Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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.

압맥, 할맥 및 보리쌀을 $20{\sim}$50^{\circ}C$의 물에 6시간 침지 시키면서 수분흡수속도를 비교하였다. 압맥은 할맥보다 할맥은 겉보리에 비하여 높은 수분흡수를 나타내었으며 온도가 높아질수록 수분흡수속도가 증가하였고 압맥이 온도 의존성이 가장 높았다. 또한$100^{\circ}C$에서 가열시 호화완료 시간은 압맥이 할맥 및 보러쌀 보다 각각 1.4배 및 2배 빨랐다.

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