Flow behavior and functional properties of barley and oat water‐soluble β‐D‐glucan rich extractions

Flow characteristics and functional properties of water‐soluble β‐glucan rich extractions prepared from hulled barley, hulless barley and oats were investigated. Rheological behavior was studied using a coaxial viscometer over shear rates of 3.0‐ 1312s^?1. The shear rate‐shear stress data followed the power law and Herschel‐Bulkley models. The flow behaviour index values varied from 0.31‐0.97, indicating mildly to highly pseudoplastic nature of the aqueous solutions of β‐glucan rich extractions. The pseudoplasticity for the aqueous solutions increased with increasing concentration of extractions. The hulless barley β‐glucan rich extractions showed higher pseudoplasticity, consistency index, and yield stress values; absorbed less water and exhibited higher fat absorption and oil emulsifying properties than those of the hulled barley and oats. There was no discernible influence of fat contents on functional properties of the concentrates. Dough development time, arrival time, stability and softening of the dough were negligibly affected with addition of various β‐glucan rich extractions to the flours. Supplementation of β‐glucan rich extractions desirably increased the baking absorption of the flours. Bread with improved loaf quality could be obtained using various β‐glucan rich extractions upto a level of 1.00% (w/w), especially, from those of hulless barley cv. PNB 5.     

Effects of replacement of barley with oats on milk fatty acid composition in dairy cows fed grass silage-based diets

This study consists of milk fatty acid (FA) data collected during 2 in vivo experiments. For this study, 8 cows from each experiment were included in a replicated 4 × 4 Latin square design. At the start of experiment 1 (Exp1) cows were at (mean ± standard deviation) 87 ± 34.6 d in milk, 625 ± 85.0 kg of body weight, and 32.1 ± 4.17 kg/d milk yield and at the start of experiment 2 (Exp2) cows were at 74 ± 18.2 d in milk, 629 ± 87.0 kg of body weight, and 37.0 ± 3.2 kg/d milk yield. In Exp1, we examined the effects of gradual replacement of barley with hulled oats (oats with hulls) on milk FA composition. The basal diet was grass silage and rapeseed meal (58 and 10% of diet DM, respectively), and the 4 grain supplements were formulated so that barley was gradually replaced by hulled oats at levels of 0, 33, 67, and 100% on dry matter basis. In Exp2, we examined (1) the effects of replacing barley with both hulled and dehulled oats (oats without hulls) and (2) the effects of gradual replacement of hulled oats with dehulled oats on milk FA composition. The basal diet was grass silage and rapeseed meal (60 and 10% of diet DM, respectively), and the 4 pelleted experimental concentrates were barley, hulled oats, a 50:50 mixture of hulled and dehulled oats, and dehulled oats on dry matter basis. In Exp1, gradual replacement of barley with hulled oats decreased relative proportions of 14:0, 16:0, and total saturated FA (SFA) in milk fat linearly, whereas proportions of 18:0, 18:1, total monounsaturated FA, and total cis unsaturated FA increased linearly. Transfer efficiency of total C18 decreased linearly when barley was replaced by hulled oats in Exp1. In Exp2, relative proportions of 14:0, 16:0, and total SFA were lower, whereas proportions of 18:0, 18:1, monounsaturated FA, and cis unsaturated FA were higher in milk from cows fed the oat diets than in milk from cows fed the barley diet. Moreover, in Exp2, gradual replacement of hulled oats with dehulled oats slightly decreased the relative proportion of 14:0 in milk fat but did not affect the proportions of 16:0, 18:0, 18:1, total SFA, monounsaturated FA, trans FA, or polyunsaturated FA. In Exp2, transfer efficiency of total C18 was lower when cows were fed the oat diets than when fed the barley diet and decreased linearly when hulled oats were replaced with dehulled oats. Predictions of daily CH₄ emissions (g/d) using the on-farm available variables energy-corrected milk yield and body weight were not markedly improved by including milk concentrations of individual milk FA in prediction equations. In conclusion, replacement of barley with oats as a concentrate supplement for dairy cows fed a grass silage-based diet could offer a practical strategy to change the FA composition of milk to be more in accordance with international dietary guidelines regarding consumption of SFA.     

Chemical characterisation and ruminal nutrient degradability of hulled and hull-less oats

The objectives of this study were to determine the chemical and ruminal nutrient degradability characteristics of two hulled (Calibre and AC Mustang) and one hull-less (AC Belmont) oat varieties. Ruminal nutrient degradability characteristics of the oat varieties were determined relative to barley using one ruminally fistulated cow. Neutral (NDF) and acid (ADF) detergent fibre levels were higher (P < 0·05) in hulled than hull-less oats. Hulled AC Mustang had higher (P < 0·05) NDF and ADF content than hulled Calibre. Starch content was higher (P < 0·05) in AC Belmont (590 g kg⁻¹) than Calibre (457 g kg⁻¹) and was higher in Calibre than AC Mustang (415 g kg⁻¹). Crude protein was higher (P < 0·05) in hull-less than hulled oat. Both hulled varieties had similar CP content (average 124 g kg⁻¹). Estimated digestible energy value was highest (P < 0·05) for AC Belmont (16·94 MJ kg⁻¹), intermediate for Calibre (14·18 MJ kg⁻¹) and lowest for AC Mustang (13·34 MJ kg⁻¹). Ruminal dry matter and NDF degradability were higher (P < 0·05) in hull-less than barley and was higher in barley than hulled oats. Ruminal starch degradability exceeded 900 g kg⁻¹ for all tested feeds and had the order AC Belmont = barley > Calibre = AC Mustang. It was concluded that oat varieties used in this study varied considerably in their chemical composition and ruminal degradability. When compared with barley, hulled oats had lower while hull-less oats had higher ruminal degradability. © 1998 SCI.     

A new approach for the utilization of barley in food products: Barley tarhana

One hulless and two hulled barley samples were used to produce tarhana samples with relatively high β-glucan content. Chemical and sensory properties of the tarhana samples were investigated and compared with the traditional wheat tarhana. Although some of the β-glucan may be destroyed during fermentation, the results indicated that barley flours can be used to produce tarhana with relatively high β-glucan content. Effect of tarhana production on the electrophoretic properties of proteins was evaluated in this study by using SDS–PAGE. Relative band intensities of tarhana samples were generally less intense than those of respective flour samples probably due to the hydrolysis of proteins during fermentation. The use of barley flours affected the color and RVA soup index values of tarhana samples. However, the overall sensory analysis results indicated that utilization of barley flours in tarhana formulation resulted in acceptable soup properties in terms of most of the sensory properties.     

Replacement of barley with oats and dehulled oats: Effects on milk production,enteric methane emissions,and energy utilization in dairy cows fed a grass silage-based diet

Sixteen Nordic Red dairy cows, at 80 ± 4.6 d in milk and with an average body weight of 624 ± 91.8 kg, were used in a replicated 4 × 4 Latin square design to investigate the effects of different concentrate supplements on milk production, enteric CH₄ emissions, ruminal fermentation, digestibility, and energy utilization. The cows were blocked into 4 groups based on parity and milk yield and randomly assigned to 1 of 4 experimental concentrates: (1) barley, (2) hulled oats, (3) an oat mixture consisting of hulled and dehulled oats, 50:50 on dry matter basis, and (4) dehulled oats; canola meal was a protein supplement in all 4 concentrates. The cows were fed grass silage and experimental concentrate (forage-to-concentrate ratio 60:40 on dry matter basis) ad libitum. To compare the effects of barley and oats, the barley diet was compared with the overall mean of the hulled oat, oat mixture, and dehulled oat diets. To investigate the effects of gradual replacement of hulled oats with dehulled oats, linear and quadratic contrasts were specified. Milk and energy-corrected milk (ECM) yield were higher on the oat diets compared with the barley diet but were not affected by the type of oats. Concentrations of milk constituents were not affected by grain species or type of oats, except for protein concentration, which was lower on the oat diets than on the barley diet. Feeding the oat diets led to higher milk protein yield and higher milk urea N concentrations. Feed efficiency tended to be higher on the oat diets, and linearly increased with increased inclusion of dehulled oats. Methane emissions (g/d) and CH₄ yield (g/kg of dry matter intake) were unaffected by grain species but increased linearly with increasing inclusion of dehulled oats in the diet. Because of higher ECM yield, CH₄ intensity (g/kg of ECM) was on average 5.7% lower from cows on the oat diets than on the barley diet. Ruminal fermentation was not affected by dietary treatment. Total-tract apparent digestibility of organic matter, crude protein, and neutral detergent fiber was unaffected by grain species but linearly increased with increasing inclusion of dehulled oats. Gross energy content was higher on the oat diets and linearly increased with increasing inclusion of dehulled oats. Feeding the oat diets led to a lower ratio of CH₄ energy to gross energy intake, greater milk energy and heat production but no change in energy balance. Gradual replacement of hulled oats with dehulled oats linearly increased gross energy digestibility, CH₄ energy, metabolizable energy intake, heat production, and energy balance. We observed no effect of dietary treatment on efficiency of metabolizable energy use for lactation. In conclusion, replacing barley with any type of oats increased milk and ECM yield, which led to a 5.7% decrease in CH₄ intensity. In addition, dehulling of oats before feeding is unnecessary because it did not significantly improve production performance of dairy cows in positive energy balance.     

Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking

Viscosity and texture are important attributes not only in determining quality of barley but also in delivering health benefits of barley products. The present study aimed at investigating viscosity and textural properties of nine barley cultivars selected for their compositional differences and economic importance to Canada. The cultivars were pearled to varying degrees to obtain whole grain and three pearled barley fractions named commercial, pot and white pearl. Increasing pearling time resulted in higher peak, trough, setback and final viscosity compared with whole grain flours. The hulless cultivars tested, tended to have lower trough, final and setback viscosities than the hulled ones. The waxy cultivars exhibited higher breakdown viscosities than normal cultivars. Viscosity at 37 °C of two cooked barley cultivars having extreme glycemic index (GI) values were significantly different. In other words, cooked Celebrity cultivar (low GI) had higher viscosity than AC Klink cultivar (high GI). Significant differences in maximum force and shearing work were also observed between cultivars. On the contrary to viscosity, both force and work decreased as pearling time increased. The study showed that some barley cultivars such as Celebrity fractions may hold a promise for the development of barley as a functional food ingredient or rice substitute.     

Selected Physical Properties of Peanuts

Selected physical properties of peanuts, which are effective in case of mobility or immobility were examined. For this aim, firstly, the geometrical shape of peanuts was defined and the specific mass and friction coefficient, which are quantitative measures of the inertia and frictional resistance that determine the ability of movement, were obtained. A geometrical shape consisting of a cylinder and two hemispheres at the ends has found quantitative appropriateness of at most 91% and at least 34% for the varieties in Turkish Standards. A variation of 0.37–0.58 g cm^?3 for the solid density and that of 0.21–0.28 g cm^?3 for the bulk density of hulled peanut have been found. The solid densities of kernel and shell have been determined in the range of 0.88–0.93 g cm^?3 and 0.27–0.30 g cm^?3, respectively. Their average bulk densities have been observed within 0.54–0.59 g cm^?3 and 0.066–0.077 g cm^?3 intervals, respectively. The angle of repose and internal friction angle measured by two methods have been in close agreement—around a 29° value. The friction coefficient has been found to be influenced by the materials in contact to a great extent, ranging from 0.23 for kernel on sheet metal up to 0.76 for hulled peanuts on an iron grate perpendicular to flow.     

Sensitivity Analysis in Predictive Models for assessing the Level of β-Glucan in Oats and Barley Cultivars Using Meta-Models

Oats and barley β-glucans are well-known for their many health benefits; this has encouraged the food industry to develop new functional foods containing oats and barley. This study aims to develop an advanced sensitivity analysis to analyse and evaluate the most significant model inputs contributing to uncertainty in assessing the level of β-glucan content in harvested oat and barley grains. Two methodologies, nominal value and regression method sensitivity analysis, were adopted. The nominal sensitivity analysis highlighted that cultivar selection is the predominant factor with a correlation coefficient 0.66 for hulled oats and barley cultivars, whereas the correlation was 0.80 and 0.77 for naked oats and hull-less barley, respectively. Advanced sensitivity analysis using regression modelling highlighted that cultivar selection, storage days and germination time (days) were the most important parameters in both the oats and barley model. Regression analysis using the response surface methodology shows that prediction models were found to be significant (P < 0.0001) with low standard errors and high coefficients of determination (R ²  > 0.94). This study shows that regression modelling is an effective tool to highlight the effect of key input variables and their interactive effects on the predictive response of β-glucan in harvested oats and barley cultivars.     

The measurement of metabolisable energy in samples of oats,barley and wheat using chicks

For each of the cereals oats, barley and wheat, metabolisable energy concentrations were estimated in 16 samples of known origin and chemical composition. Each sample was fed at three levels of substitution with a fishmeal/vitamin supplement. There was not a significant difference in metabolisable energy concentration among individual samples within the barley and wheat groups. Significant differences found among values for the oat samples did not seem to correlate in any meaningful way with chemically determined components. The overall mean values with standard deviations found for oats, barley and wheat respectively were 11.9±0.29, 12.6±0.23 and 13.6 ± 0.29 MJ kg^?1 dry matter. These results are discussed and compared with values published recently for laying hens and roosters and with average figures from tables of feedingstuffs composition in current use.     

Milling behavior of hulled barley and its thermal and pasting properties

Eight commonly grown Indian hulled barley cultivars were studied for their dehusking, pearling, physico-chemical, β-glucan, pasting and thermal behavior. Milling of the hulled barley at 14% moisture significantly lowered the dehusking and pearling time as compared to milling at 10% moisture content. The extraction rate ranged from 55.05% to 62.35% and significantly (p < 0.05) differed among the cultivars. Particle size distribution of flours was significantly different among the cultivars with flour from RD-2552 and RD-2035 cultivars having the most even particle size distribution. The colour difference (ΔE) was not significantly different among cultivars. The extractable β-glucan content varied from 1.93% to 3.81% among the cultivars and was highest in PL-172. The final pasting viscosity was significantly different among cultivars while the pasting temperature did not vary significantly. The enthalpy (ΔH) of gelatinization of barley flour varied from 4.45 to 7.08 J/g and gelatinization temperature (T_p) varied from 64.23 to 66.26 °C.     

Dietary manipulation of the yield and composition of milk: Effects of dietary inclusions of barley and oats in untreated or formaldehyde-treated forms on milk fatty acid composition

Eight 1st-lactation cows were given four dietary treatments in a duplicated 4×4 Latin square experiment. Diets consisted of hay and soya bean meal together with barley, formaldehyde-treated barley, oats or formaldehydetreated oats (approximately 34:12:54 on a dry matter basis). Barley diets supplied 211 g fatty acids d^?1, oats diets supplied 537 g d^?1. The fatty acid composition (g kg^?1 total fatty acids) for barley diets was: 300 (16:0); 20 (18:0); 150 (18:1); 470 (18:2); 60 (18:3). Corresponding values for oats diets were 180, 20, 390, 380 and 30 g kg^?1. Formaldehyde treatment of the cereals tended to increase milk yield and reduce milk fat content (P<0·01 for barley) but did not affect milk fatty acid composition. Feeding oats in replacement for barley significantly (P<0·05) increased milk yield and lactose yield and reduced milk fat content (P<0·05 for the untreated cereals) and protein contents (P<0·01) without significant effects on milk fat or protein yields. Oats diets led to significant (P<0·001) reductions in the content of 8:0–16:0 fatty acids in milk fat with associated increases (P<0·001) in the content of 18:0 and 18:1. Changes in milk fat content of 18:2 and 18:3 acids were small. The results show the inclusion of oats in the cow's diet to be a means of reducing the saturated fatty acid content of milk fat thereby improving the nutritional value of milk and milk products and their appeal to the health-conscious consumer.     

Thermo‐physical properties of composite bread dough with maize and cassava flours

Composite wheat–cassava and wheat–maize flours were produced in ratio 100:0. 60:40, 50:50, 40:60 and 0:100 respectively. Thermo‐physical properties of bread dough were determined. For wheat –cassava composite bread dough, moisture content ranged between 44.02 ± 2.04 to 51.31 ± 2.99% dry basis (db), density (1035.2 ± 20.4 to 975.6 ± 12.6 kg m^?3), specific heat capacity (2.51 ± 0.61 to 3.01 ± 0.42 kJ kg^?1 K) and thermal conductivity (0.362 ± 0.13 to 0.473 ± 0.12 W mK^?1). While wheat–maize mixture gave 44.14 ± 1.94 to 45.09 ± 1.26%(db) of moisture content, 981.4 ± 16.3–960.4 ± 22.5 kg m^?3 density, 1.77 ± 0.17–2.61 ± 0.63 kJ kg^?1 K specific heat capacity and 0.36 ± 0.07–0.39 ± 0.02 W mK^?1 thermal conductivity. Effects of substitutions was significant on moisture content and thermal conductivity of dough while non significant influence was recorded on density and specific heat capacity at P < 0.05.     

Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition

Barley malt is the preferred brewing material these days because of its high extract content and high enzyme activities. However, when substituting malted barley with oats to create a unique beer flavor and aroma, endogenous malt enzymes become the limiting factor. Therefore, the objectives of this study were to evaluate the effect of 10–40 % unmalted oats on the quality of high-gravity mashes/worts and to investigate the limitations of endogenous malt enzymes as well as the benefits of the application of industrial enzymes. The enzyme mix Ondea^® Pro was found to be particularly suitable for mashing with unmalted oats and was therefore used in the present rheological tests and laboratory-scale mashing trials. In order to gain detailed information about the biochemical processes occurring during mashing, the quality of mashes was comprehensively analyzed after each mash rest using standard methods described by Mitteleuropäische Brautechnische Analysenkommission and Lab-on-a-Chip capillary electrophoresis. Mashing with up to 40 % oats resulted in increased mash consistencies, color/pH (20 °C) values, β-glucan concentrations, wort viscosities 12.0 %, and filtration times as well as decreased FAN and extract contents. The application of Ondea^® Pro enormously increased the color of worts despite lower pH values but considerably improved the quality and processability of 30 or 40 % oat-containing mashes/worts. However, the substitution of up to 20 % barley malt with unmalted oats can easily be realized without the addition of exogenous enzymes.     

Malting of Hulless Barley Cultivars and Glenlea (T. aestivum) Utility Wheat

Malting of hulless barley cultivar, Scout, and Utility wheat, Glenlea, was compared with the hulled barley, Harrington. Hulless barley showed faster steeping rate than either Harrington or wheat cultivars. Gibberellic acid, applied by steeping in 1 ppm solution, and germination for 2-8 days significantly increased cr-amylase activity of Scout and Glenlea cultivars and their extract yields were 46% higher than Harrington malts. The 2-day Scout malts produced highly viscous extracts. Desirable viscosity (5500 cPs) was obtained from 5-day malts.     

Aflatoxins and ochratoxin A in flour: a survey of the Serbian retail market

This report presents data on the occurrence of aflatoxins (AF) and ochratoxin A in different types of flour marketed in Serbia. A total of 114 samples of wheat, buckwheat, rye, oat, barley, rice, millet and corn flour were collected in the period 2012–2016 and analysed using high performance liquid chromatography with fluorescence detection. Among flours other than corn, AFB1 was quantified only in rice, while ochratoxin A (OTA) was found in 29% of the samples. In corn flours the percentage of positive samples varied greatly over the years: AFB1 7.1–80.0%, OTA 30.0–40.6%, with a co-occurrence of 7.1–34.4%. Overall 5.2% of flours other than corn and 10.7% of corn flours exceeded the maximum levels (MLs) for AFB1 and/or OTA. The highest recorded levels were 8.80 μg kg^?1 of AFB1 (corn) and 23.04 μg kg^?1 of OTA (rye). Overall mean contamination levels of corn flours were 0.53 μg kg^?1 of AFB1 and 0.46 μg kg^?1 of OTA.     

强化面粉用营养素强化剂单体流动性与喷流性评价

为探讨通用强化面粉配方中所涉及营养素单体粉体的流动性与喷流性,采用粉体综合特性测试仪对样品的休止角、崩溃角、差角、平板角、松装密度、振实密度、压缩度、均齐度、分散度等物性指标进行测试计算,参照Carr流动性与喷流性指数表计算出样品的流动性指数及喷流性指数。结果表明：各营养素单体流动性指数最低38、最高90.5,喷流性指数最低35.5、最高67.5,各营养素单体在流动性能与喷流性能上存在较为明显的差异。休止角、压缩度、平板角与流动性指数线性回归相关系数P＜0.01,均齐度与流动性指数线性回归相关系数无统计学意义。崩溃角、差角、分散度与喷流性指数相关系数P＜0.01,流动性指数与喷流性指数线性回归相关系数无统计学意义。各类营养素单体存在不同程度物性差异,使营养素单体表现出了不同的流动性与喷流性,流动性指数与喷流性指数间并无直接关联。     

Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour

Foxtail millet is one of the commonly cultivated, nutritionally competitive source of protein, fibre, phytochemicals and other micronutrients, as compared to major cereals like wheat and rice. Considering the potential of these grains, the high pressure processed flours of germinated (GFMF) and non-germinated foxtail millet (NGFMF) grains were studied for its functional, moisture sorption and thermodynamic properties. Germination and high-pressure processing of foxtail millet grains significantly improved the functional properties of the flour. Apart from this, the moisture sorption isotherms of both the flours were determined at 10, 25 and 40 °C and the sorption data was fitted to Guggenheim-Anderson-De Boer (GAB) sorption model. The monolayer moisture content for NGFMF and GFMF ranged between 3.235–2.364 and 2.987–2.063 g g^?1, respectively. The isosteric heat of sorption ranged between ? 76.35 to ? 38.23 kJ mol^?1 for NGFMF and 172.55 to ? 34.02 kJ mol^?1 for GFMF at a moisture range of 0 to 36%, whereas, the integral entropy of sorption for NGFMF ranged between ? 0.404 and ? 0.120 kJ mol^?1 K^?1 and for GFMF between ? 0.667 and ? 0.383 kJ mol^?1 K^?1. Along with the validation of the compensation theory, the values of spreading pressures lied in the range of 0–0.078 J m^?2 for NGFMF and 0– 0.124 J m^?2 for GFMF, while, the glass transition temperatures ranged between 82.25 and 28.67 °C for NGFMF and from 51.11 to 11.83 °C for GFMF at all three temperatures.     

Effects of insect-infested kernels on bulk flow properties of wheat

Insect damage to kernels during storage affects the processing quality of wheat and as well as bulk wheat properties, which in turn causes hopper flow problems such as funnel flow, ratholing, arching, or flushing. This study focused on kernel damage by Rhyzopertha Dominica F. (lesser grain borer), one of the most commonly found insects in wheat, and resulting changes in physical properties, such as bulk density, tapped density, true density, and angle of repose, and in flow properties, such as basic flowability energy, stability, aeration, compressibility, and permeability. Bulk and tapped densities of sound hard red winter wheat kernels and infested wheat kernels were about 720 kg/m³ and 775 kg/m³, respectively. Compressibility index (CI), Hausner ratio (HR), and angle of repose of infested wheat kernels were higher than for sound hard red winter wheat kernels, indicating decreased flowability. Grain dust and insect-infested kernels could form localized compacted areas within the grain bins, resulting in uneven flow during discharge. Results from this study indicate that the presence of insect-infested kernels could lead to arching and bridge formation in grain bins, thus affecting the flow characteristics of bulk wheat.     

Structure,functionality, and digestibility of acetylated hulless barley starch

Hulless barley starch was extracted and further acetylated using acetic anhydride at different level (3.75, 7.5, 11.25 g/100 g) in this study. The structure changes and functional properties of acetylated hulless barley starches comparing to the native starch were evaluated and analyzed. The shape of granules remained unaltered with cracks formed after modification. Small- (1 μm) and large-sized (20 μm) were observed in four kinds of starches while granule particle sizes distribution changed dramatically. Four hulless barley starches presented A-type x-ray diffraction pattern, with relative crystallinity of 25.6, 27.1, 26.2, and 24.8% for native and acetylated starches. The infrared ratio of 1045/1024 and 1025/995 cm^?1, indicated the difference in long-range order of crystallinities and short-range order of double helices. Results observed in swelling power, gelatinization parameters, pasting viscosities, and in vitro digestibility indicated acetylated hulless barley starch’s potential as a functional food additive and a healthy ingredient.     

The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

The effect of the fungal infection Fusarium graminearum and Fusarium culmorum on naked barley cultivars (n = 7) with respect to the barley’s total protein content and the content of the protein fractions albumins + globulins, prolamins (hordeins) and glutelins (hordenins) was investigated. A summer barley cultivar (n = 1) was used for comparison. The total protein content of the whole grain flours was very variable, ranging from 125 to 225 g kg^?1. The influence of Fusarium infection showed that the content of hordeins and hordenins was slightly reduced, while the albumins and globulins were not affected. In addition, the effect of the two different growing locations on the protein content of the naked barley was also evaluated. It could be shown that the C-hordeins, γ-hordeins and D-hordenins were significantly positively affected by increasing nitrogen supply, whereas the B-hordenin content was significantly negatively influenced. Nitrogen availability seems to be a factor that promotes gene expression for hordeins but reduces the synthesis of the main B-hordenins.