Studies on the Preparation of Polished ${\alpha}-Barley$ -II. Cooking Characteristics of ${\alpha}-Barley$-

${\alpha}$화 보리쌀의 제조에 관한 연구 -제 2 보 : ${\alpha}$화 보리쌀의 취반특성-

  • 김형수 (연세대학교 식생활학과) ;
  • 강옥주 (연세대학교 식생활학과) ;
  • 류은순 (연세대학교 식생활학과)
  • Published : 1983.01.01

Abstract

Alpha-barleys prepared by boiling had the highest water absorption and those prepared by autoclaving showed the lowest water absorption among all the treatments, but all of ${\alpha}-barleys$ were higher than untreated barleys. The values of hardness on cooked ${\alpha}-barleys$ decreased as the degree of polishing increased, and untreated burleys showed the higher values than ${\alpha}-barleys$. There were no significant difference in total scores of sensory evaluation between ${\alpha}-barley-rice$ mixtures and untreated barley-rice mixtures after cooking.

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