Technical Session - Tech #6 Adding Value with Barley Flour

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Barley has it all • Source of both soluble and insoluble dietary fiber • High in β-glucan soluble fiber • High in antioxidants • Adapts to many growing g environments 14
Comparison of Biochemistry of Whole Grain Barley Flour varieties Variety Starch Type β-glucan (%) Total Fibre (%) Protein (%) (amyloseamylopectin ratio) McGwire Normal 43 4.3 12.7 10.6 Falcon Normal 3.7 11.9 12.2 Millhouse Normal 4.1 9.8 12.6 CDC Rattan 95% Waxy 5.5 12.0 12.0 CDC Fibar 100% Waxy 7.5 16.3 13.9 15
Page 1 and 2: Adding Value with Barley Flour Asho
Page 4 and 5: ... The Accepted... 4
Page 6 and 7: ... Hulless barley... 6
Page 8 and 9: Categories of barley from western C
Page 10 and 11: Carbohydrates: Starch (58-64%) NSP
Page 12 and 13: The Opportunity- Health Claim • I
Page 16 and 17: Functionality of barley in foods: P
Page 18 and 19: Absorption and moisture content com
Page 20 and 21: Nutritional Information 25% Whole G
Page 26 and 27: Nutritional Information 100% Whole
Page 28 and 29: So…….. • Whole Grain Barley f
Page 30 and 31: Hulled barley preparation Size redu
Page 32 and 33: Kernel hardness and tempering Varie
Page 34 and 35: Comparative steps in milling wheat
Page 36: 1 BK Barley milling - flow diagram

Technical Session - Tech #6 Adding Value with Barley Flour

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