Quality of flours from waxy and nonwaxy barley for production of baked products

One nonwaxy (covered) and two waxy (hull-less) barleys, whole grain and com mercially abraded were milled to break flour, reduction flour, and the bran fraction with a roller mill under optimized conditions. The flour yield ra nge was 55.3-61.8%, in whole grain and increased by 9-11% by abrasion befor e milling. Break flours contained the highest starch content (less than or equal to 85.8%) independent of type of barley and abrasion level. Reduction flours contained less starch, but more protein, ash, free lipids, and tota l beta-glucans than break flours. The bran fraction contained the highest c ontent of ash, free lipids, protein, and total beta-glucans but the lowest content of starch. Break flours milled from whole grain contained 82-91% pa rticles <106 mu m, and reduction flours contained approximate to 80% partic les <106 mu m. Abrasion significantly increased the amount of particles <38 mu m in break and reduction flours in both types of barley. Viscosity of h ot paste prepared with barley flour or bran at 8% concentration was strongl y affected by barley type and abrasion level. In cv. Waxbar, the viscosity in bran fractions increased from 428 to 1,770 BU, and in break flours visco sity increased from 408 to 725 BU due to abrasion. Sugar snap cookies made from nonwaxy barley had larger diameter than cookies prepared from waxy bar ley. Cookies made from break flours were larger than those made from reduct ion flours, independent of type of barley. Quick bread baked from nonwaxy b arley had a loaf volume similar to that of wheat bread, whereas wavy barley bread had a smaller loaf volume. Replacement of 20% of wheat flour by both waxy and nonwaxy barley flour or bran did not significantly affect the loa f volume but did decrease the hardness of quick bread crumb.