Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions

Journal of Cereal Science

Volumn 40, Issue 3, 2004, Pages 195-204

  Andersson, Annica A M ^a   Armö, Elin ^a   Grangeon, Emilie ^a   Fredriksson, Helena ^b   Andersson, Roger ^a   Åman, Per ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b Cerealia R and D AB   (Sweden)

Author keywords

(1 3, 1 4) glucan; Baking; Hull less barley; Milling

Indexed keywords

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 8844260505     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2004.07.001     Document Type: Article

References (27)

1. AACC method 44-15A Approved Methods of the AACC 10th ed. 2000 American Association of Cereal Chemists St Paul, MN
2. P. Åman, L. Rimsten, and R. Andersson Molecular weight distribution of β-glucan in oat foods Cereal Chemistry 81 2004 350 360
3. A.A.M. Andersson, C.M. Courtin, J.A. Delcour, H. Fredriksson, J.D. Schofield, I. Trogh, A.A. Tsiami, and P. Åman Milling performance of North European hull-less barleys and characterisation of resultant millstreams Cereal Chemistry 80 2003 663 667
4. K. Autio Functional aspects of cereal cell wall polysaccharides A.C. Eliasson Carbohydrates in Food 1996 Marcel Dekker New York 227 264
5. P.T. Berglund, C.E. Fastnaught, and E.T. Holm Food uses of waxy hull-less barley Cereal Foods World 37 1992 707 714
6. R.S. Bhatty The potential of hull-less barley - a review Cereal Chemistry 63 1986 97 103
7. R.S. Bhatty Physiochemical and functional (breadmaking) properties of hull-less barley fractions Cereal Chemistry 63 1986 31 35
8. R.S. Bhatty Physiochemical properties of roller-milled barley bran and flour Cereal Chemistry 70 1993 397 402
9. R.S. Bhatty Milling of regular and waxy starch hull-less barleys for the production of flour and bran Cereal Chemistry 74 1997 693 699
10. I. Bourdon, W. Yokoyama, P. Davis, C. Hudson, R. Backus, D. Richter, B. Knuckles, and B.O. Schneeman Postprandial lipid, glucose, insulin and cholecystokinin responses in men fed barley pasta enriched with β-glucan American Journal of Clinical Nutrition 69 1999 55 63
11. A. Cavallero, S. Empilli, F. Brighenti, and A.M. Stanca High (1→3, 1→4)-β-glucan barley fractions in bread making and their effect on human glycemic response Journal of Cereal Science 36 2002 59 66
12. Y. Granfeldt, H. Liljeberg, A. Drews, R. Newman, and I. Bjorck Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio American Journal of Clinical Nutrition 59 1994 1075 1082
13. C.A. Hudson, M.M. Chiu, and B.E. Knuckles Development and characteristics of high-fibre muffins with oat bran, rice bran or barley fibre fractions Cereal Foods World 37 1992 374 378
14. M.S. Izydorczyk, A. Hussain, and A.W. MacGregor Effect of barley and barley components on rheological properties of wheat dough Journal of Cereal Science 34 2001 251 260
15. M.S. Izydorczyk, J.E. Dexter, R.G. Desjardins, B.G. Rossnagel, S.L. Lgasse, and D.W. Hatcher Roller milling of Canadian hull-less barley: optimization of roller milling conditions and composition of mill streams Cereal Chemistry 80 2003 637 644
16. C.F. McGuire Roller milling and quality evaluation of barley flour Proceedings of the Joint Barley Utilisation Seminar, Suweon, Korea 1979 89 93
17. L. Munck Practical experiences in development of fluorescence analyses in an applied food research laboratory L. Munck Fluorescence Analyses in Foods 1989 Longman Scientific and Technical Harlow Essex 1 32
18. R.K. Newman, and C.W. Newman Barley as a food grain Cereal Foods World 36 1991 800 805
19. R.K. Newman, C.F. McGuire, and C.W. Newman Composition and muffin-baking characteristics of flours from barley cultivars Cereal Foods World 35 1990 563 566
20. L. Rimsten, T. Stenberg, R. Andersson, A.A.M. Andersson, and P. Åman Determination of β-glucan molecular weight using SEC with calcofluor detection in cereal extracts Cereal Chemistry 80 2003 485 490
21. J.A. Story, D. Kritchevsky, and M.A. Eastwood Dietary fibre - bile acids interaction G.E. Inglet S.I. Falkehag Dietary Fibres Chemistry and Nutrition 1979 Academic Press New York
22. B. Sundberg, D. Pettersson, and P. Åman Nutritional properties of fibre-rich barley products fed to broiler chickens Journal of the Science of Food and Agriculture 67 1995 469 476
23. K. Wikström, L. Lindahl, R. Andersson, and E. Westerlund Rheological studies of water-soluble (1→3, 1→4)-β-d-glucans from milling fractions of oat Journal of Food Science 59 1994 1077 1080
24. P.J. Wood Factors affecting precipitation and spectral changes associated with complex-formation between dyes and β-d-glucan Carbohydrate Research 102 1982 283 293
25. P.J. Wood, R.G. Fulcher, and B.A. Stone Studies on the specificity of the interaction of cereal cell wall components with Congo Red and Calcofluor. Specific detection and histochemistry of (1→3, 1→4)-β-d-glucan Journal of Cereal Science 1 1983 95 110
26. P.J. Wood, J. Weisz, and B.A. Blackwell Molecular characterization of cereal β-d-glucans. Structural analysis of oat β-d-glucan and rapid structural evaluation of β-d-glucans from different sources by high-performance liquid chromatography of oligosaccharides released by lichenase Cereal Chemistry 68 1991 31 39
27. 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase Cereal Chemistry 71 1994 301 307