The data reported in the dataset includes the β-glucans, arabinoxylans and phenolic compounds contents, the antioxidant capacity, the effect of baking and the physical parameters of biscuits containing different proportions of whole barley flour and pearling fractions as well as biscuits prepared with 100% refined and 100% whole wheat flour.
Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential ...
BACKGROUND: Barley (Hordeum vulgare L.) is a healthy grain because of its high content of dietary fibre and phenolic compounds.
It faces periods of high temperature during grain filling, frequently reducing grain weight. ...
High temperatures at the end of the season are frequent under Mediterranean conditions, affecting final grain quality. This study determined the deposition patterns throughout grain filling of dry matter, dietary fiber, ...
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