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KMID : 0380619760080010042
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 1 p.42 ~ p.46
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Studies on the Properties of Barley and Naked Barley Starch
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Abstract
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In order to compare the quality of starches, isolated from the various barley and naked barley species, the gelatinization-temperature and alkali number were determined for 11 species of barley and 13 species of naked barley. The results are as follows;
1. Geiatinizations start at 51-59℃ and complete at 58-64℃ in range. Average gelatinization temperature of the starches from naked barter showed 3℃ lower than those from barley while small differences were observed between species for both barleys.
2. Alkali number varies between 8.0 to 9.5. No significant changes of alkali number were observed between both barleys (8.8 for naked barley and 8.7 for barley in average).
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