Water Uptake Rate and Degree of Gelatinization During Cooking of Pressed, Cutted and Pearled Barley

압맥, 할맥과 보리쌀의 수분흡수 및 가열시 조리도의 비교

  • Sohn, Jung-Woo (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yum, Cho-Ae (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Jang, Myung-Sook (Department of Home Economics Education, Kwandong College) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 손정우 (숙명여자대학교 식품영양학과) ;
  • 염초애 (숙명여자대학교 식품영양학과) ;
  • 장명숙 (관동대학 가정교육학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1987.04.01


Water uptake rates of barley (pressed, cutted and pearled) at $20^{\circ}C{\sim}50^{\circ}C$ were determined by measuring the weight gain during soaking. Pressed barley absorbed water at the fastest rate, whereas pearled barley at the slowest rate. The former was the most temperature dependent during hydration. Degree of gelatinization, determined by X-ray diffractometry, during cooking at $100^{\circ}C$ indicated that the pressed barley cooked 1.4- and 2-times faster than Gutted and pearled barley, respectively.