Texture and colour of pasta containing mill fractions from hull-less barley genotypes with variable content of amylose and fibre

Abstract

Hull-less barley (HB) genotypes may have zero amylose (ZA), waxy, ‘normal’ amylose (N) and high amylose (HA) starch, and elevated levels of beta-glucans (BG) and arabinoxylans (AX). Accordingly, HB has potential to modify food texture and impart health benefits.