Food ingredients derived from viscous barley grain and the proce

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

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Details

426483, 426622, 426648, A21D 238, A23L 105

Patent

active

056142420

ABSTRACT:
Disclosed are barley flour compositions having beta glucan viscosity between 100 to 3000 cps and a concentration of long chained beta glucan fibers and methods to produce these flour compositions. Also disclosed are high viscosity, low oil, barley flour fractions, high tocotrienol, low viscosity pearling fractions and methods to produce these compositions.

REFERENCES:
patent: 5063078 (1991-11-01), Foehse
patent: 5183677 (1993-02-01), Lehtomaki et al.
patent: 5360619 (1994-11-01), Alexander
Yoon, S.H., et al., Evaluation of Selected Barley Cultivars and Their Fractions for .beta.-Glucan Enrichment and Viscosity, Cereal Chemistry, vol. 72, No. 2, 1995.
Qureshi, Asaf A. et al., The Structure of an Inhibitor of Cholesterol Biosynthesis Isolated from Barley, The Jounral of Biological Chemicstry, vol. 261, No. 23, 8-15-92, pp. 10544-10550.

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