UNIVERSITY OF
CHEMISTRY AND TECHNOLOGY
PRAGUE
New Challenges in Barley
Production in Czech Republic
Department of Carbohydrates and Cereals
Faculty of Food and Biochemical Technology
University of Chemistry and Technology Prague
UNIVERSITY OF
CHEMISTRY AND TECHNOLOGY
PRAGUE
New Challenges in Barley
Production in Czech Republic
Department of Carbohydrates and Cereals
BARLEY
• National project (2011-2014), financial support of
Ministry of Agriculture, Czech Republic, New Food
• barley based cereal and dairy products
• novel food processing application
• barley pearl, milling fraction, flour, bran, sourdough
• fermentation, sprouting, extrusion, roasting, drying
• barley beta-glucans, fibre (health benefits, claims)
BARLEY
• Research: To develop of new processing and
assessment methods, and application of
barley in food industry.
• The aim: Development of novel safety
foodstuffs with human health benefits, the
applied verified food processing technology.
BARLEY
• The change of content and properties of barley
beta-glucans in barley based products.
• Biotechnology – sourdough, strong antifungal
activity (lactic and propionic acid).
• Pilot plant Zeelandia, Malšice (bread and bakery
products, dairy products).
BARLEY
• Sluková M., Honců I., Krejčířová L., Velebná N.:
Dietary fibre content and effect of cereal
processing technology. Proceeding of the 7th
International Conference on PolysaccharidesGlycoscience, Prague, Czech Republic, 2.11.4.11. 2011, 62-66. ISBN 978-80-86238-90-6.
BARLEY
• Slukova M., Zidova P., Prihoda J.: Cereals
sourdough fermented by means of
Lactobacillus and Propionibacterium and its
effect on properties of toast bread.
Symposium Cereal Fermentation for Future
Foods, pp. 99, Helsinki, Finland, 10.-12.10.
2012. ISBN 978-951-38-7875-7. ISSN 22421211.
BARLEY
BARLEY
• Slukova M.: Application of barley in cereal
technology. In book: Barley: Physical
properties, genetic factors and environmental
impacts on growth. Publisher: Nova Science
Publishers, Inc., Hauppauge, NY, USA. ISBN
978-1-62948-907-0
BARLEY
• Sluková M., Honců I., Vaculová K., Příhoda J.,
Horáčková Š., Smrž F.: Renaissance of barley in
the Czech Republic – The new and
nontraditional use of barley in food
technology. ICC International Symposium on
Bioactive Compounds in Cereals Grain and
Foods, pp. 40, Wien, Austria, 24.-25.4. 2014.
ISBN 978-3-9503336-2-6.
BARLEY
BARLEY
native barley bran
ferm. modif. b. bran
sourdough bread
BARLEY – future
• New breeding Czech barley lines, characterization of new food barley, …
UNIVERSITY OF
CHEMISTRY AND TECHNOLOGY
PRAGUE
analyses (starch, non-starch polysaccharides,
physico-chemical properties, …, breadmaking
quality, nutritional and sensory evaluation, ...
BARLEY – future
• Continued of development and application
barley based sourdough, …
UNIVERSITY OF
CHEMISTRY AND TECHNOLOGY
PRAGUE
sensory profile, consistency, …, attractive sweet
bakery, softness, shelf-life, …, promotion,
publicity, …
BARLEY – future
• Clinical study of verification of health effect
of cereal beta-glucans (fibre)
UNIVERSITY OF
CHEMISTRY AND TECHNOLOGY
PRAGUE
To evaluate the effect of barley based foodstuffs
with high content of beta-glucan on risk of
metabolism parameters, atherosclerosisdyslipidemia, glycaemia, obesity, metabolic
syndrome.