| abstract |
METHOD FOR THE PRODUCTION AND RECOVERY OF PRODUCTS FROM THE WAXY BARLEY. IT INCLUDES THE FOLLOWING OPERATIONS: FIRST, THE WAXY BARLEY GRAIN OF REDUCED PARTICLE SIZE IS HEATED, TO A TEMPERATURE BETWEEN 90 AND 115 DEGREES, TO MAKE THE INACTIVATION OF THE NATURAL ENZYME AND PRODUCE AN INACTIVATED ENZYME FLOUR; SECOND, THE OBTAINED FLOUR IS MIXED WITH WATER AT A TEMPERATURE INCLUDED BETWEEN 40 AND 60 DEGREES, FOR LONG TIME TO EXTRACT WATER-SOLUBLE BETA-GLUCANS; AND LASTLY, THE WATER CONTAINING THE SOLUBLE BETA-GLUCANS IS CONCENTRATED AND THEN THE SOLID AND OBTAINED BETA-GLUCANS ARE RECOVERED. FOR APPLICATION IN THE PRODUCTION OF MALTOSE SYRUP, BETO-GLUCANE, PROTEIN PRODUCTS, BARLEY OIL AND BRAN PRODUCTS. |