Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

2020 ◽  
Vol 68 (9) ◽  
pp. 2728-2737 ◽  
Author(s):  
Sotaro Tatsu ◽  
Yoshihide Matsuo ◽  
Koichi Nakahara ◽  
Thomas Hofmann ◽  
Martin Steinhaus
Keyword(s):  
Naked Barley ◽  
Key Odorants ◽  
Hulled Barley

scholarly journals Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 8
Author(s):  
Kristina Habschied ◽  
Alojzije Lalić ◽  
Vinko Krstanović ◽  
Krešimir Dvojković ◽  
Ivan Abičić ◽  
...  
Keyword(s):  
Comparative Study ◽  
Water Absorption ◽  
Quality Indicators ◽  
Soluble Protein ◽  
Standard Procedure ◽  
Kernel Weight ◽  
Barley Malt ◽  
Naked Barley ◽  
Weight Protein ◽  
Hulled Barley

This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.

scholarly journals The Farming Economy in South and Central Sweden during the Bronze Age - A Study Based on Carbonised Botanical Evidence

2021 ◽  
Vol 6 (1) ◽  
pp. 63-71
Author(s):  
Stefan Gustafsson
Keyword(s):  
Bronze Age ◽  
Early Bronze Age ◽  
Prehistoric Agriculture ◽  
Naked Barley ◽  
Important Crop ◽  
The Bronze Age ◽  
Hulled Barley

The article provides a survey of carbonised seed finds in south and central Sweden which can be attributed to the Swedish Bronze Age, 1800—500 B.C. This period must be considered one of the most dynamic with regard to prehistoric agriculture. The material has been collected at prehistoric dwelling sites and largely consists of household refuse. During the Early Bronze Age agriculture was based on speltoid wheat's and naked barley. Around 1000 B.C. the speltoid wheats and the naked barley decline strongly, while hulled barley takes over as the most important crop. This shift in the choice of crop indicates the introduction of agricultural fertilization and systems with permanent, manured fields.

scholarly journals Diet, Cooking and Cosmology - Interpreting the Evidence from Bronze Age Plant Macro fossils

2021 ◽  
Vol 7 (1) ◽  
pp. 149-160
Author(s):  
Peter Skoglund
Keyword(s):  
Bronze Age ◽  
Daily Life ◽  
Late Bronze Age ◽  
Domestic Sphere ◽  
Naked Barley ◽  
Cooking Process ◽  
Hulled Barley

The aim of the article is to discuss how the composition of Bronze Age macrofossil samples reflects different aspects of daily life like diet and cooking. The article argues that the increasing weed content in the Late Bronze Age macrofossil samples should partly be regarded as a new resource that was used in the cooking process. The contemporaneous increase in hulled barley at the expense of naked barley and wheat, might reflect a diminished interest in baking leavened bread and a stronger preference for cooked cereal-based dishes. These changes in the domestic sphere should be regarded as intimately connected with changes in the Late Bronze Age cosmology, in particular with the development of the Urnfield culture.

Antioxidant Activity of Hericium erinaceum Grown on Hulled Barley as New Substitute Tea

2017 ◽  
Vol 23 (1) ◽  
pp. 22-29
Author(s):  
Young Min Lee ◽  
Kyoung Hee Seo ◽  
Mithun Ghosh ◽  
Jin Seong Kim ◽  
Beong Ou Lim
Keyword(s):  
Antioxidant Activity ◽  
Hericium Erinaceum ◽  
Hulled Barley

scholarly journals Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

2021 ◽  
Vol 11 (14) ◽  
pp. 6294
Author(s):  
M. Angélica Rocha ◽  
Manuel Coimbra ◽  
Sílvia Rocha ◽  
Cláudia Nunes
Keyword(s):  
Volatile Compounds ◽  
Carbon Chain ◽  
White Wine ◽  
Maillard Reaction Products ◽  
Red Wines ◽  
Reaction Products ◽  
Ethyl Hexanoate ◽  
Organoleptic Characteristics ◽  
Strecker Aldehydes ◽  
Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

PSIII-16 Growth Performance of Weaned Pigs Fed Barley Differing in Fermentable Starch and Fiber Profile

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 175-176
Author(s):  
Joaquin J Sanchez Zannatta ◽  
L F Wang ◽  
Eduardo Beltranena ◽  
Aaron D Beattie ◽  
Rex N Newkirk ◽  
...  
Keyword(s):  
Energy Source ◽  
Growth Performance ◽  
Steam Explosion ◽  
Phase 1 ◽  
Average Daily Gain ◽  
Barley Grain ◽  
Gut Health ◽  
Weaned Pigs ◽  
Cereal Grain ◽  
Hulled Barley

Abstract Barley grain containing more fermentable starch or fiber might be an attractive energy source in weaned pig diets due to benefits on gut health. Barley rapidly-fermentable carbohydrates may serve as prebiotic and slowly-fermentable fiber may decrease diarrhea in weaned pigs. Steam-explosion processing may disrupt the fiber matrix of hulls, increasing slowly-fermentable fiber of barley. To explore, 220 pigs were fed 1 of 5 diets containing 60% cereal grain: 1) low-fermentable hulled barley (LFB); 2) LFB steam-exploded (LFB-E; 1.2 MPa, 120 s); 3) high β-glucan (10% DM) hull-less barley (HFB); 4) high amylose (17% DM) hull-less barley (HFA); or 5) low-fermentable wheat (LFW). Diets were fed starting 1-week post-weaning and formulated to provide 2.4 and 2.3 Mcal net energy (NE)/kg, 5.5 and 5.1 g standardized ileal digestible lysine/Mcal NE for phase 1 (day 1–14) and phase 2 (day 15–35), respectively. For the entire trial (day 1–35), average daily feed intake (ADFI) and average daily gain (ADG) of pigs did not differ among diets. Gain:feed (G:F) did not differ between LFB and LFW diets, but steam-explosion of hulled barley reduced (P < 0.05) G:F. Feces consistency did not differ between LFB and LFW diets, but was better (P < 0.05) for LFB than HFB, HFA and LFB-E diets. For phase 1, G:F of pigs was lower (P < 0.05) for LFB-E diet than LFW diet. For days 22–28, LFB-E diet had greater (P < 0.01) ADFI than HFA diet and tended (P = 0.09) to have a greater ADG than HFB diet. In conclusion, hulled or hull-less barley grain replaced wheat grain without affecting growth performance in weaned pigs. Hulled barley increased feces consistency. Steam-explosion of hulled barley did not increase growth performance of weaned pigs. Barley grain is an attractive energy source for weaned pigs for managing growth and feces consistency.

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