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KMID : 1007519950040010021
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.21 ~ p.24
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Air Classification of Barley Flour
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Mok, ChulKyoon
Park, Dong-June/Ku, Kyung-Hyung
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Abstract
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Air classification of the flours from three type of barley (hulled barley, hull-less barley, waxy barley) was performed. The barley flours before air classification were almost identical in size regardless of the types of barley, showing values of 10.39~10.88㎛. The particle size of the collected barley flour decreased as the air classifying wheel speed (ACWS) increased. The coarse fractions consisted mainly of large starch granules, whereas the fine fractions consisted of small protein body or matrix. The medium-sized fractions were small starch granules with adhering proteins and cell wall debris. The air
classification process clearly shifted protein, lipid and ash into finer fractions collected at higher ACWS. Beta-glucan and total dietary fiber contents were higher in the medium-sized fractions regardless of the type of barley.
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