• Korean Journal of Food Science and Technology
• /
• v.6 no.3
• /
• pp.133-137
• /
• 1974

In and attempt to investigate the milling method of barley, four kinds of barley were used for this study. The results are summerized as follow: 1) The optimum tempering and priority of milling quality of barley is shown as following table. Barley is Tempering moisture 15%, Tempering time 24hr. Naked barley is Tempering moisture 14%, Tempering time 48hr. Barley and Naked barley are Tempering moisture 13%, Tempering time 48hr. 2) Economic value of pearled materials milling is disadvantageous, because of the milling expenses are burdensome and flour extractions are fallen down 12.5% in barley and 13.6% in naked barley as compared with unpearled materials milling. 3) Wheat flour milling process may be used without any adjustment when mixed with 90% of wheat and 10% of barley. 4) Unpearled naked barley is the most suitable for flour milling when mixed with wheat.

• Korean Journal of Food Science and Technology
• /
• v.10 no.2
• /
• pp.109-111
• /
• 1978

Three kinds of domestic summer grains, barley, naked-barley & wheat were used for the assessment of ash, protein, fat, crude fiber, calcium, iron & thiamine contents in the grain-pearling and flour-milling processes at the 60%, 70%, 80%, 90% yield bases and the following results were obtained. 1) Ash, protein, fat, crude fiber, calcium, iron & thiamine contents of milled grains were proportional to the milling yield in grain-pearling and flour-milling processes. 2) In the case of pearled barley, the average content of ash was 0.83%, protein was 1.31%, fat was 0.40%, crude fiber was 0.75%, calcium was 3.03mg%, iron was 2.40mg% and thiamine was 0.14% lower than the barley flour at the same level of milling yield. 3) In the case of pearled naked-barley, the average content of ash was 0.41%, protein was 1.96%, fat was is 0.33%, crude fiber was 0.84%, calcium was 4.54mg%, iron was 1.19mg% and thiamine was 0.10mg% lower than the naked-barley flour at the same level of milling yield. 4) In the case of pearled wheat, the average content of ash was 0.28%, protein was 2.25%, fat was 0.05%, crude fiber was 0.25%, calcium was 4.31mg%, iron was 0.12mg% and thiamine was 0.15mg% higher than the wheat flour at the same level of milling yield.

• Preventive Nutrition and Food Science
• /
• v.21 no.4
• /
• pp.367-372
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.10 no.1
• /
• pp.11-15
• /
• 1978

Barley (variety, Bangsa No. 6) was milled on a stone mill with 60% flour extraction. Rheological and baking properties of composites containing 5 and 10% of the barley flour with wheat flour (11.4% protein) were investigated. As the barley flour level was increased, amylograph paste viscosities increased at all reference points and farinograph stability decreased. However, no significant differences were noted in the proportional number measured with extensigraph with the various flours. Loaf volume and the staling rate of bread decreased and increased respectively as the barley flour level was increased.

• Korean Journal of Food Science and Technology
• /
• v.5 no.1
• /
• pp.25-32
• /
• 1973

Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing $10{\sim}20%$ defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality. 2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste. 3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product. 4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.

• Applied Biological Chemistry
• /
• v.32 no.4
• /
• pp.441-443
• /
• 1989

The major kernels$(7{\sim}10\;mesh)$ of naked barley were pearled to give an average yield for each pearling of about 5% flour, with 70% of the naked barley left as residual kernel. The contents of protein, fat and ash were in the highest in the fraction of 1,2 and 3, respectively. These fractions contained 1, 4 times of protein, 3.16 times of fat and 3.08 times of ash more than those values of original kernel. Residual kernels contained 62% of protein, 38% of fat and 35% of ash in the original kernel. Among minerals, the content of Ca, Na, Fe and Mn were in the highest in fraction 1 ; P, Mg and Zn in fraction 2 ; and K and Cu in fraction 3. Concentrations of these minerals were the lowest in the residual kernel. Magnesium showed the deepest concentration gradient, while iron was evenly distributed within the kernel.

• Korean Journal of Food Science and Technology
• /
• v.9 no.2
• /
• pp.106-115
• /
• 1977

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.99-107
• /
• 1984

Naked barley flour(Baekdong cultivar) was examined with respect to its pasting properties by means of Brabender amylograph after adding barley lipids, fatty acids, vegetable oils and emulsifiers at 1% level. Amylogram of barley flour showed a similar gelatinization temperature but higher paste viscosities at all reference points as compared with wheat flour. Barley flour showed lower amylograph curves by defatting with n-hexane, namely reductions in initial gelatinization point, maximum viscosity and setback value. But re-addition of n-hexane extract to the defatted flour essentially reproduced the curve obtained in the undefatted flour. Addition of polar and nonpolar lipids exhibited different effects on the pasting properties of barley flour. Polar lipids generally increased maximum viscosity a little while non-polar lipids increased the maximum viscosity substantially. Addition of increasing amounts of nonpolar lipids was found to progressively increase the maximum viscosity. Addition of fatty acids increaed th maximum viscosity and delayed the peak time. The maximum viscosity of defatted barley flour impregnated with unsaturated fatty acids was higher than that of defatted barley flour impregnated with saturated fatty acids Increasing amounts of linoleic acid were fount to progressively increase the maximum viscosity and to delay the peak time of defatted barley flour. Addition of six vegetable oils lowered the gelatinization temperature and rasied the maximum viscosity and temperature at maximum viscosity. Addition of increasing amount of peanut oil was found to decrease the maximum viscosity. The effect of emulsifiers was greater in undefatted flour than in defatted flour. The maximum viscosity of defatted flour was slightly affected by Methocel 50, Methocel 1500 and Emulthin, and substantially increased by Methocel 4000, sodium polyacrylate and calcium stearyl lactylate.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.1
• /
• pp.109-114
• /
• 1989

Bound lipids(BL) of naked barley(Hordeum vulgare L.) were extracted by different methods and the composition of BL was determined by the procedures of column chromatography, thin layer chromatography and gas chromatography. For the extraction, after free lipids were removed from barley flour by petroleum ether(PE) extraction and then BL were extracted from PE treated flour by the solvent systems of water-saturated butanol(WSB) at $25^{\circ}C$(WSB-LT) and at $95^{\circ}C$ (WSB-HT). BL were extracted by WSB-HT with higher extraction yield as 1.5% as dry basis of flour. The contents of neutral lipids(NL), glycolipids(GL) and phospholipid(PL) in BL were $20.7{\sim}35.5%$, $28.7{\sim}32.4%$, $32.1{\sim}50.6%$, respectively with particularly higher content of PL in WSB-HT as 50.6%. Digalactosyl-diglycerides $(40.2{\sim}44.8%)$, monogalactosyl-diglycerides $(20.3{\sim}31.1%)$, sterly glycerides$(11.2{\sim}15.2%)$ and cereb rosides$(11.6{\sim}12.9%)$ were observed in GL. Of the PL in BL, lysophosphatidyl choline, phosphatidyl choline and phosphatidyl serine, and phosphatidyl ethanolamine were the major components. The predominent fatty acids of NL, GL and PL were linoleic and palmitic acids, however, no significant difference was observed in the composition of fatty acids between two extraction methods.

• Korean journal of food and cookery science
• /
• v.15 no.3
• /
• pp.238-243
• /
• 1999

For the development of technique for isolation of naked barley starch from Youngsan variety, optimum conditions of the isolation process were investigated. The effect of blending was examined and the results showed that 29.7% starch yield was obtained by 6 times of blending. After the blending, the barley starch contained 3.2% protein, 0.7% fat, 0.4% fiber, 0.4% ash and 2.8% ${eta}$-glucan. The opitmum conditions of ${eta}$-glucanase treatment were studied and the results showed that the amount of ${eta}$-glucanase and barley flour-water ratio were 60,000 unit and 1/2, the optimum steeping temperature, pH were $45^{\circ}C$ and 6.5, respectively. The effect of alkali treatment which would be supposed to increase the yield and purity of the barley starch was also examined. 76.7% starch content was obtained by 2 hr of alkali treatment. After all the treatment of isolation process, the barley starch finally contained 0.2% protein and 0.1% ${eta}$-glucan.