Physicochemical Properties of Hull-less Barley Flours Prepared with Different Grinding Mills

제분방법에 따른 쌀보리가루의 이화학적 특성

  • 이영택 (선문대학교 식량자원식품가공학부) ;
  • 석호문 (한국식품개발연구원) ;
  • 조미경 (한국식품개발연구원) ;
  • 김성수 (한국식품개발연구원)
  • Published : 1996.12.30

Abstract

During the pearling process of hull-less barley, protein, lipid, ash and insoluble dietary fiber (IDF) contents decreased, while soluble dietary fiber (SDF) and ${\beta}-glucan$ contents slightly increased. Depending on milling methods and types of grinding mills used, there were differences in particle size distribution of barley flour. Flour particle size was smaller in the following order of Fitz mill, Ball mill, Pin mill, Cyclotec sample mill and Jet mill. Color (brightness) was closely related to the particle size of barley flour. Damaged starch (%) in pearled barley flour was the highest in Jet mill among different mills. Flours prepared with Cyclone mill and Pin mill had a reasonable amount of damaged starch. Flour produced by Fitz mill showed the lowest amount of damaged starch. Scanning electron microscopy (SEM) of the flour samples demonstrated different sizes and shapes of particles consisting of starch granules and cell wall materials. Damaged starch tended to increase water absorption index (WAI), water solubility index (WSI), and water retention capacity (WRC). Pasting viscosity determined by amylograph was relatively high in Pin-milled and Cyclone-milled flours. Viscosity was the lowest in coarsely ground flour by Fits mill.

Keywords

hull-less barley;milling;barley flour;physicochemical properties