Exploring dry grain fractionation as a means to valorize high‐protein malting barley
Notice bibliographique
Résumé
Abstract Background and objectives Malting barley cultivars are potentially the most profitable commodities for producers; however, barley selected for malting purposes has to meet many stringent quality requirements. Barley with excessive grain protein concentration (>13%) is often the reason why it is rejected for malting grade and sold at a lower price on the feed market. The objectives of this study were to explore dry grain fractionation as a means to valorize high‐protein malting barley by producing high fiber/protein fractions for human nutrition and starchy fractions for adjunct brewing. Findings Several malting barley varieties with grain protein concentration above 14% (db) were milled on a Buhler laboratory mill resulting in six flours streams. Coarse and fine shorts were further processed using a Buhler laboratory shorts duster resulting in coarse fiber fractions and two additional flour fractions. The total yield of combined flour fractions ranged from 50.2% to 51.6%, whereas the yield of fiber fractions ranged from 41.5% to 43.7%. The fiber fractions were enriched in β‐glucans (9.3%–11.2%, db), arabinoxylans (9.9%–11.3%, db), and proteins (22%–26%, db) with average 2.2‐, 1.7‐, and 1.5‐fold increase of these constituents, respectively, compared to the whole grain. The content of vitamin E in fiber fractions was higher than in the whole grain, ranging from 82 to 109 ug/g. The fiber fractions also exhibited an improved ratio of tocotrienol to tocopherols. The combined flour fractions were depleted of β‐glucans (0.6%–0.7%, db) and arabinoxylans (0.5%–0.6%, db), contained acceptable levels of proteins (11.5%–13.5%, db) and high levels of starch (79%–82%, db). Mashing experiments with up to 40% replacement of malt with flour fractions showed significant improvements in malt extract without negative influence on malting quality parameters, such as wort beta‐glucans, wort viscosity, and the average degree of polymerization of starch dextrins. Conclusions The study demonstrated that covered barley can be milled using milling equipment commonly used in wheat milling without the necessity of prior dehulling of the grain. The milling resulted in two high‐yield fractions (flour and fiber/protein‐rich fractions) with hulls effectively separated during the early stages of milling, making the fractionation process commercially feasible. Significance and novelty High‐protein barley can be valorized by fractionation into fiber/protein‐rich fractions that can be used as valuable food ingredients for the effective and economical control of many food‐related health issues and into starchy flour fractions that can used as adjunct in brewing.
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Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,001 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».