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

More documents

Recommendations

Info

PASTA MADE WITH BARLEY FLOUR 163 color values of the barley pastas were darker by L*, a*, and b* measurements than the semolina pasta control. The cooking quality of all pastas with barley fractions was acceptable, and that made from milled, pearled barley kernels was almost identical in quality factors to the all-semolina pasta. The objective of this study, to produce functional pasta rich in dietary fiber, was met. The barley pastas contained 13 to 16% TDF compared to 4.0% in the control, and 5.9 to 7.7% SDF compared to 2.7% in the control. Barley pastas contained 4.3% β-glucan. These values met the FDA requirements of 5 g of TDF and 0.75 g of β-glucan per serving (56 g in the United States and 80 g in Italy) to allow these pastas to be labeled a “good source of dietary fiber” as a measure to reduce the risk of heart disease. Dexter et al. (2005) reported the use of hulless barley milling fractions in spaghetti. This study was unique in that barleys with variable levels of amylose and β-glucan were utilized. The barleys used were Falcon (normal starch), CDC Alamo (zero amylose), and a high-amylose experimental line. The barleys were pearled and roller-milled into flour and fiber-rich fractions. Spaghetti was produced with semolina wheat flour enriched with 20% and 40% barley flour and separately with the fiber-rich fractions sufficient to increase β-glucan in the spaghetti by 2%. Predictably, the color of the 40% barley pasta was darker, but pearling before milling produced a lighter-colored product. The higher level of barley flour made spaghetti less firm, particularly in the case of that made with zero-amylose barley. Generally, the quality of the fiber-enriched spaghetti was very acceptable. Other researchers (Cleary and Brennan 2006) incorporated a high-β-glucan fraction derived from barley into pasta at 2.5, 5.0, 7.5, and 10% of wheat flour. Solid loss was greater during cooking, pasta swelling increased, and loss of hardness occurred compared to the control pasta. There were two innovative aspects of this study. The β-glucan fraction attenuated reducing sugar release during in vitro digestion relative to the level of fiber fraction added. This was believed to be due to the water-binding capacity of the β-glucan. This feature is of great interest for achieving a low-glycemic-index value for a product. Foods with low glycemic responses are desirable for people with diabetes or impaired glucose tolerance. In addition, examination of the pasta microstructure and characterization of starch gelatinization suggested that the fiber fraction affected the starch–protein matrix of the pasta. Noodles are very popular among consumers of Asian ancestry. Fifty percent of wheat consumed in Asia is in the form of noodle products (Hoseney 1992). The two general types of noodles are classified as white (Japanese type) or yellow alkaline (Chinese type). In Korea, Change and Lee (1974) prepared noodles from wheat with added barley flour. Barley at the 20 or 30% level of inclusion resulted in acceptable noodles except for color, which was considered dark and grayish. Kim et al. (1973) used hulless barley flour for noodles, which were of good quality. Han (1996) incorporated flours from five Montana barley varieties with hard wheat to make Chinese noodles. The barleys varied in β-glucan content from 3.57 to 6.23%, and barley flour was added at a level of 5% of the wheat flour. Color changes in cooked noodles were minimal at this low level of barley.
164 BARLEY FOOD PRODUCT RESEARCH AND DEVELOPMENT An interesting aspect was the color changes in dough sheets during the first hour of holding, possible due to water distribution in the dough. After 7 hours the dough color stabilized. This researcher used two different wheat varieties and observed texture differences. Hardness in cooked noodles was increased when higher-protein wheat was used. Udon, Japanese-type noodles, were investigated by Baik and Czuchajowska (1997). This comprehensive study was done with hulless waxy and nonwaxy barleys abraded in a pearler to remove 10 or 20% of the kernel. Barley kernels were then ground to produce barley flour, which was blended with wheat in the ratio of 15% barley and 85% wheat. All flours were evaluated for pasting characteristics, which are considered important for udon noodles. The barleys that were abraded to 20% had higher amylograph peak viscosities due to increased starch content, and this was most evident in the waxy varieties. The wheat–barley blended flours all exhibited increased amylograph breakdown. Noodles were evaluated by texture profile analyses for hardness, chewiness, and other parameters. Texture profile analysis parameters were lowered in noodles made with waxy barley, especially that which had been abraded to 20%. A shorter cook time was required for all of the noodles containing barley. Scanning electron microscopy revealed more open internal structures of noodles with barley. The authors attributed this to starch gelatinization and water retention, causing an open network to develop from the outside of the noodle surface. Barley flour-containing noodles were darker in color, but to a lesser degree than those made with the 20% abraded barley. Yellow alkaline noodles enriched with eight hulless barleys of varying starch types were reported by a Canadian group (Hatcher et al. 2005). Barleys included were normal starch, waxy, zero-amylose, waxy, and high-amylose types. A spring wheat variety, Canada Prairie, was used. All barleys and the wheat were pearled and roller-milled into flour. Barley flours were added to wheat flour at a 20% level, and the zero-amylose barley was added at a 40% level. Noodles were evaluated for color by Hunter Lab values and appearance related to visible specks by scanned images analyzed for delta-gray and speck size (Hatcher et al. 1999). All raw noodles containing barley flour had significantly reduced brightness (L*) and yellowness (b*), elevated redness (a*), and increased number of specks per area compared with all-wheat-flour noodles. The number of specks also increased to a greater degree with the higher level of barley flour. Color intensity increased in the cooked barley noodles. Noodle firmness was unaffected by barley at the 20% addition, but did increase at the 40% level. Chewiness decreased in waxy and zero-amylose barleys and increased in normal and high-amylose cultivars. These researchers commented that the effect on the quality of yellow alkaline noodles is complex when barley flour is added, particularly in relation to the starch composition. Waxy and zero-amylose starch decreased chewiness and relaxation-time parameters, while normal and high-amylose starch increased firmness and chewiness. Also, the presence of β-glucan as well as starch type could contribute to the texture and viscosity of noodles. Izydorczyk et al. (2005) selected a waxy and a high-amylose barley from the study above (Hatcher et al. 2005) to enrich both white salted and yellow alkaline
Page 2:
BARLEY FOR FOOD AND HEALTH Science,
Page 5 and 6:
On a Seed “This was the goal of t
Page 7 and 8:
Cover design by Jean Rose Johnston.
Page 10 and 11:
CONTENTS Preface xiii 1 Barley Hist
Page 12 and 13:
CONTENTS ix Infrared Processing, 12
Page 14:
CONTENTS xi Asia, 221 Barley Mixed-
Page 17 and 18:
xiv PREFACE In the concluding two c
Page 19 and 20:
2 RELATIONSHIP OF HUMANS AND BARLEY
Page 21 and 22:
Page 23 and 24:
Page 25 and 26:
Page 27 and 28:
10 RELATIONSHIP OF HUMANS AND BARLE
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
2 Barley: Taxonomy, Morphology, and
Page 37 and 38:
20 BARLEY: TAXONOMY, MORPHOLOGY, AN
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
3 Barley Biotechnology: Breeding an
Page 51 and 52:
34 BARLEY BIOTECHNOLOGY: BREEDING A
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 61 and 62:
Page 63 and 64:
Page 65 and 66:
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
4 Barley: Genetics and Nutrient Com
Page 75 and 76:
58 BARLEY: GENETICS AND NUTRIENT CO
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
96 BARLEY PROCESSING: METHODS AND P
Page 115 and 116:
98 BARLEY PROCESSING: METHODS AND P
Page 117 and 118:
100 BARLEY PROCESSING: METHODS AND
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130: 112 BARLEY PROCESSING: METHODS AND
Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
Page 161 and 162: 7 Barley Food Product Research and
Page 163 and 164: 146 BARLEY FOOD PRODUCT RESEARCH AN
Page 179: 162 BARLEY FOOD PRODUCT RESEARCH AN
Page 195 and 196: 8 Health Benefits of Barley Foods I
Page 197 and 198: 180 HEALTH BENEFITS OF BARLEY FOODS
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
Page 229 and 230: 212 BARLEY FOODS: SELECTED TRADITIO
Page 231 and 232:
214 BARLEY FOODS: SELECTED TRADITIO
Page 233 and 234:
Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
Page 242 and 243:
APPENDIX 1 Glossary: Botany and Pla
Page 244 and 245:
APPENDIX 2 Glossary: Food and Nutri
Page 246 and 247:
APPENDIX 3 Glossary: Barley Terms T
Page 248 and 249:
APPENDIX 4 Equivalent Weights and M
Page 250 and 251:
SOURCES OF BARLEY AND BARLEY PRODUC
Page 252 and 253:
Rancho Cucamonga, CA 91730 Ph: 888-
Page 254 and 255:
SOURCES OF BARLEY AND BARLEY PRODUC
Page 256 and 257:
E-mail:Tony.Steeper@csiro.au Web: h
Page 258 and 259:
BARLEY RESOURCE ORGANIZATIONS 241 P
Page 260 and 261:
INDEX Air classification, 102, 122-
Page 262:
INDEX 245 Meat and barley casserole
show all

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

Create successful ePaper yourself

Delete template?

Save as template?