Cereal Chem. 70:397-402   |  VIEW ARTICLE

Physicochemical Properties of Roller-Milled Barley Bran and Flour.

R. S. Bhatty. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Grain hardness, determined by grind time in 16 diverse barleys, showed waxy starch (low amylose) genotypes to be softer (grind time 39-64 sec) than the normal starch genotypes. Bran and flour obtained from the 16 barleys, milled in an Allis-Chalmer experimental mill, showed significant differences in bran and flour color (white) among varieties. Bran and flour milled from Scout, a registered two-rowed Canadian hull-less barley, were compared for physicochemical properties with commercial oat bran and straight-grade wheat flour. Barley bran was whiter than oat bran. It had, like oat bran, high water-holding capacity (WHC) due to its high beta-glucan (7.7%) content. Barley bran had 20% total dietary fiber (TDF) and 7% soluble fiber (SF) compared to 14% TDF and 5% SF in oat bran. The ratio of SF to TDF in barley bran, as in oat bran, was 1:3. Barley flour was darker than wheat flour but had higher WHC (2.5-fold), farinograph absorption (75%), and viscoamylograph peak viscosity (660 BU). Barley flour had higher ash (1.8%), ether extract (2.5%), beta-glucan (4.5%), TDF (8.7%), SF (2.7%), and insoluble fiber (4.7%) than wheat flour. The ratio of SF to TDF was 1:3 in barley flour and 1:2 in wheat flour. Phosphorus and potassium were the major minerals, and iron and zinc were the major trace minerals of Buhler-milled Scout barley flour. beta- Glucan and pentosans were the major components; resistant starch, Klason lignin (only TDF), and pectin were the minor components of TDF and SF of barley bran and flour.