Pearling of Hull-less Barley: Product Composition and Gel Color of Pearled Barley Flours As Affected by the Degree of Pearling

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• 作者：Judy Yeung and Thava Vasanthan
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：January 2001
• 年：2001
• 卷：49
• 期：1
• 页码：331 - 335
• 全文大小：162K
• 年卷期：v.49,no.1(January 2001)
• ISSN：1520-5118

文摘

Barley grains from two hull-less varieties, Phoenix and Candle, were pearled to various degrees(10-80%). The composition (starch, protein, ges/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-glucan, lipid, and ash) of pearled grain (PG) andpearling flour (PF) was determined. Effect of pearling on Hunter L, a, and b color parameters ofuncooked and cooked (gel) barley flour (milled from PG) was investigated over a 3 day storage at 4ges/entities/deg.gif">C.Keywords: Barley; chemical composition; gel color; pearling