Abstract Starch (total, amylose and amylopectin), β-glucans (total, soluble and insoluble) and pasting properties of waxy and normal barley genotypes were assessed. Waxy genotypes showed higher β-glucans content, lower starch amount and higher viscosity than normal genotypes. The USA2 waxy genotype characterized by higher β-glucans content, has been subjected to dehulling, pearling, and pin-milling and then to air classification to obtain an enriched flour that showed higher dietary fiber (23.4% d.w.) and β-glucans content (15.3% d.w.) The obtained enriched flour could be used for the production of functional foods (pasta, bread, biscuits etc) that satisfy the requirements of FDA and EU Regulation.

中文翻译：

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用糯大麦生产富含 ß-葡聚糖的面粉。

摘要 对蜡质和正常大麦基因型的淀粉（总、直链淀粉和支链淀粉）、β-葡聚糖（总、可溶性和不溶性）和糊化特性进行了评估。与正常基因型相比，蜡质基因型表现出更高的β-葡聚糖含量、更低的淀粉含量和更高的粘度。以较高 β-葡聚糖含量为特征的 USA2 蜡质基因型，经过脱壳、珍珠化和针磨，然后进行空气分级，以获得具有较高膳食纤维（23.4% dw）和 β-葡聚糖含量的强化面粉（ 15.3% dw) 得到的强化面粉可用于生产满足FDA和欧盟法规要求的功能性食品（面食、面包、饼干等）。