• Title, Summary, Keyword: barley bran

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Effect of Barley Bran Flour Addition on the Quality of Bread (보리등겨 가루 첨가가 식빵의 품질에 미치는 영향)

  • Choi, Ung-Kyu
    • Korean Journal of Food Science and Technology
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    • v.37 no.5
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    • pp.746-750
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    • 2005
  • Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than control group. Hardness of breads increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

Effects of Barley Bran on the Quality of Sugar-Snap Cookie and Muffin (보리 도정 겨의 첨가가 쿠키와 머핀의 품질에 미치는 영향)

  • Kim, Joon-Hee;Lee, Young-Tack
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.8
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    • pp.1367-1372
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    • 2004
  • The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.

Comparison of the Flavor Components of Barley Bran, Barley Meju and Sigumjang (보리등겨, 보리메주 및 시금장의 휘발성 향기성분 조성 비교)

  • Choi, Ung-Kyu;Kwak, Dong-Ju;Son, Dong-Hwa
    • Korean Journal of Food Preservation
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    • v.7 no.3
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    • pp.303-307
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    • 2000
  • This study was conducted to investigate difference of the flavor components of barley bran, barley meju and sigumjang. The number of flavor components identified in barely meju and sigumjang was 46, 67 and 61, respectively. Among the flavor components in sigumjang, tetramethylpyrazine was the most dominant and followed by 2-furancarboxaldehyde, ethyl palmitate, 4-ethylphenol. Among the 13 kinds of flavor components commonly identified in thest samples, butanoic acid, hexanoic acid, heptanoic acid, octanoic acid and 2-pentylfuran were the most abundant in barley bran and followed by barley meju and sigumjang. In the mean while the content of nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde and tetramethylpyrazine were the most dominant in sigumjang followed by barley meju and barley bran.

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Rheological Properties of Dough Added with Barley Bran (보리등겨 첨가 반죽의 물성변화)

  • Choi, Ung-Kyu;Yoo, Byung-Hyuk;Son, Dong-Hwa;Kwon, Dae-Jun;Kim, Mi-Hyang;Kim, Young-Ho
    • Korean Journal of Food Science and Technology
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    • v.37 no.5
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    • pp.751-756
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    • 2005
  • Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis

  • Choi, Ung-Kyu;Kim, Mi-Hyang;Kwon, O-Jun;Lee, Tae-Jong;Lee, Nan-Hee
    • Food Science and Biotechnology
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    • v.16 no.1
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    • pp.23-28
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    • 2007
  • A linear correlation was found by stepwise multiple regression analysis between the sensory score of barley bran sauce aroma and the absolute gas chromatogram (GC) data transformed with square root. In spite of highly significant relationship between the quantity of the peak and the sensory score, it is difficult to estimate the aroma quality of barley bran sauce samples on the basis of only one peak. Peak 29 (methyl 9,12,15-octadecatrienoate) contributed most to the aroma of barley bran sauce. This was followed by 27 (methyl 9,12-octadecadienoate), 28 (ethyl 9,12-octadecadienoate), 12 (phenyl acetaldehyde), and 9 (methyl furfural) in terms of absolute value. When it was calculated using absolute value transformed by square root, peak 28 (ethyl 9,12-octadecadienoate) made the highest contribution to the aroma of barley bran sauce of among the peaks. It was followed by 31 (9,12-octadecadienoic acid), 27 (methyl 9,12-octadecadienoate), 12 (phenyl acetaldehyde), and 29 (methyl 9,12,15-octadecatrienoate).

Evaluation of Barley Bran Sauce Aroma by Multiple Regression Analysis

  • Choi, Ung-Kyu
    • Food Science and Biotechnology
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    • v.14 no.5
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    • pp.656-660
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    • 2005
  • The relationship between the gas chromatographic (GC) patterns of sauce made of barley bran and ranked order in sensory analysis was investigated by multiple regression analysis (MRA). Most of the 42 barley bran sauce samples comprised about 34 peaks, in which the content of 9, 12-octadecanoic acid methyl ester was the highest, followed by those of 2-furanmethanol and 2-furancarboxaldehyde. It is difficult to estimate the aroma quality of barley bran sauce samples on the basis of only one peak. The 34 aroma compounds of the 42 samples were analyzed by an MRA model featuring six transformations. The most precise fit was calculated from the absolute value transformed with the root square of each peak, and the multiple determination coefficient showed that 91.6% of the variation in the sensory score could be explained on the basis of GC data.

Studies on the Wild Yeasts in Korea(IV) (한국산 야생효모에 관한 연구 4)

  • 박명삼
    • Korean Journal of Microbiology
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    • v.11 no.4
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    • pp.157-166
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    • 1973
  • Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose, $KNO_2$ and $KNO_3$. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.

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${\beta}-Glucan$ Enrichment from Pearled Barley and Milled Barley Fractions (보리의 도정 및 제분분획을 이용한 ${\beta}-Glucan$의 강화)

  • Lee, Young-Tack;Seog, Ho-Moon;Cho, Mi-Kyung
    • Korean Journal of Food Science and Technology
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    • v.29 no.5
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    • pp.888-894
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    • 1997
  • Two hulled and two hull-less barley varieties were investigated for ${\beta}-glucan$ enrichment. Hull-less barleys contained higher levels of total ${\beta}-glucan$ than hulled barleys, and were thus suitable as starting materials for preparing ${\beta}-glucan-rich$ fractions. Particularly, a waxy type (Suweon-291) of hull-less barley was found to have high soluble dietary fiber content containing primarily ${\beta}-glucan$, compared to the other non-waxy barley varieties. ${\beta}-Glucan$ content of barley during pearling process was measured, and the highest value was observed at the pearling yield of approximately $70{\sim}75%$. The pearled barley grains were ground and sieved to yield ${\beta}-Glucan$ enriched fractions containing up to 22% ${\beta}-glucan$. In the meanwhile, whole barley samples were directly milled by $B{\ddot{u}}hler$ mill to produce bran, shorts, break flour and reduction flour. ${\beta}-Glucan$ contents in the bran and shorts from the milled stream were relatively high, and further concentration of ${\beta}-glucan$ could be accomplished by successive sieving of the bran and shorts fractions. Pearled barley and milled stream could be used to prepare barley fractions with ${\beta}-glucan$ concentrations $2.4{\sim}3.1$ times those of the original barley grain. Water solubility of barley ${\beta}-glucan$ from pearled barley and the milled stream was in the range of $40{\sim}81%$.

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Production of γ-aminobutyric Acid Using the Korean Hull-less Barley Bran with Glutamate (국내산 쌀보리 맥강을 이용한 glutamate로부터 GABA 생산)

  • Lee, Mi Ja;Kim, Shin Hye;Kim, Hyung Soon;Kim, Hyun Young;Seo, Woo Duck;Choi, Sik Won;Lee, Kwang Sik;Jang, Ki Chang
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.63 no.1
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    • pp.35-40
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    • 2018
  • ${\gamma}$-Aminobutyric acid (GABA) has antihypertensive and anti-stress effects on humans. The present study aimed to investigate the effect of glutamate concentration, bran content, and barley cultivars on GABA production and determine the optimal reaction condition. Barley bran resulted in higher GABA productivity compared with that of rice bran. The higher the bran content, the higher was the GABA productivity. Furthermore, high glutamate concentration resulted in high GABA production. However, there was a decrease in the glutamate conversion rate. The production of GABA varied with temperature and barley cultivar. The optimal condition for GABA production using barley bran was 0.15 g/mL barley content, 10 mM glutamate concentration, and $20^{\circ}C$ reaction temperature. Under optimal condition, the GABA concentration was 10.34 mM, and glutamate conversion rate was 75.1%. Furthermore, the GABA productivity of the GABA production reaction using barley bran differed depending on the cultivar. Dasong and Yeongbaekchal showed higher GABA productivity than that by other cultivars.

Extraction and Physicochemical Characterization of Barley Bran $\beta$-glucan (보리겨 $\beta$-glucan의 추출 및 이화학적 특성)

  • 김선영;유정희
    • Korean journal of food and cookery science
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    • v.19 no.5
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    • pp.616-623
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    • 2003
  • Waxy barley brans were collected during the pearling process. The extraction of $\beta$-glucan from barley bran was effected by the extraction conditions. The $\beta$-glucan content increased with temperature, but not with pH. The highest yield, 6.5%, was achieved at pH 7.0 and 55$^{\circ}C$. At pH 10 and 45$^{\circ}C$, 48.5% of the $\beta$-glucan in barley bran was recovered in the gum product, with 54.6% purity. The protein and starch contaminations were high, reaching 13.6 and 23.7%, respectively. The $\beta$-glucan content was greatest in the subaleurone and aleurone regions (bran fractions 1, 2, 3 and 4), and declined considerably toward the inner layers. A monosaccharide analysis of the purified, $\beta$-glucan, from bran fractions 1, 2, 3 and 4, indicated that glucose constituted the majority of the gum. The small amounts of the arabinose and xylose found in the gum may indicate the presence of arabinoxylans as minor constituents. The molecular weights of the $\beta$-glucans isolated from bran fractions 1,2 and 3 were found to be 4.09${\times}$10$^{5}$ ∼-4.41${\times}$10$^{5}$ . The major glycosidic linkages of the $\beta$-glucans demonstrated the presence of 2, 4, 6-Me-Glc and 2, 3, 6-Me-Glc. When flow behaviors of barley bran $\beta$-glucan were examined, $\beta$-glucan exhibited pseudoplastic fluid properties.