Naslov
Roller milling of two Croatian hull-less barleys and the characterisation of fractions obtained by this process

Autori
Šimić, Gordana ; Horvat, Daniela ; Kovačević Babić, Marija ; Nakov, Gjore ; Tišma, Marina ; Bucić-Kojić, Ana ; Šušak, Ana ; Lalić, Alojzije

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 10th International Congress "Flour-Bread '19" and 12th Croatian Congress of Cereal Technologists "Brašno-Kruh '19" / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 75-75

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
hull-less barley ; milling process ; flour fractions characteristics

Sažetak
Grain samples of two hull-less barley varieties created at the Agricultural Institute Osijek were roller-milled using Bühler MLU 202 laboratory milling equipment. The mill uses a six-roll system to make refined flour fractions, consisting of three break (B1-B3) and three reduction (C1-C3) passages. Six flour fractions were obtained along with the shorts and bran fractions. Individual fraction milling yields were determined as the proportion (%) of the total products the milling recovered. Six flour fractions were combined to create a straight-run flour (B1+B2+B3+C1+C2+C3) yield, and it varied from 31-34%, with higher yield observed for the Osvit variety. The shorts fraction yield (52%) was higher for the Mandatar than for the Osvit (48%) variety, while there was no difference in the bran fraction yield (16%) determined between these two hull-less barleys. The ash content for white flour fractions ranged from 0.82% to 1.33%, with a noticed decrease in ash content from B1 to B3 and from C1 to C3. The reduction flour streams contained higher protein content than the break flour streams, with bran fractions having the highest protein content (>17%). When comparing straight-run flour streams, the highest starch content was found in the third break B3 flour fractions (81-82%) and the lowest in the second reduction C2 flour fractions (73-75%). Generally, flours derived from break rolls had lower ash, protein, and fat contents, and higher starch content than reduction rolls flours.

Izvorni jezik
Engleski

POVEZANOST RADA