Studies on the Utilization of Naked Barley Flour (I)

맥분(麥粉)의 이용(利用)에 관한 연구(硏究) (I)

  • Kim, Hyong-Soo (Research Institute of Home Science, Yonsei University) ;
  • Lee, Ki-Yull (Research Institute of Home Science, Yonsei University) ;
  • Choi, E-Soon (Research Institute of Home Science, Yonsei University)
  • 김형수 (연세대학교 가정대학 생활과학연구소) ;
  • 이기열 (연세대학교 가정대학 생활과학연구소) ;
  • 최이순 (연세대학교 가정대학 생활과학연구소)
  • Published : 1972.06.28

Abstract

In order to study the processing adaptability of naked barley, SEDOHADAKA variety produced in Cheolanam-do(1971) was milled after polishing and examined with respect to its proximate principles, amino acid composition, viscosity, raising power, and amylose content, alkali number, blue value and X-ray diffraction pattern of its starch. The results are summarized as fllows: 1) Crude fiber content of naked barley which was milled at 81.6% (A), 79.2% (B) and 74.1% (C) was $2.48{\sim}2.36%$, indicating higher level than wheat flour. 2) Whereas the initial gelatinization temperature of naked barley flour was similar to that of wheat flour, the value of naked barley starch was $89.5^{\circ}C$, higher than that of wheat starch, Amylose content of naked barley starch was 28.5%, similar to wheat starch. 3) Raising power of naked barley starch was generally lower than that common cereal starches. 4) According to the X-ray diffraction pattern diagram, the degree of crystallization was lower in naked barley starch than in non-glutinous rice starch.

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