Disclosed are barley flour fractions having concentrated levels of soluble dietary fiber ("SDF"). The barley flour fractions have SDF contents ranging from about 18% to 30%. Also disclosed are dry milling concentration methods for making the high soluble dietary fiber content barley flour fractions. The milling methods involve size reducing a barley flour, especially a 70% to 80% extraction flour, having a native SDF level to a controlled particle size distribution to form a size reduced flour. This is accomplished by a single pass pinmilling step followed by particle size classification at an opening of 30-60 microns to separate the size reduced flour into a starchy fraction and the present barley flour fraction having a 1.2X-5X concentration of SDF compared to the native SDF level.
Disclosed are barley flour compositions having beta glucan viscosity between 100 to 3000 cps and a concentration of long chained beta glucan fibers and methods to produce these flour compositions. Also disclosed are high viscosity, low oil, barley flour fractions, high tocotrienol, low viscosity pearling fractions and methods to produce these compositions.
Disclosed are long chained beta glucan isolates containing beta glucan fibers from about 1 to about 6 mm in length, with purity greater than 50%. Also described are the methods to produce these compositions.
Disclosed are highly digestible barley flakes and kibbles which have elevated levels of long chained beta glucan fibers (1 mm to 6 mm long, 2 microns to 10 microns wide) providing these cereal foods and food ingredients with clinically active hypocholesterolaemic, immunostimulative, and atumorigenic properties; also disclosed are the methods to produce these flakes and kibbles.
Air-classification of flours with a particle size of 5-160 .mu.m is best performed on flours that are remilled at least once to give a remilled flour with an x-50 of less than 40 .mu.m. The remilling, preferably being carried out by using a jet air mill, a Retsch mill or an extruder. In this way a higher yield of a fraction, enriched in protein (up to 40% protein) and a higher yield of a starch fraction with a low protein content (even less than 3 wt %) can be obtained. Wetting of the remilled flour, prior to remilling and drying of the remilled flour, prior to air classification lead to improved results.
Disclosed are long chained beta glucan isolates containing beta glucan fibers from about 1 to about 6 mm in length, with purity greater than 50%. Also described are the methods to produce these compositions.
