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KMID : 0380619830150020160
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 2 p.160 ~ p.163
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Studies on the Preparation of Polished α - Barley
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Abstract
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Alpha-barleys prepared by boiling had the highest water absorption and those prepared by autoclaving showed the lowest water absorption among all the treatments, but all of α-barleys were higher than untreated barleys. The values of hardness on cooked α-barleys decreased as the degree of polishing increased, and untreated burleys showed the higher values than α-burleys. There were no significant difference in total scores of sensory evaluation between α-barley-rice mixtures and untreated barley-rice mixtures after cooking.
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