Barley: Properties, Functionality and Applications

✍ Scribed by Sneh Punia

• Publisher: Routledge
• Year: 2020
• Tongue: English
• Leaves: 207
• Edition: 1°
• Category: Library

✦ Synopsis

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop.

This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley.

The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors

Key Features:

• Contains information on the physical, functional and antioxidant properties in barley flour
• Deals with the latest development in physical, chemical and enzymatic modification of native barley starch
• Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients
• Provides information in enhancing shelf life and its utilization in phytochemical rich product development.

With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

✦ Table of Contents

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
About the Author
Abbreviations
Chapter 1 Introduction
1.1 Introduction
1.2 History
1.3 Production
1.4 Grain Structure
1.5 Chemical Composition
1.5.1 Starch
1.5.2 Dietary Fibres
1.5.3 Protein
1.5.4 Lipids
1.5.5 Vitamins
1.5.6 Minerals
1.5.7 Phenolic Compounds
1.6 Uses
1.7 Conclusions
References
Chapter 2 Physical and Functional Properties
2.1 Introduction
2.2 Physical Properties
2.3 Milling
2.4 Hunter Color Characteristics
2.5 Functional Properties
2.6 Pasting Properties
2.7 Thermal Properties
2.8 Conclusions
References
Chapter 3 Functional Components and Antioxidant Potential of Barley
3.1 Introduction
3.2 Health Benefits of Whole-Grain Cereals
3.3 Mechanism of Action
3.4 Classification of Bioactive Compounds
3.4.1 Phenolic Acids
3.4.2 Flavonoids
3.4.3 Tocopherols and Tocotrienols
3.4.4 Others
3.5 Bioactive Compounds in Whole-Grain Cereals
3.6 Phenolic Acids
3.7 Flavonoids
3.8 Tocopherols
3.9 Carotenoids
3.10 Tannins
3.11 Lignans
3.12 Alkylresorcinols
3.13 Phytosterols
3.14 β-Glucan
3.15 Conclusions
References
Chapter 4 β-Glucans: Mechanism of Action
4.1 Introduction
4.2 Extraction of β-Glucan
4.3 Utilization as an Ingredient
4.4 Mechanism of Action
4.5 Health Benefits
4.5.1 Reduction of Cholesterol
4.5.2 Reduction of Blood Glucose/Diabetes
4.5.3 Hypertension
4.5.4 Anti-Carcinogenic Behaviour
4.5.5 Body Weight Management and Obesity
4.5.6 Immunity
4.6 Conclusions
References
Chapter 5 Effect of Processing on Nutrition and Antioxidant Properties
5.1 Introduction
5.2 Processing
5.2.1 Dehulling/Pearling
5.2.2 Milling
5.2.3 Germination
5.2.4 Fermentation
5.2.5 Thermal Treatment
5.2.5.1 Extrusion
5.2.5.2 Roasting
5.2.5.3 Cooking
5.3 Conclusions
References
Chapter 6 Structure, Properties, and Applications
6.1 Introduction
6.2 Starch Isolation and Purification
6.3 Chemical Structure
6.4 Chemical Composition
6.5 Granular Morphology
6.6 Swelling Power and Solubility
6.7 Starch Crystallinity
6.8 Pasting Properties
6.9 Flow and Dynamic Oscillatory Analysis
6.10 Thermal Properties
6.11 In Vitro Digestibility
6.12 Applications
6.13 Conclusions
References
Chapter 7 Physical, Chemical, and Enzymatic
7.1 Introduction
7.2 Physical Modification
7.2.1 Thermal Physical Modification
7.2.1.1 Pregelatinized
7.2.1.2 Hydrothermal Treatment
7.2.2 Nonthermal Physical Modification
7.2.2.1 High-Pressure Processing
7.2.2.2 Micronization
7.2.2.3 Ultrasonication
7.2.2.4 Pulse Electric Field
7.3 Chemical Modifications
7.3.1 Acetylation
7.3.2 Oxidation
7.3.3 Octenyl Succinic Anhydride
7.3.4 Acid Hydrolysis
7.3.5 Cross-Linking
7.3.6 Succinylation
7.3.7 Dual Modification
7.4 Enzymatic Modifications
7.5 Conclusions
References
Chapter 8 Malt and Malt Products
8.1 Introduction
8.2 Malting Process
8.2.1 Steeping/Soaking
8.2.2 Germination
8.3 Drying
8.4 Malt Extracts and Syrups
8.4.1 Extracts
8.4.2 Syrups
8.4.3 Dry diastatic malts
8.4.4 Special malts
8.5 Malt Types
8.5.1 Pale Lager Malt
8.5.2 Pale Ale Malt
8.5.3 Vienna Malt
8.5.4 Munich Malt
8.4.5 Caramel Malt
8.5.6 Brown and Amber Malts
8.5.7 Chocolate and Black Malts
8.6 Food Applications
8.6.1 Bakery Goods
8.6.2 Malted Milk Powder
8.6.3 Beer
8.6.3.1 Milling
8.6.3.2 Mashing
8.6.3.3 Addition of hops
8.6.3.4 Fermentation/pitching
8.6.4 Malt Vinegar
8.7 Conclusions
References
Chapter 9 Product Formulation
9.1 Introduction
9.2 Breads
9.3 Flatbreads
9.4 Noodles and Pastas
9.5 Biscuits and Cookies
9.6 Cakes
9.7 Tarhana
9.8 Tortillas
9.9 Barley Tea
9.10 Conclusions
References
Index