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High-Starch and High-β-Glucan Barley Fractions Milled with Experimental Mills

¹Crop Conversion Science and Engineering Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ²Corresponding author. Phone: 215-233-6489. Fax: 215-233-6406. E-mail: rflores@errc.ars.usda.gov ³Department of Grain Science and Industry, Kansas State University, Manhattan, KS. ⁴North Atlantic Area, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038.

This study focused on the performance of two hulless barley cultivars (Doyce and Merlin) and one commercial husked (hulled) sample using experimental milling. The purpose was to use experimental milling as a preliminary indicator of the milled streams with potential use for fuel ethanol production and fractions that could be used in food products. Experimental mills designed for flour production evaluation from wheat were Chopin CD1 Auto, Quadrumat Sr, Buhler, and an experimental Ross roller mill walking flow. Results indicate that the shorts had the highest levels of β-glucan from all the mills. However, the β-glucan content in the break flours was highest with the roller mill walking flow and the Chopin CD1 for the hulless cultivars. The lowest β-glucan content in the break flour was found with the Buhler for Doyce. Break flour and, to a slightly lesser extent, reduction flour from all cultivars tested on all mills contained the highest starch content (up to 83%) and are therefore most appropriate for use as feedstock for fuel ethanol production. Conversely, bran and shorts from all cultivars and mills were lowest in starch (as low as 25%), making them ideal as low-starch food ingredients.