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KMID : 0380619860180030197
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 3 p.197 ~ p.203
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Enzymatic Milling Process for Barley Fluor Preparation
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권태완/Kwon, Tai Wan
최홍식/최원상/안병윤/Cheigh, Hong Sik/Choi, Weon Sang/Ahn, Byung Yoon
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Abstract
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An enzymatic flour milling process for barley into three major fractions (barley flour, bran-crease-germ and water solubles) was studied. Carbohydrate and protein of barley endosperm could be efficiently solubilized by the digestion process of partially pearled barley with enzymes. Bran, crease and germ were removed from hydrolyzate by filtering through 30-40mesh sieves. And then filtered product was separated into fractions by sedimentation or centrifugation. The most effective digestion of the barley was obtained by the enzyme with higher activities of glucanase and protease under such conditions as barley-water ratio, 1:1.5(W/V) and temperature at 45℃. Total flour yield recovered was approximately 73-76% of the barley, and the portions recovered as bran-crease-germ and water solubles were about 3.6 and 15.8%, respectively.
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