Milling, Water Uptake, and Modification Properties of Different Barley ( Hordeum vulgare L.) Lots in Relation to Grain Composition and Structure

Ulla R M Holopainen, Juha-Matti Pihlava, Marjo Serenius, Veli Hietaniemi, Annika Wilhelmson, Kaisa Poutanen, Pekka Lehtinen

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

Abstract

Milling properties, water uptake, and modification in malting were studied in 14 barley (Hordeum vulgare L.) lots from two consecutive crop years. In all barley lots studied, grains with lower β-glucan and protein content and higher starch content produced finer flours upon milling. Grains with lower β-glucan content also hydrated more rapidly during steeping. A detailed study of two cultivars from two crop years indicated that similar environmental conditions could induce a higher β-glucan content and concentration of aggregated B hordein in the peripheral endosperm and a lower proportion of C hordein entrapped among aggregated hordeins deeper within the endosperm. These characteristics were associated with production of coarser flours during milling as well as with slower water uptake and lower modification. However, the data do not distinguish between the effect of β-glucan content and that of hordein localization. Distribution of β-glucan or total protein within the kernel was not linked to hydration or modification.
Original languageEnglish
Pages (from-to)8875-8882
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number35
DOIs
Publication statusPublished - Sep 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

Glucans
glucans
Hordeum
water uptake
Hordeum vulgare
Glutens
hordein
barley
Water
Chemical analysis
Endosperm
crop year
Flour
endosperm
Crops
flour
malting
soaking
Hydration
Starch

Keywords

  • barley
  • Hordeum vulgare
  • milling
  • water uptake
  • starch
  • beta-glucan

Cite this

@article{c48a7b0cb67c43fcaf60ba981dc96b43,
title = "Milling, Water Uptake, and Modification Properties of Different Barley ( Hordeum vulgare L.) Lots in Relation to Grain Composition and Structure",
abstract = "Milling properties, water uptake, and modification in malting were studied in 14 barley (Hordeum vulgare L.) lots from two consecutive crop years. In all barley lots studied, grains with lower β-glucan and protein content and higher starch content produced finer flours upon milling. Grains with lower β-glucan content also hydrated more rapidly during steeping. A detailed study of two cultivars from two crop years indicated that similar environmental conditions could induce a higher β-glucan content and concentration of aggregated B hordein in the peripheral endosperm and a lower proportion of C hordein entrapped among aggregated hordeins deeper within the endosperm. These characteristics were associated with production of coarser flours during milling as well as with slower water uptake and lower modification. However, the data do not distinguish between the effect of β-glucan content and that of hordein localization. Distribution of β-glucan or total protein within the kernel was not linked to hydration or modification.",
keywords = "barley, Hordeum vulgare, milling, water uptake, starch, beta-glucan",
author = "Holopainen, {Ulla R M} and Juha-Matti Pihlava and Marjo Serenius and Veli Hietaniemi and Annika Wilhelmson and Kaisa Poutanen and Pekka Lehtinen",
year = "2014",
month = "9",
doi = "10.1021/jf500857e",
language = "English",
volume = "62",
pages = "8875--8882",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society ACS",
number = "35",

}

Milling, Water Uptake, and Modification Properties of Different Barley ( Hordeum vulgare L.) Lots in Relation to Grain Composition and Structure. / Holopainen, Ulla R M; Pihlava, Juha-Matti; Serenius, Marjo; Hietaniemi, Veli; Wilhelmson, Annika; Poutanen, Kaisa; Lehtinen, Pekka.

In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 35, 09.2014, p. 8875-8882.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Milling, Water Uptake, and Modification Properties of Different Barley ( Hordeum vulgare L.) Lots in Relation to Grain Composition and Structure

AU - Holopainen, Ulla R M

AU - Pihlava, Juha-Matti

AU - Serenius, Marjo

AU - Hietaniemi, Veli

AU - Wilhelmson, Annika

AU - Poutanen, Kaisa

AU - Lehtinen, Pekka

PY - 2014/9

Y1 - 2014/9

N2 - Milling properties, water uptake, and modification in malting were studied in 14 barley (Hordeum vulgare L.) lots from two consecutive crop years. In all barley lots studied, grains with lower β-glucan and protein content and higher starch content produced finer flours upon milling. Grains with lower β-glucan content also hydrated more rapidly during steeping. A detailed study of two cultivars from two crop years indicated that similar environmental conditions could induce a higher β-glucan content and concentration of aggregated B hordein in the peripheral endosperm and a lower proportion of C hordein entrapped among aggregated hordeins deeper within the endosperm. These characteristics were associated with production of coarser flours during milling as well as with slower water uptake and lower modification. However, the data do not distinguish between the effect of β-glucan content and that of hordein localization. Distribution of β-glucan or total protein within the kernel was not linked to hydration or modification.

AB - Milling properties, water uptake, and modification in malting were studied in 14 barley (Hordeum vulgare L.) lots from two consecutive crop years. In all barley lots studied, grains with lower β-glucan and protein content and higher starch content produced finer flours upon milling. Grains with lower β-glucan content also hydrated more rapidly during steeping. A detailed study of two cultivars from two crop years indicated that similar environmental conditions could induce a higher β-glucan content and concentration of aggregated B hordein in the peripheral endosperm and a lower proportion of C hordein entrapped among aggregated hordeins deeper within the endosperm. These characteristics were associated with production of coarser flours during milling as well as with slower water uptake and lower modification. However, the data do not distinguish between the effect of β-glucan content and that of hordein localization. Distribution of β-glucan or total protein within the kernel was not linked to hydration or modification.

KW - barley

KW - Hordeum vulgare

KW - milling

KW - water uptake

KW - starch

KW - beta-glucan

U2 - 10.1021/jf500857e

DO - 10.1021/jf500857e

M3 - Article

VL - 62

SP - 8875

EP - 8882

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 35

ER -