Production of products from waxy barley grain

Details Production of products from waxy barley grain Production of products from waxy barley grain

1979-06-12

1982-01-19

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 52, 127 38, 127 42, 260112G, A23L 109, A23J 112

Patent

active

043117147

ABSTRACT:
The processing of barley grain by a series of sequential steps to produce a carbohydrate syrup having a high maltose content, novel protein products, a gluten-like product, a carbohydrate gum, all useful in the food industry, and a fermentable product which can be converted to alcohol. The processing steps comprise conditioning and milling, separation of starches, conversion of starch residues to the syrup and protein products, and recovery of the products and by-products.

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Noyes, R., "Protein Food Supplements", Noyes Dev. Corp., Park Ridge, N.J., 1969, pp. 276, 277.
W. Banks et al., "Studies on the Starches of Barley Genotypes: the Waxy Starch", Die Starke, vol. 22, No. 5, May 1970, pp. 149-152.
M. A. Anderson et al., "Enzymatic Determination of 1,3:1,4-A-Glucans in Barley Grain and Other Cereals", Journal of the Institute of Brewing, vol. 84, Jul.-Aug. 1978, pp. 233-239.
C. C. Calvert et al., "Waxy vs. Normal Barley in Rat and Pig Diets", Chemical Abstracts, vol. 86, No. 19, p. 437, No. 138444e.

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