Milling of barley to obtain β-glucan enriched products

Abstract

The methods for laboratory and commercial milling of dehulled barley grain are described. In the laboratory-scale barley at 10%, 12% and 14% moisture, was milled to produce three fine-products (flours) and two coarse-products (grits). The yield of flours and grits was about 40% and 60%, respectively. Increased products yield and the β-glucan content in products with increasing moisture of ground grain were observed. Barley at 14% moisture was milled under commercial conditions to produce the following end-products: fine- and coarse-grained flours, middlings and fine grits. These products differed in their average contents of β-glucans, total dietary fiber, ash and protein. The fine-grained grit from impact milling coarse grit had the highest contents of β-glucans, total dietary fiber, ash and protein. This product, with a weight yield of 18.6%, contained 6.72% β-glucans, 25.12% total dietary fiber, 2.19% ash, and 15.83% protein. All these values were at about 50%, 72%, 55% and 24%, respectively higher than in dehulled barley. Lowest contents of chemical components in fine-grained flours were found. Developed method of commercial milling of barley will allow to obtain new, nutritionally valuable barley products, which have potential for use in human foods.