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

REFERENCES 173
FDA (U.S. Food and Drug Administration.) 2006. Food labeling: health claims; soluble
dietary fiber from certain foods and coronary heart disease. Fed. Reg. 71(98):
29248–29250.
Gaosong, J., and Vasanthan, T. 2000. Effect of extrusion cooking on the primary structure
and water solubility of β-glucan from regular and waxy barley. Cereal Chem.
77:396–400.
Gill, S., Vasanthan, T., Ooraikul, B., and Rossnagel, B. 2002. Wheat bread quality as
influenced by the substitution of waxy and regular barley flours in their native and
cooked forms. J. Cereal Sci. 36:239–251.
Gujral, H. S., and Gaur, S. 2005. Instrumental texture of chapati as affected by barley
flour, glycerol monostearate and sodium chloride. Int. J. Food Prop. 8:377–385.
Gujral, H. S., and Pathak, A. 2002. Effect of composite flours and additives on the texture
of chapati. J. Food Eng. 55:173–179.
Gujral, H. S., Gaur, S., and Rosell, C.M. 2003. Effect of barley flour, wet gluten and
ascorbic acid on bread crumb texture. Food Sci.Technol. Int. 9:17–21.
Guo, G., Jackson, D. S., Graybosch, R. A., and Parkhurst, A. M. 2003. Wheat tortilla
quality: impact of amylose content adjustments using waxy wheat flour. Cereal Chem.
80:427–436.
Hallfrisch, J., Scholfield, D. J., and Behall, K. M. 2003. Physiological responses of men
and women to barley and oat extracts (Nu-trimX): II. Comparison of glucose and insulin
responses. Cereal Chem. 80:80–83.
Han, X. 1996. Noodle-making quality from Australian Standard White Wheat and Montana
barleys. M.S. thesis. Montana State University, Bozeman, Montana.
Hansen, B., and Wasdovitch, B. 2005. Malt ingredients in baked goods. Cereal Foods
World 50:18–22.
Hansen, M., Pedersen. B., Munck, L., and Eggum, B. O. 1989. Weaning foods with
improved energy and nutrient density prepared from germinated cereals: 1. Preparation
and dietary bulk of gruels based on barley. Food Nutri. Bull. 11:40–45.
Harlan, H. V. 1925. Barley: culture, uses and varieties. U.S. Dept. Agric. Farm. Bull. No.
1464 .
Hasler, C. M. 1998. Functional foods: their role in disease prevention and health promotion.
Food Technol. 52:57–62.
Hatcher, D. W., Symons, S. G., and Kruger, J. E. 1999. Measurement of time-dependent
appearance of discolored spots in alkaline noodles by image analysis. Cereal Chem.
76:189–194.
Hatcher, D. W., Lagassé, S., Dexter, J. E., Rossnagel, B., and Izydorczyk, M. S. 2005.Quality
characteristics of yellow alkaline noodles enriched with hull-less barley flour. Cereal
Chemi. 82:60–69.
Hecker, K. D., Meier, M. L., Newman, R. K., and Newman, C. W. 1998. Barley β-glucan is
effective as a hypocholesterolaemic ingredient in foods. J. Sci. Food Agric. 77:179–183.
Hoseney, R. C. 1992. Principles of Cereal Science and Technology. American Association
of Cereal Chemists, St. Paul, Minnesota.
Hudson, C. A., Chiu, M. M., and Knuckles, B. E. 1992. Development and characteristics
of high-fiber muffins with oat bran, rice bran, or barley fiber fractions. Cereal Foods
World 37:373–378.