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KMID : 0380619750070020085
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Korean Journal of Food Science and Technology
1975 Volume.7 No. 2 p.85 ~ p.90
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Rheological and Milling Characteristics of Naked and Covered Barley Varieties
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권태완/Kwon, Tai Wan
최홍식/Snyder, Harry E/Cheigh, Hong Sik
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Abstract
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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 Boughs 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 ◎lasticity, and less wea◎◎ning with naked barley flour than with covered barley flour.
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