Technical Session - Tech #6 Adding Value with Barley Flour
Technical Session - Tech #6 Adding Value with Barley Flour
Technical Session - Tech #6 Adding Value with Barley Flour
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Kernel hardness and tempering<br />
Varieties Type Amylose<br />
%<br />
Millhouse,<br />
CDC McGwire<br />
CDC Candle,<br />
CDC Rattan<br />
Regular<br />
(normal<br />
starch)<br />
Low amylose<br />
(waxy)<br />
β-glucan<br />
%<br />
Kernel<br />
hardness<br />
20.0 – 30.0 4.0-5.0 Hard<br />
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