Cereal Chem 47:592 - 596.  |  VIEW ARTICLE
Barley Starch. IV. A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes.

K. J. Goering, R. Eslick, and B. DeHaas. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Starch was isolated from 12 barley genotypes by a modified wet-milling technique. Brabender amylograph curves indicate that hull-less varieties have a higher viscosity than their covered counterparts. Only with Compana was there a substantial difference in the amylose-amylopectin ratio, although in general the hull- less varieties appear to be more waxy. These results suggest that it may be possible to create new starch types by recombination of marker genes.