Naslov
SURVEY OF β-GLUCANS IN DOMESTIC BARLEY'S VARIETIES

Autori
Lalić, Alojzije ; Šimić, Gordana ; Krstanović, Vinko ; Mastanjević, Kristina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 8th International Congress FLOUR-BREAD 2015 and 10th Croatian Congress of Cereal Technologists BRAŠNO-KRUH 2015 / Koceva - Komlenić, Daliborka - Osijek : Grafika Osijek, 2016, 151-158

Skup
8th International Congress FLOUR-BREAD 2015 and 10th Croatian Congress of Cereal Technologists Flour-Bread 2015

Mjesto i datum
Opatija, Hrvatska, 29.10.2015. - 30.10.2015

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
β-glucans ; barley ; brewing quality

Sažetak
β-glucans in cereals are desirable, but malting and brewing industries appreciate lower levels of these compounds because high level of β-glucans in barley varieties can cause unsatisfactory degradation of cell walls during malting. Low to moderate β-glucan content in barley is preferable for malt production. The aim of this study was to investigate the share of β-glucans in 16 Croatian barley varieties at three representative locations in eastern Croatia: Osijek, Slavonski Brod and Tovarnik over three consecutive seasons (2012-2014). Total β-glucan content in barley samples was determined using enzymatic method. Overall, total β-glucan contents ranged between 2.21 and 4.50 g/100 g dry weight, where barley feed variety had the highest and malting barley variety had the lowest content. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4 %. Barley varieties used for livestock (feed and hulless varieties) appear to have the highest (feed  4.4, hulless 4.6  g/100 g), and brewing varieties have the lowest β-glucan ( 3.6 g/100 g).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA