Starch Barley

Gersten-graupen, /.pi. peeled barley, pearl barley, -kom, n. barleycorn, -malz, n. barley malt, -mehl, n. barley flour, -schleim, m. barley water, -schrotbeize, /. barley dressing. -Starke,/, barley starch, -stoff, m. hordein. -wasser, n. barley water, -zucker,... 

Barley (Starch) Saccharomyces cerevUae > brewing beer... 

Derek, R., Prentice, M., Stark, J. R., and Gidley, M. J. (1992). Granules residues and "ghosts" remaining after heating A-type barley starch granules in water. Carbohydr. Res. 1TJ, 121-130. 

Goering, K. Fritts, D. H., and Allen, G. D. (1974). A comparison of loss of birefringence with the percent gelatinization and viscosity on potato, wheat, rice, corn, cow cockle, and several barley starches. Cereal Chem. 51, 764-771. 

Qi, X., Tester, R. F., Snape, C. E., Yuryev, V., Wasserman, L. A., and Ansell, R. (2004). Molecular basis for the gelatinisation and swelling characteristics of waxy barley starches grown at the same location during the same season. Part 11. Crystallinity and gelatinisation characteristics. J. Cereal Sci. 39, 57-66. 

Eliasson, A. C. (1986). Viscoelastic behaviour during the gelatinization of starch. I. Comparison of wheat, maize, potato and waxy-barley starches. J. Text. Stud, 17,253-265. 

Inagaki, T., Seib, P. A. (1992). Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chem., 69, 321-325. 

Zheng, G. H., Han, H. L., Bhatty, R. S. (1999). Functional properties of cross-linked and hydroxypropylation waxy hull-less barley starches. Cereal Chem., 76,182-188. 

McDonald, M.L. and Stark, J.R. 1988. A critical examination of procedures for the isolation of barley starch. J. Inst. Brew. 94 125-132. 

Vasanthan, T., Bhatty, R.S., Tyler, R.T., and Chang, P. 1997. Isolation and cationization of barley starches at laboratory and pilot scale. Cereal Chem. 74 25-28. 

Critically analyzes various barley starch extraction techniques and suggests an improved technique to maximize yield. 

C-CP-MAS NMR produces a broad resonance with a chemical shift of 31.2 ppm,129 a characteristic of mid-chain methylene carbons of fatty acids in the V-amylose complex. The results showed that up to 43% of amylose in non-waxy rice starch, 33% in oat starch, and 22% in normal maize and wheat starch granules are complexed with lipids at a single helical conformation, and the remaining amylose is free of lipids and is in a random coil conformation.212 Up to 60% of apparent amylose in waxy barley starch is complexed with lipids.212... 

The loaf volumes of breads baked from wheat starch coming from different classes of wheat, be it hard red winter, hard red spring, soft red winter or soft white, were similar.436 By contrast, club wheat starch produced a larger loaf volume and durum wheat starch a smaller loaf volume. Other investigators found a range in the loaf volumes of breads baked from wheat starches isolated from different classes of wheat.437 Fractionation and reconstitution studies revealed that rye and barley starches can substitute for wheat starch in producing bread of satisfactory volume. Starches from... 

Barley Starch Production, Properties, Modification and Uses... 

Figure 16.2 Scanning electron micrographs of normal (CDC Dawn, Phoenix, SR 93102, and SB 94860) waxy (CDC Alamo, CDC Candle, SB 9491 2, and SB 94917) and high-amylose (SB 94893 and SB 94897) barley starches.115 (Reproduced with permission)...

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