Barley for Food and Health: Science, Technology, and Products

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REFERENCES 131 Sumner, A. K., Gebre-Egziabher, A., Tyler, R. T., and Rossnagel, B. G. 1985. Composition and properties of pearled and fines fractions from hulled and hulless barley. Cereal Chem. 62:112–116. Sundberg, B., and Åman, P. 1994. Fractionation of different types of barley by roller milling and sieving. J. Cereal Sci. 19:179–184. Sundberg, B., Tilly, A.-C., and Åman, P. 1995. Enrichment of mixed linked (1–3), (1–4)-β-d-glucans from a high-fibre barley-milling stream by air classification and stacksieving. J. Cereal Sci. 21:205–208. Theobald, H. E., Wishart, J. E., Martin, P. J., Buttriss, J. L., and French, J. H. 2006. The nutritional properties of flours derived from Orkney grown Bere barley (Hordeum vulgare L.). Br. Nutr. Found. Nutr. Bull. 31:8–14. Trogh, I., Courtin, C. M., Andersson, A. A. M., Åman, P., Sørensen, J. F., and Delcour, J. A. 2004. The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1 → 3, 1 → 4)-β-d-glucan levels. J. Cereal Sci. 40:257–267. Ullrich, S. E., Clancy, J. A., Eslick, R. F., and Lance, R. C. M. 1986. Beta-glucan content and viscosity of waxy barley. J. Cereal Sci. 4:279–285. Vasanthan, T., and Bhatty, R. S. 1995. Starch purification after pin milling air classification of waxy, normal, and high-amylose barleys. Cereal Chem. 72:379–384. Vasanthan, T., Gaosong, J., Yeung, J., and Li, J. 2002. Dietary fiber profile of barley flour as affected by extrusion cooking. Food Chem. 77:35–40. Vorwerck, K. 1992. Industrial processing of barley for food. Pages 68–86 in: Proc. Barley for Food and Malt: ICC/SFC International. Symposium. Swedish University of Agricultural Science, Uppsala, Sweden. Vose, J. R., and Youngs, C. G. 1978. Fractionation of barley and malted barley flours by air classification. Cereal Chem. 55:280–286. Wang, L., Xue, Q., Newman, R. K., and Newman, C. W. 1993. Enrichment of tocopherols, tocotrienols, and oil in barley fractions by milling and pearling. Cereal Chem. 70:499–501. Weaver, C. M., Chen, P. H., and Rynearson, S. L. 1981. Effect of milling on trace element and protein content of oats and barley. Cereal Chem. 58:120–124. Wikipedia. 2007. Hammermills. Published online at http://www.feedmachinery.com/ glossary/hammer mill.htm. Wingfield, J. 1980. Bread and soft wheat: recent milling progress. Pages 233–243 in: Cereals for Food and Beverages: Recent Progress in Cereal Chemistry. G.E.Inglett and L. Munck, eds. Academic Press, New York. Wu, Y. V., Stringfellow, A. C., and Inglett, G. E. 1994. Protein- and β-glucan enriched fractions from high-protein, high β-glucan barleys by sieving and air classification. Cereal Chem. 71:220–223. Xue, Q., Newman, R. K., and Newman, C. W. 1996. Effects of heat treatment of barley starches on in vitro digestibility and glucose responses in rats. Cereal Chem. 73:588–592. Xue, Q., Wang, L., Newman, R. K., Newman, C. W., and Graham, H. 1997. Influence of the hulless, waxy starch and short-awn genes on the composition of barleys. J. Cereal Sci. 26:251–257.
132 BARLEY PROCESSING: METHODS AND PRODUCT COMPOSITION Yeung, J. and Vasanthan, T. 2001. 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. 49:331–335. Yoon, S. H., Bergland, P. T., and Fastnaught, C. E. 1995. Evaluation of selected barley cultivars and their fractions for β-glucan enrichment and viscosity. Cereal Chem. 72:187–190. Zhang, H., Temelli, F., and Vansanthan, T. 2007. Phase separation and rheology of barley beta-glucan and soy protein isolate mixtures. Cereal Foods World. (Abstr.) 52:A72. Zheng, G. H., Rossnagel, B. G., Tyler, R. T., and Bhatty, R. S. 2000. Distribution of β-glucan in the grain of hull-less barley. Cereal Chem. 77:140–144.
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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4 Barley: Genetics and Nutrient Com
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58 BARLEY: GENETICS AND NUTRIENT CO
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Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
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182 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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