Abstract: Waxy barley grain is processed by a series of processing steps to produce beta-glucan solids, a bran residue, a protein concentrate, barley oil and a maltose syrup in uncontaminated form. The process involves steps of mixing a meal produced from waxy barley grain with water, separating barley solids and a water extract, heating the water extract and separating coagulated protein and beta-glucan solids, mixing the barley solids with water and separating a bran fraction and crude starch, forming a dough from the crude starch and separating gluten and waxy barley starch from the dough, mixing the bran fraction with water and enzymes to carry out starch conversion and produce a liquid mixture, separating solids from the liquid mixture, extracting the solids with alcohol to produce oil and recovering maltose syrup from liquid remaining after separating the solids.

Abstract: Waxy barley grain of reduced particle size is heated to inactivate natural enzymes to obtain an enzyme inactivated meal, and beta-glucans are extracted from the meal with water. Preferably, inactivation of enzymes is by heating at about 90.degree.-115.degree. C. for about 1 to 2 hours. Solids obtained by separation during extraction are treated with alpha-amylase, beta-amylase and beta-glucanase to obtain starch conversion. Barley oil, high protein concentrate and maltose syrup are recovered.

Abstract: The processing of waxy barley grain by a series of sequential steps to produce a carbohydrate syrup having a high maltose content, novel protein products, a gluten-like product, a barley oil, a carbohydrate gum, all useful in the food industry, and a fermentable product which can be converted to alcohol. The processing steps comprise conditioning and milling of waxy barley grain, separation of starches, conversion of starch residues by liquifaction and saccharification to the syrup and protein products, and recovery of the products and by-products.

Abstract: The processing of barley grain by a series of sequential steps to produce a carbohydrate syrup having a high maltose content, novel protein products, a gluten-like product, a carbohydrate gum, all useful in the food industry, and a fermentable product which can be converted to alcohol. The processing steps comprise conditioning and milling, separation of starches, conversion of starch residues to the syrup and protein products, and recovery of the products and by-products.

Abstract: Beer is brewed by a method in which a malted grain is combined with starch from a barley variety characterized by containing starch granules which are self-liquefying and produced by cross-breeding a first barley variety characterized by a hulless gene, n n on chromosome 1 and a second barley variety which is characterized by a waxy endosperm gene wx wx on chromosome 1.