Dry Matter Loss During Nixtamalization of a White Corn Hybrid: Impact of Processing Parameters

Nixtamalization is the primary step in the production of products such as corn chips, tortilla chips, tacos, and corn tortillas. The process involves cooking and steeping of corn in lime and excess water to produce nixtamal. Commercial nixtamalization results in 5–14% corn solids loss in the liquid generated during cooking‐steeping and washing. Loss of corn solids not only causes economic loss to corn processors but also creates costly waste and wastewater disposal problems. Empirical results show that, besides corn kernel characteristics, processing parameters are critical variables influencing corn solids loss and effluent pH during nixtamalization. This work was designed to systematically study the impact of processing parameters on corn dry matter loss and effluent pH generated during nixtamalization by using response surface methodology. Corn cooking temperature and lime concentration were more critical factors influencing corn solid loss than were cooking and steeping time. In the ranges studied, total dry matter loss increased only up to ≈8 hr of steeping and then leveled off. By optimizing the nixtamalization protocol, effluent dry matter loss can be minimized.     

Effect of Broken Corn Levels on Water Absorption and Steepwater Characteristics

Broken corn created by grounding sound corn kernels was added back at levels of 0, 4, 8, 12, or 16%, by weight, to whole kernels of three corresponding hybrids: FR27 × FRMo17 (a soft endosperm corn), FR618 × FR600 (amedium‐hard endosperm corn), and FR618 × LH123 (a hard endosperm corn). The samples had been dried from 28% moisture content to 15% moisture content either by using ambient air at ≈25°C or at 110°C. Samples were steeped for 36 hr at 52°C in 0.15% sulfur dioxide and 0.5% lactic acid steeping solution. The steepwater characteristics, such as water absorption, solids and protein content in the steepwater, and steepwater pH, were measured by periodic sampling and analyzed. Broken corn level has a significant effect on the amount of solids released during steeping and steepwater protein content for all samples. Both steepwater solids and protein content increased linearly as broken corn content increased. Corn drying temperature, kernel hardness, and interactions between drying temperature and kernel hardness has a significant effect on steepwater solids and protein content and steepwater pH in both broken and unbroken corn. Corn dried at low temperature released more soluble solids and protein into the steepwater than corn dried at high temperature. Soft endosperm and medium‐hard endosperm corn released more soluble solids and protein into the steepwater than hard endosperm corn. Soft endosperm corn resulted in a higher steepwater pH than medium‐hard and hard endosperm corn. No significant effect of broken corn content on final moisture content of steeped corn and steepwater pH was observed.     

Hydration Rates for Various Types of Mexican Maize Based on Single‐Kernel Measurements

Hydration kinetics for sound maize kernels in liquid water, determined by single‐kernel measurements for three different Mexican maize types, yielded water diffusion coefficients ordered as Celaya corn > Toluca corn > Palomero corn, at all temperatures examined. These diffusion coefficients are lower than those reported earlier for maize grains, possibly due to the fact that in the present study damaged kernels were rigorously excluded. The energies of activation determined from the Arrhenius plots were ordered as Palomero corn > Celaya corn = Toluca corn and were similar in value to those reported earlier for other maize types. Damage to the surface of the maize kernels during the hydration experiments occurs at a significant frequency. Even minor surface lacerations can strongly affect the rate of hydration of the kernels. Experiments with maize grains selectively varnished in various parts of their surface show that the entry of water into the kernels occurs predominantly through the pericarp, not through the tip cap, though the tip cap has a higher water inflow per unit area.     

基于深度学习的玉米籽粒破损在线检测技术

玉米籽粒破损是制约中国玉米籽粒直收技术推广应用的瓶颈问题,如何快速准确地获取玉米收获过程中籽粒损伤情况是玉米智能化收获的关键。为了解决这一问题,该研究提出一种基于深度学习的玉米籽粒破损检测装置及方法,该方法采用籽粒单层化装置不断获取高质量玉米籽粒集图像数据,并通过深度学习分割、分类两阶段模型实现破损玉米籽粒检测。图像分割阶段通过深度学习经典实例分割模型（Mask R-CNN）完成区域内玉米籽粒单体分割;而图像分类则由该研究基于残差模块提出的新型网络模型（BCK-CNN）实现。为了评价BCK-CNN分类模型的有效性,将其和其他典型深度学习分类模型进行对比测试,并利用可视化的技术评估了不同模型对玉米籽粒的分类性能。结果表明：BCK-CNN模型对完整、破损玉米籽粒的分类准确性分别达到96.5%、94.2%。另外,选取平均相对误差为评价指标,通过模拟试验对比验证了该检测方法对破损玉米籽粒的检测性能。结果表明：相较于人工计算籽粒破损率,该研究提出的破损玉米籽粒检测方法计算得到的平均相对误差仅4.02%;且将其部署在移动工控机上对单周期玉米籽粒集图像检测时间可以控制在1.2 s内,研究结果为玉米收获过程中破损籽粒高效精准检测提供参考。     

Effect of Kernel Size,Location, and Type of Damage on Popping Characteristics of Popcorn

Popping characteristics, specifically expansion volume and popping time, were studied for damaged popcorn. A single variety of commercial undamaged yellow popcorn was separated into four size fractions (D < 4.36, 4.36 < D < 5.16, 5.16 < D < 5.95, and D > 5.95 mm) by screening with round-hole sieves. Kernels were damaged using a razor knife by either slicing a 2-mm diameter piece of the endosperm or the germ or by cutting through the pericarp and seed coat into the endosperm or the germ ≈2 mm. A total of five combinations of location and damage were studied (tip cap removed, side cut, side sliced, germ cut, and germ sliced) for each kernel size. A control sample with no damage was also analyzed for each size fraction. All of the damaged kernels (regardless of type of damage) popped, but they had expansion volumes 9.1–47.5% smaller than those of undamaged kernels. The expansion volume of damaged kernels increased by 52.5–85.7%, depending on the damage, when the size of the kernel increased from <4.36 mm to >5.95 mm. Removing the tip cap and slicing through the germ caused less loss of expansion volume than did other types of damage. Damaged popcorn kernels had faster popping times (12.2–24.0 sec) than did undamaged kernels (30.9–34.6 sec). Popping times increased with increasing kernel size for all types of damage.     

Detecting and Segregating Black Tip‐Damaged Wheat Kernels Using Visible and Near‐Infrared Spectroscopy

Detection of individual wheat kernels with black tip symptom (BTS) and black tip damage (BTD) was demonstrated with near‐infrared reflectance spectroscopy (NIRS) and silicon light‐emitting‐diode (LED) based instruments. The two instruments tested, a single‐kernel NIRS instrument (SKNIRS) and a silicon LED‐based single‐kernel high‐speed sorter (SiLED‐SKS) were both developed by the Stored Product Insect and Engineering Research Unit, Center for Grain and Animal Health Research, USDA Agricultural Research Service. BTD was classified into four levels for the study ranging from sound, symptomatic (BTS) at two levels, and damaged (BTD). Discriminant analysis models for the SKNIRS instrument could distinguish sound undamaged kernels well, correctly classifying kernels 80% of the time. Damaged kernels were classified with 67% accuracy and symptomatic kernels at about 44%. Higher classification accuracy (81–87%) was obtained by creating only two groupings: 1) combined sound and lightly symptomatic kernels and 2) combined heavily symptomatic and damaged kernels. A linear regression model was developed from the SiLED‐SKS sorted fractions to predict the percentage of combined BTS and BTD kernels in a sample. The model had an R² of 0.64 and a standard error of prediction of 7.4%, showing it had some measurement ability for BTS and BTD. The SiLED‐SKS correctly classified and sorted out 90% of BTD and 66% of BTS for all 28 samples after three passes through the sorter. These instruments can serve as important tools for plant breeders and grading facilities of the wheat industry that require timely and objective determination and sorting of different levels of black tip present in wheat samples.     

Near‐Infrared Spectroscopic Method for Identification of Fusarium Head Blight Damage and Prediction of Deoxynivalenol in Single Wheat Kernels

Fusarium Head Blight (FHB), or scab, can result in significant crop yield losses and contaminated grain in wheat (Triticum aestivum L.). Growing less susceptible cultivars is one of the most effective methods for managing FHB and for reducing deoxynivalenol (DON) levels in grain, but breeding programs lack a rapid and objective method for identifying the fungi and toxins. It is important to estimate proportions of sound kernels and Fusarium‐damaged kernels (FDK) in grain and to estimate DON levels of FDK to objectively assess the resistance of a cultivar. An automated single kernel near‐infrared (SKNIR) spectroscopic method for identification of FDK and for estimating DON levels was evaluated. The SKNIR system classified visually sound and FDK with an accuracy of 98.8 and 99.9%, respectively. The sound fraction had no or very little accumulation of DON. The FDK fraction was sorted into fractions with high or low DON content. The kernels identified as FDK by the SKNIR system had better correlation with other FHB assessment indices such as FHB severity, FHB incidence and kernels/g than visual FDK%. This technique can be successfully employed to nondestructively sort kernels with Fusarium damage and to estimate DON levels of those kernels. Single kernels could be predicted as having low (<60 ppm) or high (>60 ppm) DON with ≈96% accuracy. Single kernel DON levels of the high DON kernels could be estimated with R² = 0.87 and standard error of prediction (SEP) of 60.8 ppm. Because the method is nondestructive, seeds may be saved for generation advancement. The automated method is rapid (1 kernel/sec) and sorting grains into several fractions depending on DON levels will provide breeders with more information than techniques that deliver average DON levels from bulk seed samples.     

Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

Dent corn (Zea mays L.) and sorghum (Sorghum bicolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal, pasting, and crystallinity), starch content, protein content, and prolamin content on alkaline cooking performance was also determined. Corn nixtamal moisture content was lower for hard, dense kernels with high protein contents; sorghum nixtamal moisture content was lower for kernels with low moisture contents and low starch relative crystallinities. Statistically significant (P < 0.05) regression equations showed that corn nixtamal moisture content was influenced by TADD (tangential abrasive dehulling device) index, kernel moisture content, starch content, and protein content; sorghum nixtamal moisture content was influenced by starch relative crystallinity, kernel moisture content, and abrasive hardness index. Pericarp removal was not strongly correlated with kernel characterization tests. Location (environmental) and hybrid (genetic) factors influenced most kernel characteristics and nixtamalization processing variables.     

玉米高通量自动考种装置设计与试验

考种是玉米育种的重要环节,针对现有考种方法分别进行玉米果穗或玉米籽粒考种参数测量,难以满足玉米商业化育种过程大量样本自动考种需求的现状,该文设计了一种玉米高通量自动考种装置,主要包括玉米果穗考种单元、自动脱粒单元、玉米籽粒考种单元、后处理单元及系统控制单元,可实现玉米果穗考种、自动脱粒、籽粒考种、籽粒提升、籽粒封装、标签打印等全过程的自动化.依据设计方案进行原理样机试制及试验,结果表明:该装置可实现玉米穗质量、果穗长宽、穗行数、行粒数、秃尖区域、籽粒厚度、籽粒长、籽粒宽、穗粒数等考种参数的实时测量,且对果穗长、宽的平均测量精度分别为99.13％,99.25％、对籽粒数量的平均测量精度为99.39％.样机对单个玉米考种时耗时约为27.2 s,连续考种作业时处理速度达4穗/min.该研究为玉米高通量自动考种装备的实现提供了参考.     

Polyphenolics and Antioxidant Capacity of White and Blue Corns Processed into Tortillas and Chips

White and blue corns of Mexican and American origins were lime-cooked to obtain nixtamals with optimal moisture (48–50%) for tortillas and chips. Blue kernels had less bulk density, softer endosperm and, consequently, required less cooking time than the white kernels. The optimum cooking regime for the white kernels was 100°C for 20 min, while the optimum for both pigmented genotypes was 90°C for 0 min (until the lime-cooking solution reached 90°C). Doughs, tortillas, and chips were characterized by total soluble phenolics (TSP), anthocyanins (ACN), and antioxidant capacity (AOX). A dough acidification procedure using fumaric acid (pH 5.2) was assessed as a means to improve TSP, ACN, and AOX retention. The Mexican blue corn had higher AOX (16%) than the American blue genotype, although the latter had a threefold higher TSP content (12.1 g/kg, dwb). Mexican and American blue corns had higher AOX capacity (29.6 and 25.6 μM trolox equivalents [TE]/g dwb), respectively, than the white corn (17.4 μM TE/g). White corns did not have detectable amounts of ACN, while blue Mexican and American kernels contained 342 and 261 mg/kg. Lime cooking had the greatest negative impact on the stability of TSP, ACN, and AOX. However, the acidification reduced ACN, TSP, and AOX losses by 8–23, 3–14, and 4–15%, respectively. Similar ACN losses were observed for both types of blue kernels when processed into nixtamal/dough (47%); however, ACN losses in tortillas and chips manufactured from the American blue genotype were higher (63 and 81%, respectively) than those of Mexican blue corn products (54 and 75%). ACN losses were highly correlated to TSP (r = 0.91) and AOX capacity losses (r = 0.94).     

基于仿生脱粒的鸡喙啄取玉米果穗引起籽粒离散过程分析

在先离散后脱粒工艺基础上,为探究玉米果穗的低损伤离散,该文利用玉米离散试验系统对鸡喙啄取玉米籽粒的过程进行试验研究。结果表明,鸡喙接触玉米籽粒后,籽粒离鸡喙越近,推力的水平分力越大,籽粒运动越明显,越容易从果穗上分离下来,籽粒离鸡喙越远,推力的水平分力越小,籽粒越难与果穗分离;离散过程中,籽粒遵循"组砌规律"进行力的传递,传递的范围近似为"塔形",脱离果穗的籽粒的运动类似于斜抛运动;玉米果穗在果穗切线方向上的受力最大,其次是玉米果穗轴线方向上的受力,垂直于试验台方向上的受力最小;验证试验结果:玉米果穗的平均离散率为67.53%,平均离散损伤率为0.16%,表明模仿鸡喙的离散辊对玉米果穗有较好的离散效果,且损伤率低。该研究对低损伤玉米脱粒系统的设计提供了仿生学思路。     

Effects of Lime‐Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize

Yellow and white maize kernels, masas, tortillas, and nejayote solids were analyzed in terms of lutein, zeaxanthin, cryptoxanthin, β‐carotene, and lipophilic antioxidant (AOX) capacity. The germplasm analyzed included two normal yellow maize, two high‐carotenoid genotypes, and one white for comparison purposes. In general, the yellow maize required 34% more lime‐cooking time compared with the white counterpart. Lime‐cooking significantly changed the extractability of carotenoids in masa and tortillas. No carotenoids were detected in the steepwater or nejayote. The lipophilic AOX activity increased 280‐fold from kernel to masa, but only 70% was retained in the baked tortillas. When masa was baked into tortillas, less than 10% of the carotenoids were retained because of the high temperatures used during baking. Interestingly, tortillas made with the maize kernels with the highest carotenoid content did not have the highest amount of these phytochemicals. Therefore, maize varieties should be evaluated based on the carotenoid content in finished food products instead of the amounts originally found in raw kernels.     

Effects of nitrogen,phosphorus, and potassium nutrition on yield,rates of kernel growth and grain filling periods of two corn hybrids

Abstract

Depression of corn grain yields from nutrient stress has been studied extensively, but effects of nutrient stress on rates of corn development and yield determinants are less well understood. Nutritional effects on the number of kernels/unit area, growth rate/kernel, and duration of growth have implications concerning fertilization practices and yield potentials of crops. Two corn hybrids with equivalent silking dates but having different grain filling periods were grown in a field experiment. Fertility treatments consisted of a N series receiving 0, 112, or 336 kg of N/ha and a P‐K series receiving factorial combinations of 0, 22, or 112 kg of P/ha and 0, 56, or 224 kg of K/ha. Dates for grain initiation and maturity were determined for each plot along with tissue analyses of ear leaves, grain yields, and kernel weights. Concentrations of N and K in ear leaves generally corresponded to treatment levels of these nutrients, although Pioneer Hi‐bred 3390 appeared to be less efficient than Pioneer Hi‐bred 3334 in K uptake. Effects of nutrient stress on yield determinants depended on the determinant and nutrient under consideration. Severe N stress did not change length of grain filling periods, but decreased kernel numbers 30 to 70%. Stress for K, on the other hand, shortened grain filling periods about 13% and had only a slight effect on kernel number. Negligible P stress occurred in the experiment. The two hybrids produced equal quantities of grain/ha/day but the hybrid with a longer filling period (Pioneer 3334) filled many more kernels at a slightly slower rate and for a longer period of time to give a significantly greater grain yield compared to Pioneer 3390.     

挤搓式玉米脱粒机的研制

为了解决我国长期以来存在的种子玉米脱粒损失量大的问题，该文介绍了一种利用挤搓原理的，宽板齿、低转速脱粒滚筒、栅格式凹板结构的玉米脱粒机的设计方法。该系列脱粒机的特点是脱净率高、破碎率低，适应玉米籽粒含水率在13％～20％范围内，既适合普通玉米脱粒、也适合种子玉米脱粒。该玉米脱粒机在设计上采用了挤搓脱粒技术。经过对该应用技术设备的设计、试制、试验、使用及测试，其结果表明，完全适合种子玉米脱粒。该文还介绍了在对该玉米脱粒机进行设计研究过程中初步总结的一些规律和认识。     

基于图像分析的玉米籽粒损伤检测研究

为深入探索玉米籽粒机械损伤的自动、准确、快速识别技术,本试验首先采用灰度法、色度阈值法、色彩恢复的多尺度Retinex法、基于卷积的Sobel法分别对玉米籽粒进行区域分割和质量比较;其次提取玉米籽粒的二值化图像特征,建立玉米籽粒的机械损伤判别分析和逐步剔除模型;最后利用构建和验证集样本对2种模型进行验证。结果表明,基于卷积的Sobel法二值化图像质量最优,其均方误差、峰值信噪比、熵、平均梯度分别为1.813 5、45.545 5 dB、2.838 7 bit/pixel、7.358 4;利用置信区间法得到了正常与机械损伤样本形态特征的最优阈值,各形态指标对判别是否产生机械损伤的贡献程度由大到小依次为面积、周长、最短费特雷直径、最长费特雷直径,其权重系数分别为0.299 5、0.283 2、0.241 7、0.175 5;得到了玉米籽粒多元线性机械损伤判别模型,相关性为0.805,判别分析和逐步剔除模型的平均准确率分别为93.00%、85.67%,构建集与验证集准确率差值分别为2.00%和3.33%。本研究可为玉米籽粒品质视觉检测提供理论依据。     

基于多相机成像的玉米果穗考种参数高通量自动提取方法

实现玉米果穗考种性状的准确、快速获取是提高玉米育种效率的关键环节。该文在前期设计的玉米高通量自动化考种装置基础上,提出了一种基于多相机的玉米果穗考种参数提取方法,通过4个等间隔均匀分布的摄像头同时获取果穗4个方向图像,针对每副图像分别经过背景去除、投影模型构建、籽粒跟踪、考种参数提取等处理,最后根据4副图像的处理结果,综合计算穗长、穗粗、平均粒厚、穗行数、行粒数、穗粒数等考种参数。在玉米高通量自动化考种装置的果穗考种模块上进行试验,结果表明,该文所提方法测得的穗长、穗粗、平均粒厚与人工方法测量值之间的决定系数R2分别为0.997 3、0.984和0.941 5,对穗行数、行粒数的测量精度分别为98.63%、95.35%,为玉米果穗考种参数提取提供了一种新思路,为高通量自动考种装置的实现奠定了基础。     

Effect of Mill Plate Setting and Number of Dynamic Steeping Stages for an Intermittent Milling and Dynamic Steeping (IMDS) Process for Corn

Effect of corn degermination mill parameters (clearance between mill plates and rpm) were assessed on the broken germ and number of whole kernels in mash so as to optimize the cracking procedure for the intermittent milling and dynamic steeping (IMDS) process. The dynamic steep time and number of intermittent milling stages for the IMDS process were also optimized for maximum starch recovery. A comparison was made between the IMDS and the conventional steeping process for fraction yields. A clearance of 0.45–0.48 cm between the plates gave the most optimum processing conditions (minimum broken germ and least amount of whole kernels in mash after cracking). Effect of rpm on germ damage and kernel cracking was not significant when optimum clearance between the degermination plates was maintained. Two stages of intermittent milling with a dynamic steep time of 30 min or higher was recommended because it produced the highest yield of starch and germ. Comparison of the IMDS process with the conventional wet‐milling process showed that starch and gluten yield increased by 1.6 and 4.26%, respectively, in the IMDS process. Germ recovered from the IMDS process was 0.54% lower than that from the conventional steeping process.     

玉米果穗离散元模型构建与脱粒仿真验证

针对玉米脱粒离散元仿真中果穗模型难以表征籽粒分离和芯轴破碎的问题，该研究构建了玉米果穗聚合体离散元模型并进行脱粒仿真验证。基于玉米芯轴3层结构采用分层建模与网格划分方法建立玉米芯轴离散元模型，结合Plackett-Burman试验、最陡爬坡试验、Box-Behnken试验和仿真弯曲试验标定粘结参数；以马齿型玉米籽粒为原型，采用五球粘结的籽粒-芯轴连接方式建立玉米果穗聚合体离散元模型，仿真标定籽粒与芯轴的连接力；最后模拟梯形杆齿、圆头钉齿和纹杆块3种脱粒分离机构的玉米脱粒进程。结果表明：玉米芯轴弯曲破坏力和弯曲刚度仿真结果与实测平均值的相对误差分别为-0.12%和-0.14%，籽粒果柄轴向压缩力和径向压缩力仿真结果与实测平均值的偏差分别为-1.8和2.46 N，3种脱粒分离机构脱粒段仿真区域内籽粒平均法向接触力依次为12.50、12.32和8.03 N，3种脱粒元件对籽粒平均法向接触力的递减趋势与台架试验的籽粒破碎率变化一致，根据籽粒与脱粒元件接触合力的累积频率曲线确定籽粒破碎率的临界接触合力为550 N，仿真未脱净率依次为0.15%、0.37%、0.35%，较台架试验结果分别偏小0.07、偏高0.04和偏小0.25个百分点，沿滚筒轴向籽粒质量分布百分比曲线均表现为正偏态单峰分布，脱粒仿真试验的曲线峰值分别比台架试验高1.03、1.86和0.85个百分点，两者脱粒质量相近。该玉米果穗聚合体离散元模型参数标定准确，能够准确反映籽粒和芯轴的力学特性差异，可还原玉米脱粒分离过程，为后续脱粒分离机构的优化提供参考依据。     

不同品种鲜食糯玉米清汁与籽粒中挥发性成分比较

为研究不同品种鲜食糯玉米香气成分之间的差异,本研究对6个品种糯玉米进行了清汁制作和煮制两种熟化生香处理,并采用顶空固相微萃取法结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对其挥发性成分进行测定。结果表明,清汁中检出的挥发性成分数量和总量均高于籽粒:清汁中检出38种挥发性成分,熟粒中检出24种,其中仅在清汁中检出的成分中有7种为吡嗪类化合物;而各品种糯玉米清汁中检测到的挥发性成分总量是籽粒的3.98~10.92倍。主成分分析(PCA)结果显示,前两个主成分可解释清汁样品总方差的72.6%,高于煮制籽粒(60.9%),但两种PCA结果均显示JDN-517、SYN-602与SYN-11的特色值得关注,并与吡嗪以及醛醇类成分含量差异有关。本研究结果为不同品种鲜食糯玉米风味品质评价中的样品处理以及数据分析提供了一定的参考。     

Composition,Microstructure, Water Imbibition,and Thermal Properties of Abraded Barley

Barley, nonwaxy hull (cvs. Crystal and Meltan) and waxy hull-less (cvs. Merlin and Waxbar), was abraded at 10, 20, and 40% of kernel weight on a laboratory scale and commercially abraded at two levels: fine and coarse. In 40% abraded kernels of Crystal, protein, ash, and free lipids contents decreased by 1.6, 1.4, and 1.4%, respectively, and starch and β-glucans contents increased by 16 and 1.2%, respectively, compared to nonabraded kernels. Merlin showed smaller changes in the levels of these components, except for proteins. Changes in starch and protein in laboratory abraded barley were used to estimate the level of barley abrasion on a commercial scale. Scanning electron microscope pictures revealed that in nonwaxy barley at 10% abrasion the hull and part of the seed coat were absent, whereas waxy barley lost all of the seed coat and most of the aleurone layer. Maximum water imbibition of 40% abraded waxy barley was reached after 5 hr of soaking, whereas nonwaxy barley needed 8 hr to level off. Nonwaxy barley kernels at 20% abrasion and cooked for 10 min required 52 N to compress to 50% thickness, whereas waxy barley needed only 28 N. Changes in chemical composition and microstructure due to abrasion had a strong effect on the thermal properties of kernels during cooking. The extent to which barley starch was gelatinized during cooking was evaluated by differential scanning calorimetry. Crystal and Merlin showed significant decreases in enthalpy value for 40% compared to 10% abraded barley. These results indicate that when a large portion of the outer layer of barley is removed, water and heat penetrate more quickly into kernels during cooking, causing more starch to be gelatinized. The results obtained in this study indicate that changes in composition and microstructure due to abrasion affect the rate of water imbibition, hardness of cooked kernels, and enthalpy value of starch. Composition and properties of laboratory abraded barley could be used to predict the level of abrasion and properties of barley abraded on a commercial scale within the same cultivar.