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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Categories of barley from western Canada<br />
Two types of<br />
<strong>Barley</strong><br />
Hulled, e.g.<br />
Metcalfe,Legacy<br />
Hulless<br />
“Food <strong>Barley</strong>”<br />
Starch<br />
Composition<br />
High Amylose<br />
none registered<br />
in Canada<br />
~40% amylose<br />
~7% β-glucan<br />
Waxy<br />
e.g. Fibar, Rattan<br />
0-5% amylose<br />
6-10+% β-glucan<br />
Regular Starch<br />
e.g. Falcon,<br />
McGwire<br />
~25% amylose<br />
~4% β-glucan<br />
8
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