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KMID : 0380619750070020096
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Korean Journal of Food Science and Technology
1975 Volume.7 No. 2 p.96 ~ p.99
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A note on Methods of Milling Naked Barley and Wheat - Naked Barley Mixture .
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김동원/Kim, D W
권태완/최홍식/김희갑/Kwon, T W/Cheigh, H S/Kim, H K
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Abstract
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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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