Starch is a naturally occurring substance in most plants and is used as energy storage. It is a component that mainly consists of amylose and Amylopectin. Together they build a complex pattern which gives starch its specific properties. The proportion of amylose and Amylopectin varies in different plants but generally starch consists of 25 % amylose and 75 % Amylopectin. There have been discoveries of barley varieties containing 100 % Amylopectin called ?waxy starches? or ?waxy barley? as well as varieties that have a high content of amylose, around 70 % and these are called ?amylotypes?.

The high viscosity of barley material makes starch isolation problematical using regular methods established for cereals. An adjusted starch isolation method has been set up for barley, based on fractionation and purification. The focus is on attaining truly representative isolates of six flour samples selected for widely differing characteristics within the research program BarleyFunFood (BFF). Beside establishment of the method, this diploma work aspires to serve the BFF with isolated material of sufficient yield valid for further starch characterisation. A pre study was conducted evaluating available wet mixing equipment, experimental conditions and mode of procedure.