Table Of ContentBarley
Barley
Properties, Functionality
and Applications
By
Sneh Punia, PhD
CRC Press
Taylor & Francis Group
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Library of Congress Cataloging‑in‑Publication Data
Names: Punia, Sneh, author.
Title: Barley : properties, functionality and applications / by Sneh Punia,
PhD.
Description: Boca Raton : Taylor & Francis, [2020] | Includes
bibliographical references and index.
Identifers: LCCN 2019060089 (print) | LCCN 2019060090 (ebook) | ISBN
9780367819934 (paperback) | ISBN 9780367462802 (hardback) | ISBN
9781003019336 (ebook)
Subjects: LCSH: Barley. | Barley--Nutrition. | Barley--Processing.
Classifcation: LCC TX558.B35 P86 2020 (print) | LCC TX558.B35 (ebook) |
DDC 641.3/316--dc23
LC record available at https://lccn.loc.gov/2019060089
LC ebook record available at https://lccn.loc.gov/2019060090
Visit the Taylor & Francis Web site at
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Contents
PREFACE ix
ABOUT THE AUTHOR xi
ABBREVIATIONS xiii
CHAPTER 1 INTRODUCTION 1
1.1 Introduction 1
1.2 History 1
1.3 Production 2
1.4 Grain Structure 2
1.5 Chemical Composition 5
1.5.1 Starch 8
1.5.2 Dietary Fibres 8
1.5.3 Protein 10
1.5.4 Lipids 11
1.5.5 Vitamins 11
1.5.6 Minerals 12
1.5.7 Phenolic Compounds 12
1.6 Uses 13
1.7 Conclusions 13
References 14
CHAPTER 2 PHYSICAL AND FUNCTIONAL PROPERTIES 21
2.1 Introduction 21
2.2 Physical Properties 21
2.3 Milling 23
2.4 Hunter Color Characteristics 27
2.5 Functional Properties 28
V
VI CONTENTS
2.6 Pasting Properties 30
2.7 Termal Properties 30
2.8 Conclusions 31
References 31
CHAPTER 3 FUNCTIONAL COMPONENTS AND ANTIOXIDANT
POTENTIAL OF BARLEY 35
3.1 Introduction 35
3.2 Health Benefts of Whole-Grain Cereals 36
3.3 Mechanism of Action 36
3.4 Classifcation of Bioactive Compounds 38
3.4.1 Phenolic Acids 38
3.4.2 Flavonoids 38
3.4.3 Tocopherols and Tocotrienols 38
3.4.4 Others 38
3.5 Bioactive Compounds in Whole-Grain Cereals 39
3.6 Phenolic Acids 39
3.7 Flavonoids 42
3.8 Tocopherols 49
3.9 Carotenoids 50
3.10 Tannins 51
3.11 Lignans 51
3.12 Alkylresorcinols 52
3.13 Phytosterols 52
3.14 β-Glucan 53
3.15 Conclusions 53
References 54
CHAPTER 4 β -GLUCANS: MECHANISM OF ACTION 65
4.1 Introduction 65
4.2 Extraction of β-Glucan 66
4.3 Utilization as an Ingredient 66
4.4 Mechanism of Action 68
4.5 Health Benefts 69
4.5.1 Reduction of Cholesterol 69
4.5.2 Reduction of Blood Glucose/Diabetes 70
4.5.3 Hypertension 71
4.5.4 Anti-Carcinogenic Behaviour 71
4.5.5 Body Weight Management and Obesity 72
4.5.6 Immunity 72
4.6 Conclusions 73
References 74
CHAPTER 5 EFFECT OF PROCESSING ON NUTRITION AND
ANTIOXIDANT PROPERTIES 77
5.1 Introduction 77
5.2 Processing 80
5.2.1 Dehulling/Pearling 80
CONTENTS VII
5.2.2 Milling 82
5.2.3 Germination 82
5.2.4 Fermentation 84
5.2.5 Termal Treatment 86
5.2.5.1 Extrusion 87
5.2.5.2 Roasting 88
5.2.5.3 Cooking 89
5.3 Conclusions 89
References 90
CHAPTER 6 STARCH: STRUCTURE, PROPERTIES, AND
APPLICATIONS 97
6.1 Introduction 97
6.2 Starch Isolation and Purifcation 97
6.3 Chemical Structure 99
6.4 Chemical Composition 100
6.5 Granular Morphology 102
6.6 Swelling Power and Solubility 105
6.7 Starch Crystallinity 106
6.8 Pasting Properties 106
6.9 Flow and Dynamic Oscillatory Analysis 109
6.10 Termal Properties 111
6.11 In Vitro Digestibility 113
6.12 Applications 114
6.13 Conclusions 115
References 115
CHAPTER 7 STARCH MODIFICATIONS: PHYSICAL,
CHEMICAL, AND ENZYMATIC 123
7.1 Introduction 123
7.2 Physical Modifcation 124
7.2.1 Termal Physical Modifcation 124
7.2.1.1 Pregelatinized 124
7.2.1.2 Hydrothermal Treatment 130
7.2.2 Nonthermal Physical Modifcation 131
7.2.2.1 High-Pressure Processing 132
7.2.2.2 Micronization 132
7.2.2.3 Ultrasonication 133
7.2.2.4 Pulse Electric Field 133
7.3 Chemical Modifcations 134
7.3.1 Acetylation 134
7.3.2 Oxidation 135
7.3.3 Octenyl Succinic Anhydride 136
7.3.4 Acid Hydrolysis 136
7.3.5 Cross-Linking 137
7.3.6 Succinylation 137
7.3.7 Dual Modifcation 138
7.4 Enzymatic Modifcations 139
VIII CONTENTS
7.5 Conclusions 140
References 140
CHAPTER 8 MALT AND MALT PRODUCTS 149
8.1 Introduction 149
8.2 Malting Process 149
8.2.1 Steeping/Soaking 149
8.2.2 Germination 150
8.3 Drying 151
8.4 Malt Extracts and Syrups 152
8.4.1 Extracts 152
8.4.2 Syrups 153
8.4.3 D ry diastatic malts 153
8.4.4 S pecial malts 153
8.5 Malt Types 153
8.5.1 Pale Lager Malt 153
8.5.2 Pale Ale Malt 154
8.5.3 Vienna Malt 154
8.5.4 Munich Malt 154
8.4.5 Caramel Malt 154
8.5.6 Brown and Amber Malts 155
8.5.7 Chocolate and Black Malts 155
8.6 Food Applications 155
8.6.1 Bakery Goods 155
8.6.2 Malted Milk Powder 156
8.6.3 Beer 156
8.6.3.1 M illing 156
8.6.3.2 M ashing 158
8.6.3.3 A ddition of hops 159
8.6.3.4 F ermentation/pitching 160
8.6.3.5 M aturation 161
8.6.3.6 F inishing, carbonation and bottling 161
8.6.4 M alt Vinegar 161
8.7 Conclusions 161
References 162
CHAPTER 9 PRODUCT FORMULATION 165
9.1 Introduction 165
9.2 Breads 166
9.3 Flatbreads 170
9.4 Noodles and Pastas 171
9.5 Biscuits and Cookies 173
9.6 Cakes 175
9.7 Tarhana 175
9.8 Tortillas 176
9.9 Barley Tea 176
9.10 Conclusions 177
References 177
INDEX 183
Preface
Te consumption of cereal grains has gained popularity with whole-
grain products being regarded as “healthy foods” because of their
potential protection against lifestyle and diet-related disorders. Te
importance and health benefts of regular cereal grain consumption in
the prevention of chronic diseases are a focus of many research labora-
tories. Te importance of barley for human health has been boosted up
in recent years by research which showed that barley is a very rich source
of phenolic compounds, dietary fbres, vitamins, and minerals, and a
moderate source of amylose starch as well – all play modulating roles in
chronic degenerative diseases. Exploring the properties of barley pro-
vides a basis for better utilizing barley as well as for further development
of barley as a sustainable crop. Tis book will explore knowledge about
barley production, grain structure, chemistry and nutritional aspects,
primary processing technologies, product formulations etc.
Chapter 1 deals with barley classifcation, history, nutritional
aspects, and the health benefts of barley. Barley contains complex car-
bohydrates (mainly starch), has low fat content, and is moderately well
balanced in terms of protein to meet amino acid requirements, as well
as minerals, vitamins (particularly vitamin E), and antioxidant poly-
phenols. Chapter 2 discusses the physical properties (geometric mean
diameter, arithmetic mean diameter, sphericity, surface area, bulk den-
sity, true density, porosity, angle of repose, etc.), functional properties
(water absorption capacity, oil absorption capacity, foaming capacity
and stability, emulsion capacity and stability), colour characteristics,
pasting, and thermal properties of barley. Te physical properties of
cereal grains are required to design food-processing appliances used
during harvesting, separating, cleaning, handling and storing of grains
and convert them into food, feed, and fodder. Functional properties
play important roles in the physical behaviour and afect the sensory
characteristics of foods. Chapter 3 explores the role of β-glucans in
the prevention of many diseases and their underlying mechanisms of
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