Studies on the Utilization of Naked Barley Flour (I)

맥분(麥粉)의 이용(利用)에 관한 연구(硏究) (I)

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.

맥분(麥粉)의 가공적성(加工適性)을 알아보기 위해서 나맥(裸麥) Sedohadaka(1971년도(年度) 수확(收穫), 전남지방산(全南地方産))을 정맥(精麥)한 후 다시 제분(製粉)하여, 이것의 일반성분(一般成分) 및 아미노산조성(酸組性)과 점성(粘性), 팽화력(膨化力) 나맥전분(裸麥澱粉)의 amylose 함량(含量), 이것의 alkali number와 blue value, 및 X 선회절상(線廻折像)을 조사(調査)한 결과(結果)는 다음과 같다. 1) 조나맥(粗裸麥)을 81.6%, 79.2%, 74.1%로 제분(製粉)하는 경우 조섬유(粗纖維)의 함량(含量)이 $2.48{\sim}2.36%$로서 소맥분(小麥粉)에 비해서 높은 편이다. 2) 나맥분(裸麥粉)의 호화개시온도(糊化開始溫度)는 소맥분(小麥粉)과 비슷하였으나 나맥전분(裸麥澱粉)의 그것은 $89.5^{\circ}C$로 곡류전분중(穀類澱粉中)에서 높은 편이다. 나맥전분(裸麥澱粉)의 amylose 함량(含量)은 28.5%로 소맥전분(小麥澱粉)과 비슷하였다. 3) 나맥분(裸麥粉)의 팽화력(膨化力)은 곡류전분(穀類澱粉)보다 낮은 편이다. 4) 나맥전분(裸麥澱粉)의 X 선회절도(線回折圖)에 의하면 그 결정화도(結晶化度)가 멥쌀전분보다 낮은 경향이다.