Send to

Choose Destination
See comment in PubMed Commons below
J Agric Food Chem. 2014 Sep 3;62(35):8875-82. doi: 10.1021/jf500857e. Epub 2014 Aug 19.

Milling, water uptake, and modification properties of different barley (Hordeum vulgare L.) lots in relation to grain composition and structure.

Author information

  • 1VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland.


Milling properties, water uptake, and modification in malting were studied in 14 barley (Hordeum vulgare L.) lots from two consecutive crop years. In all barley lots studied, grains with lower β-glucan and protein content and higher starch content produced finer flours upon milling. Grains with lower β-glucan content also hydrated more rapidly during steeping. A detailed study of two cultivars from two crop years indicated that similar environmental conditions could induce a higher β-glucan content and concentration of aggregated B hordein in the peripheral endosperm and a lower proportion of C hordein entrapped among aggregated hordeins deeper within the endosperm. These characteristics were associated with production of coarser flours during milling as well as with slower water uptake and lower modification. However, the data do not distinguish between the effect of β-glucan content and that of hordein localization. Distribution of β-glucan or total protein within the kernel was not linked to hydration or modification.

[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for American Chemical Society
    Loading ...
    Write to the Help Desk