Cereal food ingredients from waxy barley

Details Cereal food ingredients from waxy barley Cereal food ingredients from waxy barley

1993-10-01

1994-11-01

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426462, 426507, 426622, A23L 100

Patent

active

053606191

ABSTRACT:
Methods are disclosed for producing barley food ingredients, comprising the steps of pearling, tempering and stabilizing grain from barley lines having the waxy phenotype, and thereafter forming the grain into a cereal ingredient. Pearling the grain may comprise removing from about 5 weight percent to about 15 weight percent of the bran and germ. Tempering may comprise achieving a moisture content of about 12% to about 16% in about 2 to about 3 hours. Stabilizing the grain may comprise heating the grain in a bulk material radiation processor, preferably to a temperature between about 235 and 260 degrees Fahrenheit for a time between about 1 and about 7 minutes. Cereal ingredients may be formed by rolling the grain to a flake thickness from about 0.007 to about 0.030 inches. Barley food ingredients and compositions are disclosed, including cereals and snack foods.

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R. S. Bhatty, B-Glucan Content and Viscosities of Barleys and Their Rollermilled Flour and Brand Products, 1992.

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