Spring
2016
Grains
West
40
Feature
NLOCKING A NEWMARKET
opportunity for Canadian
farmers, food processors and
retailers isn’t a process that happens
overnight. Turning the potential into
reality can take months, even years, of
carefully nurturing ideas, conducting
tests and building value-chain
relationships. However, it’s the hope
of real results that keeps many of the
players working towards the goal.
Recent research completed by the
Canadian International Grains Institute
(Cigi) demonstrates a commitment to
that potential.
Elaine Sopiwnyk, Cigi’s director of
grain quality, said recent research into
co-milling of barley and wheat provided
early insight into optimum milling
performance and nutritional quality in
the flour. That research, which was led
by Ashok Sarkar, the senior advisor in
milling technology, has produced results
that will help Cigi develop guidelines to
mill hulless food barley for the industry.
CDC varieties Rattan, McGwire and
Fibar were co-milled with Canada
Western Red Spring (CWRS) wheat in
the trials, each at three different blend
levels—80 per cent wheat/20 per cent
barley, 70/30 and 60/40. Each blend
was tested for protein and beta-glucan
content. Sopiwnyk said researchers want
further evaluation of even higher blends
of barley with wheat, but were unable to
do so in the scope of the recent project.
U
“Based on the results we observed
using a level of 40 per cent barley and
60 per cent CWRS, we felt we could
increase the barley 10 per cent higher
and we would still have acceptable
milling performance and flour quality,”
she said.
While the study looked at milling, Cigi
also did some baking and evaluated the
resulting pan bread. Sopiwnyk said the
small amount of research conducted
showed the need for more study in that
area. Barley flour absorbs more water
than wheat flour due to its high fibre
content. As a result of greater water
absorption, additional mixing time
would also be required.
Sopiwnyk said the concept for the
research was drawn from another
study Sarkar participated in at Cigi that
examined whole-grain barley flour
in different food products. Towards
the end of the project, there was an
opportunity to evaluate what would
“The farmers are not going
to grow it unless they can see
a market, and the processors
aren’t going to commit to
products unless they have a
steady, reliable supply.”
–Garson Law
BY ALLISON FINNAMORE • PHOTOS COURTESY OF THE CANADIAN INTERNATIONAL GRAINS INSTITUTE
MILL RATE
Cigi research onmilling hulless barley shows potential
