메뉴 건너뛰기




Volumn 88, Issue 4, 2011, Pages 375-384

Effects of pearling, grinding conditions, and roller mill flow on the yield and composition of milled products from hull-less barley

Author keywords

[No Author keywords available]

Indexed keywords

GRINDING (MACHINING); LUMINANCE; PARTICLE SIZE; STARCH;

EID: 80051698845     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-10-0147     Document Type: Article
Times cited : (14)

References (40)
  • 1
    • 85153986332 scopus 로고    scopus 로고
    • AACC International. Approved Methods of Analysis, 11th Ed. Methods 32-23.01, 46-30.01, 76-13.01, and 76-31.01. Available online only. AACC International: St. Paul, MN
    • AACC International. 2010. Approved Methods of Analysis, 11th Ed. Methods 32-23.01, 46-30.01, 76-13.01, and 76-31.01. Available online only. AACC International: St. Paul, MN.
    • (2010)
  • 3
    • 49449085690 scopus 로고    scopus 로고
    • Barley for food: Characteristics, improvement, and renewed interest
    • Baik, B.-Y., and Ullrich, S. E. 2008. Barley for food: Characteristics, improvement, and renewed interest. J. Cereal Sci. 48:233-242.
    • (2008) J. Cereal Sci. , vol.48 , pp. 233-242
    • Baik, B.-Y.1    Ullrich, S.E.2
  • 4
    • 0041946566 scopus 로고
    • Milling yield and flour quality of hull-less barley
    • Bhatty, R. S. 1987. Milling yield and flour quality of hull-less barley. Cereal Foods World 32:268-272.
    • (1987) Cereal Foods World , vol.32 , pp. 268-272
    • Bhatty, R.S.1
  • 5
    • 0004133594 scopus 로고
    • ß-Glucan content and viscosities of barleys and their roller milled flour and bran products
    • Bhatty R. S. 1992. ß-Glucan content and viscosities of barleys and their roller milled flour and bran products. Cereal Chem. 69:469-471.
    • (1992) Cereal Chem. , vol.69 , pp. 469-471
    • Bhatty, R.S.1
  • 6
    • 0001365974 scopus 로고
    • Physicochemical properties of roller-milled barley bran and flour
    • Bhatty, R. S. 1993. Physicochemical properties of roller-milled barley bran and flour. Cereal Chem. 70:397-402.
    • (1993) Cereal Chem. , vol.70 , pp. 397-402
    • Bhatty, R.S.1
  • 7
    • 0030773510 scopus 로고    scopus 로고
    • Milling of regular and waxy starch hull-less barleys for the production of bran and flour
    • 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. (Pubitemid 27521919)
    • (1997) Cereal Chemistry , vol.74 , Issue.6 , pp. 693-699
    • Bhatty, R.S.1
  • 8
    • 0033043182 scopus 로고    scopus 로고
    • β-glucan and flour yield of hull-less barley
    • Bhatty, R.S. 1999. ß-Glucan and flour yield of hull-less barley. Cereal Chem. 76:314-315. (Pubitemid 29146769)
    • (1999) Cereal Chemistry , vol.76 , Issue.2 , pp. 314-315
    • Bhatty, R.S.1
  • 9
    • 0000495432 scopus 로고
    • Two Grain Research Laboratory research mills and a comparison with the Allis-Chalmers mill
    • Black, H. C., Hsieh, F. H., Martin, D. G., and Tipples, K. H. 1980. Two Grain Research Laboratory research mills and a comparison with the Allis-Chalmers mill. Cereal Chem. 57:402-406.
    • (1980) Cereal Chem. , vol.57 , pp. 402-406
    • Black, H.C.1    Hsieh, F.H.2    Martin, D.G.3    Tipples, K.H.4
  • 10
    • 19344378949 scopus 로고    scopus 로고
    • The potential use of cereal (1-3,1-4)-β-d-glucans as functional food ingredients
    • DOI 10.1016/j.jcs.2005.01.002, PII S0733521005000214
    • Brennan, C. S., and Cleary, L.J. 2005. The potential use of cereal (1-3, 1-4) - ß -D- glucans as functional food ingredients. J. Cereal Sci. 42:1-13. (Pubitemid 40717556)
    • (2005) Journal of Cereal Science , vol.42 , Issue.1 , pp. 1-13
    • Brennan, C.S.1    Cleary, L.J.2
  • 11
    • 35348941938 scopus 로고    scopus 로고
    • Health claims according to Article 13 of the EC Regulation: Suggested priorities with reference to the Swedish Code on health claims and emphasis on relevance
    • DOI 10.1080/17482970701661758, PII 783094980
    • Bryngelsson, S., and Asp, N.-G. 2007. Health claims according to Article 13 of the EC Regulation: Suggested priorities with reference to the Swedish Code on health claims and emphasis on relevance. Scan. J. Food Nutr. 51:127-136. (Pubitemid 47613800)
    • (2007) Scandinavian Journal of Food and Nutrition , vol.51 , Issue.3 , pp. 127-136
    • Bryngelsson, S.1    Asp, N.-G.2
  • 12
    • 0030497811 scopus 로고    scopus 로고
    • Proximate analyses, β-glucan, fiber and viscosity of select barley milling fractions
    • Danielson, A. D., Newman, R. K., and Newman, C. W. 1996. Proximate analysis, ß-glucan, fiber and viscosity of select barley milling fractions. Cereal Res. Commun. 24:461-468. (Pubitemid 27111875)
    • (1996) Cereal Research Communications , vol.24 , Issue.4 , pp. 461-468
    • Danielson, A.D.1    Newman, R.K.2    Newman, C.W.3
  • 13
    • 0000975915 scopus 로고
    • A rapid method for the determination of pentosans in wheat flour
    • Douglas, S. G. 1981. A rapid method for the determination of pentosans in wheat flour. Food Chem. 7:139-145.
    • (1981) Food Chem. , vol.7 , pp. 139-145
    • Douglas, S.G.1
  • 14
    • 84987203027 scopus 로고
    • Production and measurement of starch damage in flour. II. Damage produced by nonconventional methods
    • Evers, A. D., Baker, G. J., and Stevens, D. J. 1984. Production and measurement of starch damage in flour. II. Damage produced by nonconventional methods. Starch/Stärke 36:309-312.
    • (1984) Starch/Stärke , vol.36 , pp. 309-312
    • Evers, A.D.1    Baker, G.J.2    Stevens, D.J.3
  • 15
    • 68949218821 scopus 로고    scopus 로고
    • Optimization of air classification for the production of ß-glucan-enriched barley flours
    • Ferrari, B., Finocchiaro, F., Stanca, A. M., and Gianinetti, A. 2009. Optimization of air classification for the production of ß-glucan-enriched barley flours. J. Cereal Sci. 50:152-158.
    • (2009) J. Cereal Sci. , vol.50 , pp. 152-158
    • Ferrari, B.1    Finocchiaro, F.2    Stanca, A.M.3    Gianinetti, A.4
  • 16
    • 27744535576 scopus 로고    scopus 로고
    • High-starch and high-β-glucan barley fractions milled with experimental mills
    • DOI 10.1094/CC-82-0727
    • Flores, R. A., Hicks, K. B., Eustace, D. W., and Phillips, J. 2005. Highstarch and high-ß-glucan barley fractions milled with experimental mills. Cereal Chem. 82:727-733. (Pubitemid 41611593)
    • (2005) Cereal Chemistry , vol.82 , Issue.6 , pp. 727-733
    • Flores, R.A.1    Hicks, K.B.2    Eustace, D.W.3    Phillips, J.4
  • 17
    • 85153974454 scopus 로고    scopus 로고
    • Food and Drug Adminstration. FDA allows barley products to claim reduction in risk of coronary heart disease. FDA News, December 23, 2005. Available online at:
    • Food and Drug Adminstration. 2005. FDA allows barley products to claim reduction in risk of coronary heart disease. FDA News, December 23, 2005. Available online at: http://www.fda.gov/bbs/topics/news/2005/ NEW01287.html
    • (2005)
  • 18
    • 54149094854 scopus 로고    scopus 로고
    • Barley α-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products
    • Izydorczyk, M. S., and Dexter, J. E. 2008. Barley α-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products. Food Res. Int. 41:850-868.
    • (2008) Food Res. Int. , vol.41 , pp. 850-868
    • Izydorczyk, M.S.1    Dexter, J.E.2
  • 19
    • 0242526012 scopus 로고    scopus 로고
    • Roller Milling of Canadian Hull-less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams
    • Izydorczyk, M. S., Dexter, J. E., Desjardins, R. G., Rossnagel, B. G., Lagassé, S. L., and Hatcher, D. W. 2003a. Roller milling of Canadian hull-less barley: Optimization of roller milling conditions and composition of mill streams. Cereal Chem. 80:637-644. (Pubitemid 37413505)
    • (2003) Cereal Chemistry , vol.80 , Issue.6 , pp. 637-644
    • Izydorczyk, M.S.1    Dexter, J.E.2    Desjardins, R.G.3    Rossnagel, B.G.4    Lagasse, S.L.5    Hatcher, D.W.6
  • 20
    • 0242694844 scopus 로고    scopus 로고
    • Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content
    • Izydorczyk, M. S., Jacobs, M. S., and Dexter, J. E. 2003b. Distribution and structural variation of nonstarch polysaccharides in milling fractions of hull-less barley with variable amylose content. Cereal Chem. 80:645-653. (Pubitemid 37413506)
    • (2003) Cereal Chemistry , vol.80 , Issue.6 , pp. 645-653
    • Izydorczyk, M.S.1    Jacobs, M.2    Dexter, J.E.3
  • 21
    • 10044297794 scopus 로고    scopus 로고
    • Fractionation of wheat and barley
    • L. Marquart, J. L. Slavin, and R. G. Fulcher, eds. AACC International: St. Paul, MN
    • Izydorczyk, M. S., Symons, S. J., and Dexter, J. E. 2004. Fractionation of wheat and barley. Pages 47-82 in: Whole Grain Foods in Health and Disease, L. Marquart, J. L. Slavin, and R. G. Fulcher, eds. AACC International: St. Paul, MN.
    • (2004) Whole Grain Foods in Health and Disease , pp. 47-82
    • Izydorczyk, M.S.1    Symons, S.J.2    Dexter, J.E.3
  • 24
    • 0000054147 scopus 로고
    • Energy consumption during flour milling: Description of two measuring systems and the influence of wheat hardness on energy requirements
    • Kilborn, R. H., Black, H. C., Dexter, J. E., and Martin, D. G. 1982. Energy consumption during flour milling: Description of two measuring systems and the influence of wheat hardness on energy requirements. Cereal Chem. 59:284-288.
    • (1982) Cereal Chem. , vol.59 , pp. 284-288
    • Kilborn, R.H.1    Black, H.C.2    Dexter, J.E.3    Martin, D.G.4
  • 25
  • 26
    • 0032780889 scopus 로고    scopus 로고
    • Quality of flours from waxy and nonwaxy barley for production of baked products
    • Klamczynski, A. P., and Czuchajowska, Z. 1999. Quality of flours from waxy and nonwaxy barley for production of baked products. Cereal Chem. 76:530-535. (Pubitemid 29323943)
    • (1999) Cereal Chemistry , vol.76 , Issue.4 , pp. 530-535
    • Klamczynski, A.P.1    Czuchajowska, Z.2
  • 27
    • 84986505833 scopus 로고
    • ß-Glucan enrichment of barley fractions by air classification and sieving
    • Knuckles, B. E., and Chiu, M. M. 1995. ß-Glucan enrichment of barley fractions by air classification and sieving. J. Food Sci. 60:1070-1074.
    • (1995) J. Food Sci. , Issue.60 , pp. 1070-1074
    • Knuckles, B.E.1    Chiu, M.M.2
  • 28
    • 0001400781 scopus 로고
    • ß-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats
    • Knuckles, B. E., Chiu, M. M., and Betschart, A. A. 1992. ß-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats. Cereal Chem. 69:198-202.
    • (1992) Cereal Chem. , vol.69 , pp. 198-202
    • Knuckles, B.E.1    Chiu, M.M.2    Betschart, A.A.3
  • 29
    • 0242590647 scopus 로고    scopus 로고
    • ß -Glucan enrichment from pearled barley and milled fractions
    • Lee, Y., Scog, H., and Cho, M. 1997. ß-Glucan enrichment from pearled barley and milled fractions. Korean J. Food Sci. Technol. 29:888-894.
    • (1997) Korean J. Food Sci. Technol. , vol.29 , pp. 888-894
    • Lee, Y.1    Scog, H.2    Cho, M.3
  • 31
    • 0034105416 scopus 로고    scopus 로고
    • Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and β-glucans
    • Marconi, E., Graziano, M., and Cubadda, R. 2000. Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and ß-glucans. Cereal Chem. 77:133-139. (Pubitemid 30164179)
    • (2000) Cereal Chemistry , vol.77 , Issue.2 , pp. 133-139
    • Marconi, E.1    Graziano, M.2    Cubadda, R.3
  • 34
    • 0001499202 scopus 로고
    • Effect of smooth roll grinding conditions on reduction of hard red spring wheat farina
    • Scanlon, M. G., and Dexter, J. E. 1986. Effect of smooth roll grinding conditions on reduction of hard red spring wheat farina. Cereal Chem. 63:431-435.
    • (1986) Cereal Chem. , vol.63 , pp. 431-435
    • Scanlon, M.G.1    Dexter, J.E.2
  • 35
    • 0034393276 scopus 로고    scopus 로고
    • Consumption of whole-grain foods and decreased risk of cancer: Proposed mechanisms
    • Slavin, J., Marquart, L., and Jacobs, D. 2000. Consumption of whole-grain foods and decreased risk of cancer: Proposed mechanisms. Cereal Foods World 45:54-58.
    • (2000) Cereal Foods World , vol.45 , pp. 54-58
    • Slavin, J.1    Marquart, L.2    Jacobs, D.3
  • 36
    • 38149144047 scopus 로고
    • Fractionation of different types of barley by roller milling and sieving
    • Sundberg, B., and Åman, P. 1994. Fractionation of different types of barley by roller milling and sieving. J. Cereal Sci. 19:179-184.
    • (1994) J. Cereal Sci. , vol.19 , pp. 179-184
    • Sundberg, B.1    Aman, P.2
  • 37
    • 0342762170 scopus 로고
    • Enrichment of mixed-linked (1-3),(1-4)-ß-D-glucans from a high-fiber barley-milling stream by air classification and stack sieving
    • Sundberg, B., Tilly, A.-C., and ?man, P. 1995. Enrichment of mixed-linked (1-3),(1-4)-ß-D-glucans from a high-fiber barley-milling stream by air classification and stack sieving. J. Cereal Sci. 21:205-208.
    • (1995) J. Cereal Sci. , vol.21 , pp. 205-208
    • Sundberg, B.1    Tilly, A.-C.2    Aman, P.3
  • 38
    • 0006256367 scopus 로고
    • Enrichment of tocopherols, tocotrienols, and oil in barley fractions by milling and pearling
    • Wang, L., Que, 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.
    • (1993) Cereal Chem. , vol.70 , pp. 499-501
    • Wang, L.1    Que, Q.2    Newman, R.K.3    Newman, C.W.4
  • 39
    • 0013449449 scopus 로고
    • Evaluation of selected barley cultivars and their fractions for ß-glucan enrichment and viscosity
    • Yoon, S. H., Berglund, P. T., and Fausnaught, C. E. 1995. Evaluation of selected barley cultivars and their fractions for ß-glucan enrichment and viscosity. Cereal Chem. 72:187-190.
    • (1995) Cereal Chem. , vol.72 , pp. 187-190
    • Yoon, S.H.1    Berglund, P.T.2    Fausnaught, C.E.3
  • 40
    • 0343932836 scopus 로고    scopus 로고
    • Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions
    • DOI 10.1021/jf990619o
    • Zielinski, H., and Kozlowska, H. 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem. 48:2008-2016. (Pubitemid 30431180)
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , Issue.6 , pp. 2008-2016
    • Zielinski, H.1    Kozlowska, H.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.