| Abstract: | The methods for laboratory and commercial milling of dehulled barley grain are described. In the laboratory‐scale barley at 10%, 12% and 14% moisture, was milled to produce three fine‐products (flours) and two coarse‐products (grits). The yield of flours and grits was about 40% and 60%, respectively. Increased products yield and the β‐glucan content in products with increasing moisture of ground grain were observed. Barley at 14% moisture was milled under commercial conditions to produce the following end‐products: fine‐ and coarse‐grained flours, middlings and fine grits. These products differed in their average contents of β‐glucans, total dietary fiber, ash and protein. The fine‐grained grit from impact milling coarse grit had the highest contents of β‐glucans, total dietary fiber, ash and protein. This product, with a weight yield of 18.6%, contained 6.72% β‐glucans, 25.12% total dietary fiber, 2.19% ash, and 15.83% protein. All these values were at about 50%, 72%, 55% and 24%, respectively higher than in dehulled barley. Lowest contents of chemical components in fine‐grained flours were found. Developed method of commercial milling of barley will allow to obtain new, nutritionally valuable barley products, which have potential for use in human foods. |
