A h k S k * Li d M l l * Ch i L ki * A d Hild **

Adding Value with Barley FlourAshok Sarkar*, Linda Malcolmson*, Chris Lukie*, Andrea Hilderman** *Canadian International Grains Institute**Canadian Wheat Board

Presented by:Graham Worden, Senior Manager Technical Services, Canadian Wheat Board, g ,

The Beginning...

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3

... The Accepted...

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Traditional Food Barley Products• Malted barley• Barley flakes, grits, and floursy , g ,• Pot and pearled Barley• Barley tea• Shochu• Shochu• Tsampaa• etc

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... Hulless barley...

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... The Food

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Categories of barley from western CanadaTwo types of

BarleyTwo types of

Barley

Hulled, e.g.Metcalfe,Legacy

Hulled, e.g.Metcalfe,Legacy

Hulless“Food Barley”

Hulless“Food Barley”

Starch Composition

Starch Composition

High Amylosenone registered

in Canada

High Amylosenone registered

in Canada

Waxy e.g. Fibar, Rattan

Waxy e.g. Fibar, Rattan

Regular Starch e.g. Falcon,

McGwire

Regular Starch e.g. Falcon,

McGwire

~40% amylose~7% β-glucan~40% amylose~7% β-glucan

0-5% amylose6-10+% β-glucan

0-5% amylose6-10+% β-glucan

~25% amylose~4% β-glucan~25% amylose~4% β-glucan

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What is Whole Grain?

Whole grains, or foods made from them, contain all the

essential parts and naturally occurring nutrients of theessential parts and naturally-occurring nutrients of the

entire grain seed. If the grain has been processed (e.g.,

k d h d ll d t d d d/ k d) thcracked, crushed, rolled, extruded, and/or cooked), the

food product should deliver approximately the same rich

b l f i h f d i h i i l ibalance of nutrients that are found in the original grain

seed.

Whole Grains Council, May 2004, www.wholegrainscouncil.org/

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www.wholegrainscouncil.org/

Carbohydrates:Starch (58 64%) Micronutrients:Starch (58-64%)

NSP (9-16%)• β-glucan (3-9%)

Vitamins, Minerals,Antioxidants (phenolic

acids lignans)• Arabinoxylan (3-9%) acids, lignans)

Whole Grain BarleyWhole Grain Barley

Lipids (2-3%) Protein (8-15%)

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Comparison of Nutritional Attributes ofComparison of Nutritional Attributes of Whole Grain Flours

Nutrients WG Wheat1 WG Barley2

Calories kcal 339 3451Calories, kcal 339 345

Carbohydrates, % 72.6 73.5

Soluble dietary fiber, % 0.5 4.6

T t l di t fib % 12 2 12 7Total dietary fiber, % 12.2 12.7

Protein, % 13.7 12.2

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Source: 1Canadian Nutrient File; 2CIGI Analytical Services

The Opportunity- Health Claim

• In May 2006 the US Dept of Agriculture (USDA) approved a barley health claimhealth claim

• Manufacturers can make a health claim provided the food contains at least 0.75 grams of soluble fibre (β-glucan) per serving

• This recognition of barley nutritive value is resulting in increasedThis recognition of barley nutritive value is resulting in increased interest in barley as an ingredient

Health Claim: “Soluble fibre from food, such as (Whole Grain Barley Bagel), as part of a diet low in saturated fat and cholesterol may reduce thepart of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of (one 95 g bagel) supplies (0.79) grams of the soluble fiber necessary per day to have this effect.”

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Health Benefits Associated with Whole Grains and Barley Soluble Fibre

• Type 2 diabetes risk reduced 21 30%• Type 2 diabetes risk reduced 21 - 30%

• Stroke risk reduced 30 - 36%

• Heart disease risk reduced 25 - 28%

• Reduces risk of cancer

• Healthier carotid arteries

• Reduction of inflammatory disease risk

• Can play a role in weight management

L l i i d (GI)• Low glycemic index (GI)

Source: www.wholegrainscouncil.org/

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Barley has it all

• Source of both soluble and

insoluble dietary fiber

• High in β-glucan soluble fiber

• High in antioxidants

• Adapts to many growing p y g g

environments

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Comparison of Biochemistry of Whole Grain Barley Flour varieties

Starch Type β-glucan (%) Total Fibre (%) Protein (%)Variety (amylose-

amylopectin ratio)

McG ire Normal 4 3 12 7 10 6McGwire Normal 4.3 12.7 10.6

Falcon Normal 3.7 11.9 12.2

Millhouse Normal 4.1 9.8 12.6

CDC Rattan 95% Waxy 5.5 12.0 12.0

CDC Fibar 100% Waxy 7.5 16.3 13.9

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Functionality of barley in foods:

POSITIVESPOSITIVES

• Increased water absorption

• I d t t ti i b k d d (i• Increased water retention in baked goods (improves density, texture, and volume)

I d d t i ld• Increased product yield

• Nutty, wholesome flavour

• Standard processing equipment

• Increasing levels of research in food barley applications

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Functionality of barley in foods:

NEGATIVESNEGATIVES

• Barley lacks functional gluten proteins

• Supply of food barley is limited at this time

• Extent of knowledge of barley as a food is low

• Message is slow to be accepted

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Absorption and moisture content comparison for bagels of varying levels of barley flour

58 60

70Absorption Moisture

53 54 5558 60

50

60

e (%

)

32 33 33 33 3440

Moi

stur

e

32 33 33

20

30

200 5 15 30 40

Whole Grain CDC McGwire Barley Flour (%)

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Absorption and moisture content of baked goods with different whole grain barley flours

6873 75

64 64

7370

80AbsorptionMoisture

54 56

6

55

6

50

60

ure(

%)

39 40 40

31 3134

31 30 3240

50

Moi

st

30

20

30

Control CDC CDC Control CDC CDC Control CDC CDCControl CDC McGwire

CDC Fibar

Control CDC McGwire

CDC Fibar

Control CDC McGwire

CDC Fibar

30% Barley Bread 30% Barley Bagel 50% Barley Tortilla

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Nutritional Information 25% Whole Grain Barley Pastay

P S iPer Serving• 85 g• 19 g whole grains• 5 g TDF• 1 g soluble fibre

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Nutritional Information 30% Whole Grain Barley Bagely g

P S iPer Serving• One bagel, 95 g• 17 g whole grains• 3 g TDF• 1 g soluble fibre

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Nutritional Information 30% Whole Grain Barley Bready

P S iPer Serving• 2 slices, 75 g• 12 g whole grains• 2 g TDF• 0.5 g soluble fibre

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40% WG Barley Sourdough Artisan Bread

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Nutritional Information 50% Whole Grain Barley Tortillay

P S iPer Serving • One tortilla, 60 g• 20 g whole grains• 3 g TDF• 1 g soluble fibre

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Nutritional Information 50% Whole Grain Barley Pitay

P S iPer Serving• One pita, 60 g• 19 g whole grains• 3 g TDF• 1 g soluble fibre

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Nutritional Information 100% Whole Grain Barley Cerealy

P S iPer Serving• 1 cup, 30 g• 28 g whole grains• 3.5 g TDF• 1.2 g β-glucan soluble fibre• 3 g protein3 g protein

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Commercial Products

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So……..

• Whole Grain Barley flour is a nutritionally advanced product that is a good answer to increasing healthy food i th di tin the diet

• Barley is still at an early stage of acceptance as a food ingredientingredient

• Barley flour can be added into many products and is a sensible addition based on nutrition

• Barley flour is easy to produce and provides functional benefits when added to food products

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Barley as a healthy ingredient – milling technology

• Barley can be easily milled and incorporated into foods y y p

such as breads, pasta, noodles and breakfast cereals at

relatively high inclusion ratesrelatively high inclusion rates

• Barley can be successfully milled on conventional wheat

milling equipment

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Size reduction

Hulled barley preparation

Cleaning Pearling Milling

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Cleaning

• Disc separators or indented cylinders require attention to ti lensure proper separation or loss

• Hulls are completely removed and aspirated away through the scourer

• Utilize a color sorter in the flow to remove any discolored kernels

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Kernel hardness and tempering

Varieties Type Amylose %

β-glucan %

Kernel hardness%

Millhouse, CDC McGwire

Regular (normal starch)

20.0 – 30.0 4.0-5.0 Hard

starch)

CDC Candle, CDC Rattan

Low amylose (waxy)

<5.0 6.0-7.0 Soft

CDC Fibar Zero amylose (waxy)

0 9.0-10.0 Very soft

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Hulless Barley Hulless WaxyBarley

Hulled barley

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Comparative steps in milling wheat & barley

System Wheat flour milling Barley flour milling

Break passages 4 4

Reduction passages 8 4Reduction passages 8 4

Purification passages 2 1 (used only as a carrier)(used only as a carrier)

Bran duster 1 1

Shorts duster 1 1Shorts duster 1 1

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Additional process changes & results expected from milling wheat & barleyg y

System Wheat flour milling

Hulless barley flour millingmilling

Regular starch

Waxy starch

Throughput, % 100 75 60

Flour screens, 9 N – 13 N 100 W 60 W – 100 Wnylons (N) or wire (W)

Expected flour yield, %

74 - 76 71 - 75 63 – 67

Expected flour granulations

99%<132um 60%<132um 55%<132um

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2 x 28 W

3 x 40 W

P

4 BK 2Q

40 38 36 34

44 42 38 363 BK T

GERM GGERM 2 x 18 W

2 x 90 W

2Q 1 BK

2 BK

Barley milling – flow diagram

2 x 8 N

1M

2Q

2 BK SIFTER

50 46 42 384 x 100 W

FLOUR

3 BK

P 2 M MMM 2 M2 MM M MMM

5M

5MFLOUR

2 x 90 W

3 x 12 N2 x 12 N

4 BK3 x 45 W

4 x100 W

3 BK0.60

B D

BRAN

FLOUR

5M

2 x 50 W

1 x 80 W1 X 90 W3 x 8.5 N

MF

LG

FLOUR2 M

P2 x 8.5 N

4 x100 W2 x 100 W

SHORTSS D

T T

2 x 45 W

2 x 90 W4 x 100 W

MF

2 x 26 W

1 x 40 W2 x 45/50

B DS D

4 BK

0.75

T LG

1 x 90 W

FLOUR5M4 x 100 W

2 x 50 W1 x 60 W

2 x100W 4 x100W FLOUR

5 M

T FLOURMF

1 x 90 W

4 x 100 W

1 X 10N

36T