Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley. Issue 2 (9th September 2016)

• Record Type: Journal Article
• Authors: Boyd, Lindsey; Storsley, Joanne; Ames, Nancy
• Is Part Of: Cereal chemistry. Volume 94:Issue 2(2017.)
• Page Start: 325
• Page End: 332
• Publication Date: 2016-09-09
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-04-16-0100-R
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract : Barley β‐glucan has cholesterol‐lowering properties and can be positively affected by heat treatments. The aim of this study was to examine the effects of heat treatments of whole‐grain barley on starch pasting, particle size, and color. Three heat treatments (micronization, roasting, and conditioning) were performed on three cultivars of barley (CDC Rattan, CDC McGwire, and CDC Fibar). All three heat treatments increased peak, breakdown, setback, and final viscosity of CDC Rattan and CDC Fibar. However, they had little effect on the starch‐pasting profile of CDC McGwire. Roasting and conditioning reduced the mean particle size compared with untreated particles, whereas micronization had minimal effect. Heat treatments reduced L* and increased a* and b* compared with no treatment. Overall, this research shows that heat treatments can change other properties of barley that may affect its function in food applications.