THE CARBOHYDRATES OF BARLEY GRAINS — A REVIEW

Abstract

The carbohydrate composition of barley grains and the structure of barley carbohydrates is described and related to their influence on grain quality and utility. The adequacy of methods used for the analysis of barley carbohydrates is also critically evaluated. Low molecular weight carbohydrates, glucose, fructose, sucrose, maltose, fructosylsucrose and raffinose; non‐structural polysaccharides, fructans and starch; and cell wall polysaccharides, including beta‐glucans and arabinoxylans are included. 1988 The Institute of Brewing & Distilling