Meeting Abstract

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Quality characteristics of barley for its uses in various food products. B.-K. BAIK (1), B. Paszczynska (1), and S.E. Ullrich (2). (1) Department of Food Science and Human Nutrition, Washington State University, Pullman, WA; (2) Department of Crop and Soil Sciences, Washington State University, Pullman, WA.

Barley is increasingly favored for incorporation into the human diet due to potential health benefits. The diverse genetic background of barley also delivers a great potential for using barley in various foods. The quality requirements of barley for food uses, however, have not been well established, making it difficult for food manufacturers to select raw materials suitable for uses in specific food products. We determined physical and chemical attributes of 12 barley varieties and their relationships with quality parameters of abraded and cooked barley, and of bread and noodles incorporated with 30% barley flour. Waxy barley grains exhibited higher and faster water imbibition, and softer texture of cooked grains than regular barley grains. Regular barley flours produced much larger volume of bread than waxy barley flours. Crumb moisture content at 7 days after baking was higher in bread incorporated with barley flour than wheat flour bread and highest in bread incorporated with waxy barley flour. Desirable whiter color of noodles was produced from proanthocyanidin-free types of barley. Waxy barley flour produced the softest texture of noodles. Beta-glucans content of barley related positively with water uptake of grains and crumb moisture content of bread, and negatively with firmness of cooked noodles.