+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Barley tocols: Effects of milling, malting, and mashing

Barley tocols: Effects of milling, malting, and mashing

Cereal Chemistry 71(1): 43-44

Barley (Hordeum vulgare L.) tocols were analyzed in products resulting from milling, malting, and mashing. Tocols in hand-dissected kernel fractions were also measured to explain results obtained with the milled fractions. Tocols were extracted with methanol and measured by fluorescence detection after high-performance liquid chromatography. Removal of the hull, aleurone, and germ by abrasion (pearling) significantly lowered the tocol concentration of the pearled barley as compared to whole kernels, but the by-product (material removed) was rich in tocols. Barley hulls and endosperm had substantial tocol concentrations, especially tocotrienols, whereas the germ contained a high concentration of alpha-tocopherol. The germ also contained significant quantities of beta-tocotrienol. Malting had essentially no effect on tocol concentration, but brewers' spent grains were enriched in tocols. It was concluded that high tocol concentrations. of milling by-product and brewers' spent grains could make them valuable additions to food products.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 008213035

Download citation: RISBibTeXText

Related references

Enzy matic technology of the brewing industries. 1. Enzymes and their substrata in malting and mashing: carbohydrates and carbohydrases; proteins and proteases; esterases, desmolases, H-ion concentration and buffering. 2. Barley as brewing material: barley grain; maturing and storing. 3. Preparation of malt: soaking; malting; drying; malt. 4. Manufacture and production of wort. Grinding; mashing in the brewing industry; preparation of malt and mashing in distillery and allied industries. CARL OPPENHEIMER Die Fermente und Ihre Wirkungen 5th ed Vol 4 Halbband 1 Die Technologie der Fermente [Enzymes and their action Technology of enzymes ] 357p 60 fig, 1929

The effects of malting and mashing on barley protein extractability. Journal of cereal science 44(2): 203-211, 2006

Molecular brewing: Molecular structural effects involved in barley malting and mashing. Carbohydrate Polymers 206: 583-592, 2019

Changes in the contents of barley proteolytic inhibitors during malting and mashing. 1970

Lipolytic and oxidative changes of barley lipids during malting and mashing. Journal of the Institute of Brewing 99(5): 395-403, 1993

Changes in the activity of enzymes degrading barley gum during malting and mashing. Report of the Research Laboratory of Kirin Brewery Co Ltd (13): 37-42, 1970

Characterisation and assessment of the role of barley malt endoproteases during malting and mashing. Journal of the Institute of Brewing 108(1): 62-67, 2002

Quantitative changes in the concentrations of the major components of four genotypes of barley grains during malting and mashing. Journal of the Institute of Brewing 92(4): 360-366, 1986

Barley malt limit dextrinase: Its extraction, heat stability, and activity during malting and mashing. Journal of the American Society of Brewing Chemists 53(3): 104-110, 1995

Tocols and oil content in whole grain, brewer's spent grain, and pearling fractions of malting, feed, and food barley genotypes. Cereal Chemistry 95(6): 779-789, 2018

Variation of malt tannins during the malting and brewing process. IV. Effect of different mashing procedures, different high mashing-in temperatures and standing times on the tannin contents of wort and beer. Brauwissenschaft 23 (12) 467-478, 1970

Factors contributing to wort nitrogen. I. Contributions of malting and mashing, and effect of malting time. Journal of the American Society of Brewing Chemists: er 34 (3) 133-137, 1976

Effect of different malting and mashing conditions on the activity of certain proteolytic enzymes. 1. variation of carboxypeptidases during the malting process. Brauwissenschaft 28 (7) 200-205, 1975

Relationship between grain milling energy and malting quality of barley. Cereal Research Communications 36(1): 97-105, 2008

Milling energy of malting barley in relationship to endosperm hardness: A review. Technical quarterly and the MBAA communicator4(1): 8-14, 2007