Table 3.
Process-induced changes in β-glucans.
| Process |
Total Amount |
Amount (Soluble β-Glucans) |
Viscosity | Mw | Reference |
|---|---|---|---|---|---|
| Dry fractionation * | [118,123,128,129] | ||||
| Coarse fraction | ↑ | ↑ | nd | nd | |
| Defatted, ultragrinded coarse fraction | ↑ | ↑ | nd | - | |
| Abrasion milling and sieving | ↑ | nd | nd | nd | |
| Pin milling/air classification | ↑ | nd | nd | nd | |
| Kilning | - | ↓ | ↑ a | ↑ a | [158] |
| Baking process ** | - | ↑↓ | ↓ | ↓ | [131,132,133,134,135,136,137] |
| Sourdough Fermentation ** | ↓ | ↑ | ↓ | ↓ | [104,144] |
| Extrusion *** | ↑↓ | ↑ | nd | ↑↓- | [93,148,152] |
| Cooking Porridge | - | ↑ | nd | - | [159] |
↑ increase, ↓ decrease, - no change, nd not determined, * in comparison to native grain, ** in comparison to starting flour, *** depends on processing conditions and analysis method, a, changes due to inactivation of β-glucan degrading enzymes during kilning.