الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 134 |  |  |
| | | from | 134 | | |
Abstract
Barley contains β-glucan, which is considered very important for patients for its vital role in decreasing the total cholesterol percentage in the blood and liver. Also it regulates the sugar level in the blood, protects against heart attack and sustains the immunity system. This research illustrates the technological properties of the naked barley flour, the methods to obtain enriched β-glucan barley fractions and β-glucan gum and the advantages of mixing them with wheat flour to produce bread rich in β-glucan to be used in the production of functional foods. At the same time it helps to complete the dietary gap between the production and the consumption of wheat. The main results could be summarized as follows: - Milling and sieving processes were carried out using naked barley to obtain fractions A, B, C and D and their percentages were 50%, 17.22%, 13.39%, and 19.3, respectively. - The protein content ranged from 14.13% in the barley flour to 12.5% in fraction D. - The starch content decreased from 75.55% in barley flour, 70.22% in fraction A to 44.34% in fraction D. - As a result of milling and sieving β-glucan content increased from 5.41% in barley flour to 17.63% in F.D. - The extraction of β –glucan gum in different pH and heat conditions. - The yield of β-glucan gum ranged from 1.3-3.5%. The highest yield, 3.5% was achieved at pH 10.0 and 55°C followed by 2.89% at PH 9 and 40°C. - The β-glucan gum viscosity ranged from 14.0 cp at 40°C - pH 7 to 19.3 cp at 55°C - pH 7 and 24.6 at 55°C - pH9. The best results for β-glucan percentage in the produced gum were achieved for samples extracted at 55°C- pH 7 and 55°C- pH 9 were 65.78% and 83.62%, respectively.