• Title, Summary, Keyword: naked barley flour

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Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends - I. Variations of loaf volume of naked barley bread and mixed naked barley-wheat bread prepared by lactic acid method - (쌀보리 및 쌀보리-밀 복합분(複合粉)의 제빵 적성에 관한 연구 - 제 1 보 : 젖산 발효법에 의(依)한 쌀보리 가루 및 복합분(複合粉) 빵의부피(loaf volume)의 변화(變化) -)

  • Rhee, Chul;Bae, Song-Hwan;Yang, Han-Chul
    • Korean Journal of Food Science and Technology
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    • v.14 no.4
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    • pp.370-374
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    • 1982
  • Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

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Rheological and Milling Characteristics of Naked and Covered Barley Varieties (겉보리와 쌀보리의 제분특성 및 점조성)

  • Cheigh, Hong-Sik;Snyder, Harry E.;Kwon, Tai-Wan
    • Korean Journal of Food Science and Technology
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    • v.7 no.2
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    • pp.85-90
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    • 1975
  • Milling yields from naked barley varieties were found to be approximately 10% greater with a constant milling rate than yields from covered barley varieties. Also, the ash content of flour from naked barley varieties is less than from covered barley. Amylograms from barley flours showed higher viscosity for the naked varieties than for covered varieties. Farinograms of doughs prepared from 10:90 and 30:70 barley: wheat flour mixtures indicated general deterioration of bread baking qualities with increasing additions of barley flour. A comparison of bread baking qualities between naked and covered barley flours showed greater stability, greater elasticity, and less weakening with naked barley flour than with covered barley flour.

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Preparation and Evaluation of Dried Noodles Using Barley-Wheat and Barley-Soybean Flours (보리-밀 및 보리-콩 복합분(複合粉)의 제면성(製麵性) 및 제품특성(製品特性)에 관(關)한 연구(硏究))

  • Cheigh, Hong-Sik;Ryu, Chung-Hee;Kwon, Tai-Wan
    • Korean Journal of Food Science and Technology
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    • v.8 no.4
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    • pp.236-241
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    • 1976
  • A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

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A note on Methods of Milling Naked Barley and Wheat-Naked Barley Mixture (쌀보리 단독제분 및 혼합제분 방법에 관한 연구)

  • Cheigh, H.S.;Kwon, T.W.;Kim, H.K.;Kim, D.W.
    • Korean Journal of Food Science and Technology
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    • v.7 no.2
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    • pp.96-99
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    • 1975
  • In order to establish an optimal flour milling method for naked barley, the tempering conditions, milling after pearling and mixed flour milling of naked barley with wheat were studied, and the following results were obtained. 1. For the tempering of naked barley, treatment for 48 hours at a moisture level of 13. 5% and addition of 0. 5% water prior to the flour milling is the most useful procedure. 2. The pearling of naked barley before or after tempering lowers the ash content in the flour, but the yield is reduced considerably and two steps of processing make the procedure unsuitable. 3. For the mixed flour milling, the mixing ratio of naked barley to wheat ranging from 10 : 90 to 20 : 80 is optimal.

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Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends -II. Rheological Properties of Barley-Wheat Blend Doughs and the Variations of Loaf Volumes with Addition of Food Additives- (쌀보리 및 쌀보리 밀 복합분(複合粉)의 제빵 적성(適性)에 관한 연구(硏究) -제 2 보 : 쌀보리 밀 복합분(複合粉)의 물리적 성질과 첨가제에 의한 빵의 부피 변화(變化)-)

  • Rhee, Chul;Bae, Song-Whan;Yang, Han-Chul
    • Korean Journal of Food Science and Technology
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    • v.15 no.2
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    • pp.112-117
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    • 1983
  • The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.

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Development of Composite Flours and Their Products Utilizing Domestic Raw Materials - I. Physical and Chemical Properties and Nutritional Test of Composite Flour Materials - (국산원료(國産原料)를 활용(活用)한 복합분(複合粉) 및 제품개발(製品開發)에 관한 연구(硏究) - 제 1 보 원료분(原料粉)의 이화학적성상(理化學的性狀) 및 영양시험(營養試驗) -)

  • Kim, Hyong-Soo;Lee, Kwan-Young;Kim, Sung-Kih;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.5 no.1
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    • pp.6-15
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    • 1973
  • In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.

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A Note on the Preparation and Evaluation of Ramyon (deep fat fried instant noodle) Using Barley-wheat Composite Flours (보리-밀 복합분(複合粉)의 라면제조(製造) 및 제품특성(製品特性)에 관(關)하여)

  • Ryu, Chung-Hee;Cheigh, Hong-Sik;Kwon, Tai-Wan
    • Korean Journal of Food Science and Technology
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    • v.9 no.1
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    • pp.81-83
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    • 1977
  • A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

  • Yoon, Sung-Jin;Lee, Youngseung;Yoo, Byoungseung
    • Preventive Nutrition and Food Science
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    • v.21 no.4
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    • pp.367-372
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    • 2016
  • To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.

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;Lee, Ki-Yull;Choi, E-Soon
    • Korean Journal of Food Science and Technology
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    • v.4 no.2
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    • pp.77-83
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    • 1972
  • 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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Preparation of High-Fiber Bread with Barley Flour (보리가루를 이용한 고식이섬유 빵의 제조)

  • Cho, Mi-Kyung;Lee, Won-Jong
    • Korean Journal of Food Science and Technology
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    • v.28 no.4
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    • pp.702-706
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    • 1996
  • Husked barley contained 17.2% dietary fiber and naked barley contained 14.9% dietary fiber. The barley was ground in a Udy cyclotec mill having a 0.5 mm screen and sieved with a 400-mesh screen (38 m openings). Coarse material of naked barley retained by the screen, with a weight yield of 54.1%, contained 7.0% soluble dietary fiber, 13.9% insoluble dietary filer and 20.9% total dietray fiber. As the naked barley flour level increased in bread baking, the water absorption, mixing time, and loaf weight increased, but the loaf volume decreased. Barley flour was added to wheat flour at a replacement level of 10% without a large adverse effect on bread quality, and the dietary fiber content of bread was increased from 3.0% to 5.0%. The soluble dietary fiber content was not changed, but the insoluble dietary fiber content was increased during the baking process.

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