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ARS Home » Research » Publications at this Location » Publication #162971
Title: EXPERIMENTAL MILLING OF BARLEY SAMPLES

Author
item Flores, Rolando
item EUSTACE, D - KANSAS STATE UNIV.
item Hicks, Kevin

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/15/2004
Publication Date: 6/30/2004
Citation: Flores, R.A., Eustace, D.W., Hicks, K.B. Experimental milling of barley samples. Meeting Abstract 2004. AACC/TIA Joint Meeting, San Diego, CA. September 19-22. Poster 243.

Interpretive Summary:

Technical Abstract: Barley applications have been traditionally limited to the brewing and feed industries. New varieties are being developed that widen the applications of this crop to nontraditional value-added applications. Hulless or naked varieties present new alternatives and challenges. This study focuses on the evaluation of three barley varieties, two hulless (Doyce and Merlin) and one husked variety, using experimental milling. Four different experimental mills designed for flour production were tested with these varieties: Chopin CD1, Quadrumat Senior, Buhler and an experimental roller mills flow. All barley samples processed in the CD1 were tempered to 16.0% moisture (wb): no tempering was done with the other experimental mill processes. Un-optimized flour extraction rates between 44.4 to 49.8% were obtained with the CD1 for the husked and Merlin varieties, respectively. The flour yields for Doyce were highest in the Buhler (70%) and lowest with the experimental roller mills flow (42%). Merlin produced the highest flour yield (76%) with the experimental roller mills flow and the lowest with the Buhler (24%). The husked variety had the highest flour yield (48%) in the Quadrumat and the lowest (35%) in the experimental roller flow. Compositional analyses (moisture, starch, protein, ash, and beta-glucan) were conducted in all mill streams.