Pearling barley to alter the composition of the raw material before brewing

Journal of Food Engineering

Volumn 150, Issue , 2015, Pages 44-49

  Van Donkelaar, Laura H G ^a   Noordman, Tom R ^b   Boom, Remko M ^a   Van Der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Heineken Supply Chain Research and Innovation   (Netherlands)

Author keywords

Barley; Brewing; Pearling; Water holding capacity

Indexed keywords

BREWING; FERMENTATION; FIBERS; STARCH; WATER FILTRATION;

AMYLASE ACTIVITY; ARABINOXYLANS; BARLEY; FIBRE CONTENT; PEARLING; POLYPHENOL CONTENT; STARCH CONTENTS; WATER HOLDING CAPACITY;

GRAIN (AGRICULTURAL PRODUCT);

HORDEUM;

EID: 84912553161     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.10.024     Document Type: Article

References (46)

1. S. Aastrup, H. Outtrup, and K. Erdal Location of the proanthocyanidins in the barley grain Carlsberg Res. Commun. 49 1 1984 105 109
2. S. Afzalinia, M. Shaker, and E. Zare Comparison of different rice milling methods Can. Biosyst. Eng. 46 2004 63 66
3. A. Andersson, R. Andersson, and P. Aman Air classification of barley flours Cereal Chem. 77 4 2000 463 467
4. D.E. Briggs Malting and Brewing Science: Malt and Sweet Wort 1981 Chapman & Hall London
5. E. Buttimer, and D. Briggs Mechanisms of the release of bound β-amylase J. Inst. Brew. 106 2 2000 83 94
6. M. Choct Feed non-starch polysaccharides: chemical structures and nutritional significance Feed Mill. Int. 191 June 1997 13 26
7. M. Chrispeels, and J. Varner Gibberellic acid-enhanced synthesis and release of α-amylase and ribonuclease by isolated barley aleurone layers Plant Physiol. 42 3 1967 398 406
8. G. Dervilly, C. Leclercq, D. Zimmermann, C. Roue, J.-F. Thibault, and L. Saulnier Isolation and characterization of high molar mass water-soluble arabinoxylans from barley and barley malt Carbohydr. Polym. 47 2 2002 143 149
9. D. Doode, H. Wijngaard, and E. Arendt Mashing with unmalted barley - impact of malted barley and commercial enzyme (Bacillus spp.) additions Tech. Quart.-Master Brewerst Assoc. Am. 42 3 2005 184 198
10. M. Dvořáková, M. Douanier, M. Jurková, V. Kellner, and P. Dostálek Comparison of antioxidant activity of barley (Hordeum vulgare L.) and malt extracts with the content of free phenolic compounds measured by high performance liquid chromatography coupled with coulArray detector J. Inst. Brew. 114 2 2008 150 159
11. H. Englyst, and J. Cummings Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates Analyst 109 7 1984 937 942
12. B. Flannigan, and N. Dickie Distribution of micro-organisms in fractions produced during pearling of barley Trans. Br. Mycol. Soc. 59 3 1972 377 391
13. Gehrig, K.; Menger, H.-J.; Keller, U.; 2012. Process and Device for Dehusking Cereal Grains. Buehler AG, Uzwil (CH), Us Patent 8,104,699.
14. D. Goode, E. Wiltschko, H. Ulmer, and E. Arendt Application of the rapid visco analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunct J. Inst. Brew. 111 2 2005 165 175
15. P. Goupy, M. Hugues, P. Boivin, and M.J. Amiot Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds J. Sci. Food Agric. 79 12 1999 1625 1634
16. R.J. Henry Changes in beta-glucan and other carbohydrate components of barley during malting J. Sci. Food Agric. 42 1988 333 341
17. A. Iwami, Y. Kajiwara, and T. Omori Estimating barley character for shochu using a single kernel characterization system (SKCS) J. Inst. Brew. 109 2 2003 129 134
18. A. Iwami, Y. Kajiwara, H. Takashita, and T. Omori Effect of the variety of barley and pearling rate on the quality of shochu koji J. Inst. Brew. 111 3 2005 309 315
19. M. Izydorczyk, T. Chornick, F. Paulley, N. Edwards, and J. Dexter Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread Food Chem. 108 2 2008 561 570
20. S. Jadhav, S. Lutz, V. Ghorpade, and D. Salunkhe Barley: chemistry and value-added processing Crit. Rev. Food Sci. 38 2 1998 123 171
21. J.-L. Jane, T. Kasemsuwan, S. Leas, H. Zobel, and J. Robyt Anthology of starch granule morphology by scanning electron microscopy Starch - Stärke 46 4 1994 121 129
22. A. Klamczynski, B. Baik, and Z. Czuchajowska Composition, microstructure, water imbibition, and thermal properties of abraded barley Cereal Chem. J. 75 5 1998 677 685
23. W. Kunze Technology Brewing & Malting fourth ed 2010 VLB Berlin Berlin
24. A.-M. Lampi, R. Moreau, V. Piironen, and K. Hicks Pearling barley and rye to produce phytosterol-rich fractions Lipids 39 8 2004 783 787
25. S. Langstaff, and M. Lewis The mouthfeel of beer - a review J. Inst. Brew. 99 1 1993 31 37
26. K. Liu, and R. Moreau Concentrations of functional lipids in abraded fractions of hulless barley and effect of storage J. Food Sci. 73 7 2008 C569 C576
27. K. Liu, F. Barrows, and D. Obert Dry fractionation methods to produce barley meals varying in protein, beta-glucan, and starch contents J. Food Sci. 74 6 2009 487 499
28. D. Lowe, H. Ulmer, D. Van Sinderen, and E. Arendt Application of biological acidification to improve the quality and processability of wort produced from 50% raw barley J. Inst. Brew. 110 2 2004 133 140
29. T. Madhujith, M. Izydorczyk, and F. Shahidi Antioxidant properties of pearled barley fractions J. Agric. Food Chem. 54 9 2006 3283 3289
30. E. Marconi, M. Graziano, and R. Cubadda Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and β-glucan Cereal Chem. 77 2 2000 133 139
31. B. McCleary, M. McNally, D. Monaghan, and D. Mugford Measurement of alpha-amylase activity in white wheat flour, milled malt, and microbial enzyme preparations, using the Ceralpha assay: collaborative study J. AOAC Int. 85 2002 1096 1102
32. A. Merrill, and B. Watt Energy Value of Foods: Basis and Derivation 1973 United States Department of Agriculture Washington, DC
33. S. Mussatto, and I. Roberto Chemical characterization and liberation of pentose sugars from brewer's spent grain J. Chem. Technol. Biotechnol. 81 3 2006 268 274
34. J. Olkku, M. Salmenkallio-Marttila, H. Sweins, and S. Home Connection between structure and quality of barley husk J. Am. Soc. Brew. Chem. 63 1 2005 17 22
35. T. O'Rourke Mash separation. Brewers' Guardian 128 1999 48 50
36. M. Oscarsson, R. Andersson, A. Salomonsson, and P. Åman Chemical composition of barley samples focusing on dietary fibre components J. Cereal Sci. 24 2 1996 161 170
37. Z. Quinde, S. Ullrich, and B. Baik Genotypic variation in color and discoloration potential of barley-based food products Cereal Chem. J. 81 6 2004 752 758
38. G. Ríos, L. Pinson-Gadais, J. Abecassis, N. Zakhia-Rozis, and V. Lullien-Pellerin Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains J. Cereal Sci. 49 3 2009 387 392
39. K. Sahay Evaluation of a general purpose abrasive mill for pearling of coarse cereals and dehusking of pulses Int. J. Food Sci. Technol. 25 2 1990 220 225
40. R. Schoenlechner, M. Wendner, S. Siebenhandl-Ehn, and E. Berghofer Pseudocereals as alternative sources for high folate content in staple foods J. Cereal Sci. 52 3 2010 475 479
41. K. Siebert, A. Carrasco, and P. Lynn Formation of protein-polyphenol haze in beverages J. Agric. Food Chem. 44 8 1996 1997 2005
42. E. Steiner, A. Auer, T. Becker, and M. Gastl Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material J. Sci. Food Agric. 92 4 2012 803 813
43. E. Sternemalm, A. Höije, and P. Gatenholm Effect of arabinose substitution on the material properties of arabinoxylan films Carbohydr. Res. 343 4 2008 753 757
44. A. Sumner, A. Grebre-Egziabher, R. Tyler, and B. Rossnagel Composition and properties of pearled and fines fractions from hulled and hull-less barley Cereal Chem. 62 2 1985 112 116
45. S. Wang, K. Sosulski, F. Sosulski, and M. Ingledew Effect of sequential abrasion on starch composition of five cereals for ethanol fermentation Food Res. Int. 30 8 1997 603 609
46. J. Yeung, and T. Vasanthan Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling J. Agric. Food Chem. 49 1 2001 331 335