, R. K., McGuire, C. F., and Newman, W. C. 1990. Composition and muffin-baking characteristics of flours from four barley cultivais. Cereal Foods World 35:563-566.
23. Nowakowski, D., Sosulski, F. W., and Hoover, R. 1986. The effect of pin and attrition milling on starch damage in hard wheat flours. Starch/Staerke 38:253-258.
24. Prosky, L., Asp, N. G., Schweizer, T. F., Devries, J. W., and Forda, I. 1988. Determination of insoluble, soluble, and total dietary fiber in foods and food products: Interlaboratory study. J. Assoc. Anal. Chem. 71:1017-1023.
25. Shuey, W. C., and Tipples, K. H. 1980. The Amylograph Handbook. Am. Assoc. Cereal Chem.: St. Paul. MN.
26. Sievert, D., Pomeranz, Y., and Abdelrahman, A. 1990. Functional properties of soy polysaccharides and wheat bran in soft wheat products. Cereal Chem. 67:10-13.
27. Sundberg, B., and Åman, P. 1994. Fractionation of different types of barley by roller milling and sieving. J. Cereal Sci. 19:179-184.
28. Swanson, R. B., and Penfield, M. P. 1982. Barley whole-wheat quick bread. A potential use for Alaska's grains. Agroborealis 14:28-33.
29. Swanson, R. B., and Penfield, M. P. 1988. Barley flour level and salt level selection for a whole-grain bread formula. J. Food Sci. 53:896-901.
30. Szczodrak, J., and Pomeranz, Y. 1991. Starch and enzyme-resistant starch from high-amylose barley. Cereal Chem. 68:589-596.
31. 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.
32. Wang, L., Xue, Q., Newman, R. K., and Newman, C. W. 1993. Enrichment of tocopherols, tocotrienols, and oil in barley fractions by milling and pearling. Cereal Chem. 70:499-501.
33. Weaver, C. M., Chen, P. H., and Rynearson, S. L. 1981. Effect of milling on trace element and protein content of oats and barley. Cereal Chem. 58:120-124.
34. Wu, V. Y., Stringfellow, A. C., and Inglett, G. E. 1994. Protein and β-glucan enriched fractions from high-protein, high β-glucan barleys by sieving and air classification. Cereal Chem. 71:220-223.
35. Yoon, S. H., Berglund, P. T., and Fastnaught, C. E. 1995. Evaluation of selected barley cultivars and their fractions for barley β-glucan enrichment and viscosity. Cereal Chem. 72:187-190.
36. Zheng, G. H., Han, H. L., and Bhatty, R. S. 1998. Physicochemical properties of zero amylose hull-less barley starch. Cereal Chem. 75:520-524.