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KMID : 0380619810130040334
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 4 p.334 ~ p.339
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Relationships among the Roasting Conditions , Colors and Extractable Solid Content of Roasted Barley
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Abstract
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Surface color, water extract color and soluble solids of the roasted barley resulted from the various roasting conditions were determined to establish the optimum roasting conditions.
The correlation coefficients between the surface color of the roasted barley and its ground was in the range from 0.957 to 0.994, and which showed the internal color being well represented that of surface of the roasted grain. The degree of roasting was determined maim by the roasting temperature, rather than by the total heat energy input during roasting. The maximum yield of the water soluble solids was 68% and obtained from the barley roasted at 232℃ for 25 minutes.
The readings of Y-value of the roasted whole barley was a good index to judge and control the degree of roasting.
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