Pearling Quality of Canadian Barley Varieties and their Potential Use as Rice Extenders* |
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| Authors: | M J Edney B G Rossnagel Y Endo S Ozawa M Brophy |
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| Institution: | a Grain Research Laboratory, Canadian Grain Commission, 1404 – 303 Main St, Winnipeg, MB, R3C 3G8, Canada;b Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada;c Hakubaku Co. Ltd. Yamanshi, Japan;d Canadian Wheat Board, 423 Main St, Winnipeg, MB, R3C 2P5, Canada |
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| Abstract: | Barley can be used as an extender of rice to increase the nutritive value of the end-product. Specific quality barley is required if the processed barley is to resemble cooked white rice in colour and shape. The barley must pearl and split without the production of broken kernels or fines and yet produce desired end use quality. Barley endosperm texture and colour are key to determining these processing characteristics. Testing of Canadian barley types indicated the waxy type was most appropriate for pearling and processing as rice extender. It had a firm endosperm texture that was not steely and yet processed into a white product with few broken grains. Covered barley was of better quality than hull-less, as the former generally had fewer steely kernels as well as firmer endosperm texture. Differences observed between two- and six-rowed type were related to grain size and could be overcome by proper adjustments to processing conditions. Growing conditions affected kernel size and barley protein contents but to a lesser extent than barley type. L* brightness values, Particle Size Index and kernel size were found to be important predictors of barley quality for pearling and as rice extender. |
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| Keywords: | barley pearling texture waxy rice extender |
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