High-starch and high-β-glucan barley fractions milled with experimental mills

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 CD 1 Auto, Quadrumat Sr, Buhler, and an experimental Ross roller mill walking flow. Results indicate that the shorts had the highest levels of beta-glucan from all the mills. However, the beta-glucan content in the break flours was highest with the roller mill walking flow and the Chopin CD 1 for the hulless cultivars. The lowest beta-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.