Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 11615 Advancing Seed in Alberta | fall.2016 “In Canada, barley is typically eaten as pearled barley in soups or casseroles. But consumption is low,” says Canadian Inter- national Grains Institute (Cigi)’s director of grain quality, Elaine Sopiwnyk. “The priority is to figure out a way that it can be milled into flour so you can put it into many food products. Currently, there’s very little uptake on that end because there is a perception that it isn’t easy to mill barley into flour.” Barley can be handled very similarly to wheat except for one significant stum- bling block: it has a very soft endosperm which causes the flour particles to be sticky and makes it difficult for them to move through milling screens. In order to solve these issues during milling, Cigi researchers decided to try co-milling barley with wheat. Sopiwnyk and lead researcher Ashok Sarkar, Cigi’s senior technology advisor, combined varying ratios of wheat with hull-less barley (80:20, 70:30, 60:40) to test milling extraction, milling perfor- mance and flour quality. The results were very encouraging. “When using barley with waxy starch characteristics, which is challenging to mill, poorer extraction and processing qualities can result. We found that using a blend of 40 per cent barley with 60 per cent wheat was good. We could have gone to a 50:50 blend and that still would have been doable,” says Sarkar. The major finding, however, was that milling barley with wheat was possible with no changes to a regular wheat mill’s processing equipment or system. “We found that you can mill barley suc- cessfully with wheat just by blending them prior to milling, without any changes to production or cleaning processes,” says Sarkar. “This research will help millers feel confident about the processing properties of barley. They won’t be compromising the through-put of their plant, and they won’t necessarily have to settle for lower flour extraction as you would if you were milling barley on its own.” While formal tests to analyze the baking characteristics of the barley- wheat flour were not part of the project’s scope, the researchers did complete some informal baking trials. “Because of its high level of soluble fibre, barley tends to absorb more water than 877.667.7421 | batcomfg.com BATCO FIELD LOADERS. BELT TO LAST. See the FX of change on the Batco 1545 Field Loader. The FX Series is 50% faster than previous models reaching 9,000 bu/hr. The redesigned heavy-duty mover tackles all terrains with ease and the modified hopper keeps grain where it needs to be - on the belt. Contact your Batco dealer for more information. LONGETIVITY MOBILITY 50% MORE CAPACITY OPTIMIZED CONTAINMENT EARN CASH BACK agishare.com MOBILITY wheat flour. So, you have to put more water into your dough. And because it takes a little while to absorb that water, you have to adapt your mixing process somewhat. You might also have to adapt your dough handling. But overall, these are all relatively minor challenges compared to the health benefits you gain from using barley,” says Sopiwnyk. The biggest challenge to increas- ing the use of barley in domestic food applications is one of production versus demand. Barley varieties that offer the high beta-glucan food benefit come with certain agronomic challenges, specifically fairly low yield. Unless a miller or other buyer were willing to pay a premium for the barley, it is unlikely a farmer would choose to plant the varieties that suit food applications. On the other side of the equation, millers might be interested in including barley in their flour blends, but unless they can get a consistent supply of the grain they are unable to commit. “It’s the age-old chicken and egg problem. As great as what we did was, there is almost negligible production of