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

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CHEMICALLY LEAVENED BAKED PRODUCTS MADE WITH BARLEY FLOUR 161 Taste panelists were unable to distinguish among muffins made from the three hulless and/or waxy cultivars. Panelists preferred barley to the wheat muffins and commented on moistness, sweetness, and “bran” taste. This study demonstrated that although there were wide differences in starch and fiber composition among the barleys, acceptable results can be achieved in a chemically leavened product. Hudson et al. (1992) studied muffins made with a high-fiber barley fraction. The barley, a covered normal-starch type, was dehulled, then milled and sieved to yield coarse particles high in β-glucan (18.9%). This flour was incorporated into a muffin formula in a 40 : 60 ratio with all-purpose wheat flour. This recipe used enhancement ingredients, including honey, orange extract and peel, cinnamon, and chopped dates. The 40% inclusion level for the high-fiber barley fraction was considered maximum for an acceptable product. The muffin volume was adequate, but muffins lacked the characteristic cracks seen on the tops of commercial muffins. Taste panelists rated the barley muffins at 6.4 on a scale of 1 to 9. Soluble dietary fiber in the muffins was 3.49% and β-glucan was 3.79%, both substantially higher than in a commercial oat bran muffin mix. Berglund et al. (1992) tested a variety of products, including muffins, biscuits, cookies, and granola bars, using Wanubet, a waxy starch hulless cultivar ground into whole-grain flour and also processed into flakes for some of the products. This broad-spectrum study evaluated products with barley flour inclusion from 26 to 100%. Objective evaluations included volume, specific volume, color using the L*, a*, b* scale, and cookie spread. Typically, the volume of barley products was slightly lower that of wheat controls, and the color was darker. In sensory evaluations, all barley products compared favorably to controls, and granola bars made with barley flakes were preferred by panelists to those with rolled oats. The authors predicted a high rate of success for barley utilization in high-fiber food products. Newman et al. (1998) selected the shorts fraction of roller-milled Shonkin, a waxy hulless barley in Montana, to produce yeast bread, biscuits, cookies, and muffins. The shorts fraction, which contained 18.2% TDF and 8.8% SDF, was incorporated into each product at a level calculated to double the SDF. Each product was prepared both with and without the fraction, and those without the fraction contained a 50 : 50 blend of white and whole wheat flours, in order to provide a similar visual and texture comparison with the fiber-enriched products. All products were evaluated objectively for volume and dimension, and by sensory tests. The only fiber-enriched product with reduced volume and dimensions was the yeast bread. In sensory evaluations, total scores between fiber and standard products did not differ except for muffins, which were described as “moist.” Hedonic scores for overall quality were similar for all products. SDF in barley-enriched products was approximately double that of the respective standard items. Other baked products, such as cookies and snack bars, can be made successfully with all or partial barley flour replacing wheat flour. Sugar snap cookies were prepared using 100% barley flour that had been milled on a Bühler experimental mill (McGuire 1984). Soft wheat methodology was used for the cookies,
162 BARLEY FOOD PRODUCT RESEARCH AND DEVELOPMENT with several different barley cultivars. Cookie diameters varied widely with different cultivars, as did alkaline water-retention capacities, which were typically high. Cookie spread was correlated with flour ash content, possibly a function of milling yield and degree of separation of bran fractions. Protein content did not affect the spread factor of the cookies. Klamacznski and Czuchajowska (1999) compared flours from waxy and nonwaxy barley for the production of sugar cookies. The two types of barley differed as to milling fractions, break, and reduction. Cookies made from nonwaxy barley and break flour were larger in diameter than those made from waxy barley and other flours. It was believed that amylose content, particle size distribution, and ash and β-glucan level were factors influencing cookie quality. Ragaee and Abdel-Aal (2006) replaced wheat flour with 30% whole-grain barley meal in cake and cookies. They reported minimal differences in volume measurements or sensory evaluations between the barley products and wheat controls. Botero-Omary et al. (2004) prepared chocolate chip cookies containing 50% flour milled from Sustagrain, a high-β-glucan (15%) barley flour. Cookies were evaluated for appearance, color, flavor, texture, and overall acceptability using a nine-point hedonic scale. Panelist responses were separated into groups, and the most favorable ratings were seen among males, Hispanics, and people who were conscious of their fiber consumption. PASTA MADE WITH BARLEY FLOUR Pasta is known by many different names, with spaghetti, noodles, and macaroni being the most commonly known. Modern popular menus and recipes, however, refer to fettucini, penne, rigatoni, and ziti as well as many more shapes and styles. The popularity of pasta has grown enormously in recent years. The current interest in whole grains and fiber-rich foods has sparked interest in development of new pasta products containing whole wheat and supplemental fiber sources, including barley flour or barley milling fractions. Addition of high-β-glucan fractions from barley to pasta was undertaken by Knuckles et al. (1999) at the USDA Western Regional Research Center. Two barley fractions were incorporated into pasta dough, which was dried, cooked, and evaluated for quality factors. The cooked pastas contained 10 to 20% TDF and 4 to 8.6% β-glucan. The barley pastas all had acceptable sensory quality, although they were darker in color than the all-wheat control. These researchers concluded that pasta could be enriched with concentrated β-glucan fractions to enhance soluble fiber content and achieve acceptable products. An Italian group (Marconi et al. 2000) prepared functional spaghetti with high-fiber fractions from barley. Two commercial barleys were pearled, and the resulting pearlings were milled and sieved to prepare the high-fiber fractions. Composite flours were made using durum wheat semolina blended with two fractions, each substituted for 50% of the total, with 5% vital wheat gluten added. One additional composite flour was made with milled residual pearled barley kernels. Spaghetti was produced and dried using standard methods. The
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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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96 BARLEY PROCESSING: METHODS AND P
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98 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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Page 127 and 128: 110 BARLEY PROCESSING: METHODS AND
Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
Page 161 and 162: 7 Barley Food Product Research and
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Page 195 and 196: 8 Health Benefits of Barley Foods I
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Page 221 and 222: 9 Current Status of Global Barley P
Page 223 and 224: 206 CURRENT STATUS OF GLOBAL BARLEY
Page 225 and 226: 208 CURRENT STATUS OF GLOBAL BARLEY
Page 227 and 228: 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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