• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.199-211
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• 1981

본 연구는 각각 다른 비율의 보리가루가 (0,20,30,40%) 섞여진 Home Made Yeast Breads의 질과 기호에 대한 조사로 Penetrometer과 Volumeter를 사용한 객관적 평가와, korean과 Caucasian의 Panelists에 의한 주관적 평가가 이루어졌다. 결과로 보리가루의 양이 증가함에 따라 Objective와 Subjective Score의 평균치가 감소하였지만 20% 이상의 보리가루가 혼합된 식빵이라도 문화적 배경에 관계없이 받아들여 질수 있고 전반적으로 Korean이 Caucasian 보다 보리가루 섞인 식빵을 더 좋아 하는 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.644-650
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• 1999

A normal and a waxy hull-less barley with similar ${\beta}-glucan$ contents were selected, and the effects of ${\beta}-glucans$ on rheological and pasting properties were investigated by using their flour extracts and isolated ${\beta}-glucan$ gum materials. ${\beta}-Glucans$ in the barley cultivars were extracted in a crude form with alkaline extraction, and the waxy hull-less barley produced more ${\beta}-glucan$ gum yield. The waxy barley also showed higher viscosities of water and alkaline flour extracts, compared to the normal barley. Both normal and waxy barley ${\beta}-glucan$ gums exhibited pseudoplastic flow behavior, and increasing ${\beta}-glucan$ concentration increased viscosity in a similar manner. The normal barley flour had a higher amylograph peak viscosity than did waxy barley flour. On the other hand, waxy barley flour with treatment of $HgCl_2$ demonstrated considerably higher increase in peak viscosity. Pasting characteristics of normal and waxy barley starches in the presence of ${\beta}-glucan$ gum solutions were tested using a rapid visco-analyzer (RVA). ${\beta}-Glucan$ gums increased the pasting viscosities of the barley starches, and the synergistic increase in viscosity appeared to be higher in the normal barley starch.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.4
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• pp.458-463
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• 2015

This study was conducted to investigate the mixed seeding of 5 forage barley varieties (youngyang, yuyeon, dami, wooho, soman) with 1 malting barley variety (hopum). Yield of the mixed seeding was compared with each single seeding and variety combinations. Yield of mixed seeding combination was higher than each single seeding. In mixed seeding of 'Youngyang' and 'Hopum' (50% and 50% ratio), 'Yuyeon' and 'Hopum' (70% and 30% ratio), 'Dami' and 'Hopum' (50% and 50% ratio), 'Wooho' and 'Hopum' (50% and 50% ratio) were higher yield of dry weight than yield of other mixed ratios. Most of all, mixed seeding of 'Dami' and 'Hopum' were high yield mixed seeding (ratios of 50% each other). In generally, the yields of barley mixed seeding with malting barley 'Hopum' were high production. The forage quality of mixed seeding combination was higher than any each single seeding. 'Youyeon' 50% and 'Hopum' 50% ratio was more higher TDN content (69.2%) than any other mixed combination.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.200-206
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• 2002

This study was conducted to identify characteristics of kanjang made with barley bran. Characteristics of kanjang made with barley bran were compared to those of kanjang made with soybean. Total nitrogen was maintained more than 0.7% at 90 days after fermentation. In case of free sugars, the contents of arabinose, xylose, fructose, glucose and maltose were more abundant in kanjang made with barley bran than kanjang made with soybean. The contents of propionic acid and butyric acid were rich among volatile organic acids. Nonvolatile organic acid of lactic acid which was known as abundant component in kanjang was not detected in kanjang made with barley bran. In case of free amino acid, glutamic acid was the most abundant in kanjang made with barley bran, followed by proline and phenylalanine. The ratio of glutamic acid content to total amino acid content was $24.8{\sim}28.0%$. Essential amino acid was $26.7{\sim}29.9%$. Total contents of amino acids were $0.7{\sim}1.4%$. Result of sensory evaluation showed that taste of kanjang made with barley bran was good for fermented after 45 days.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.974-980
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• 2008

The principal objective of this study was to assess the sensory quality, degree of gelatinization, color, texture and moisture content of Paeksulgis to which barley was added. The results were as follows: The moisture contents were approximately $35{\sim}39%$. In terms of the Hunter's color values of Paeksulgis of the control, the lightness (L) was 87.63, redness (a) was -1.07, and yellowness (b) was 5.06. The L-value of the control group was high, at 87.63; the L-values of the A1, A2, and A3 groups were 85.97, 83.74, and 83.56, respectively. As the quantity of barley increased, the L-value of the Paeksulgis decreased. The gelatinization of Paeksulgis to which barley was added decreased most profoundly in the A3 group. In terms of sensory quality, Paeksulgis with 10% added barley evidenced the most favorable sensory qualities. In terms of the mechanical characteristics of Paeksulgis, cohesiveness was the highest in the control group, while springiness, gumminess, and brittleness were the lowest. Springiness, and brittleness were decreased reduced with increases in the amount of added barley powder. Brittleness was increased by increases in the amount of added barley powder.

• Food Science and Preservation
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• v.19 no.3
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• pp.344-353
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• 2012

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.203-208
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• 1989

Eight samples of Korean two-rowed barley, 9 samples of North American barley and 3 samples of Korean six-rowed barley were analysed for 1,000 kernel weight, steeping time, germinative capacity, and protein content. The barley samples were malted with the same malting schedule and analyzed for malting loss, protein content, soluble protein, percent extract, wort viscosity, and diastatic power. The American barleys were higher in germinative capacity, percent extract and diastatic power than the Korean two-rowed barleys. The protein content ranged from 11.8 to 14.2% for the North American barleys and 9.7 to 15.5% for Korean barleys. The three Korean six-rowed barleys were lower in germinative capacity, percent extract and diastatic power, but were higher in wort viscosity than the Korean two-rowed barleys.

• Animal Systematics, Evolution and Diversity
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• no.nspc2
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• pp.243-250
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• 1988

The wing morphometric characters of P.elaeagni complex feeding on the genus Elaeagnus plants was analysed by the multivariate methods using clustering of generalized distance and discriminant analysis. On the clustering of the species, the effect of sexual differences, seasonal variation and geographic population sensitively appeared . However, four species of this group was precicely divided by the discriminant analysis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.179-183
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• 2004

This study was conducted to investigate the effects of using barley seeder attached to rice harvest combine that could be used in rice harvesting and barley seeding simultaneously on the growth characteristics of barley and labor-saving efficiency. In developed seeding system, burley seeding was earlier about 5 days than in the conventional system, because of conducting rice Harvesting and barley seeding simultaneously. The germination of barley seed after seeding was protected from drought damage by the rice straw covering. Among the growth characteristics of barley using developed seeding system, the number of spikes per m$^2$ was lower than that of conventional system, but others showed longer culm length, hove kernel numbers per spike and heavier 1,000 kernel weight than those of conventional system. Developed seeding system resulted in about 57% labor-saving efficiency compared with conventional system. The cost of whole works from seeding to harvest of barley was saved about 8% compared with conventional system. A total of income increased about 16% than that of conventional system.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.405-409
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• 2003

This study was conducted to evaluate quality characteristics of noodles containing barley flour and ${\beta}$-glucan enriched fraction. Compared to 100% wheat flour, composite flours containing barley flour and ${\beta}$-glucan enriched fraction decreased initial pasting temperature and increased maximum peak viscosity. The noodles containing ${\beta}$-glucan enriched fraction exhibited somewhat darker color and lower values in cooked weight, volume, moisture content, and cooking loss. From the textural properties measured by texture analyzer, the noodles with 30% barley flour and ${\beta}$-glucan enriched fraction were similar to 100% wheat noodle in springiness value and significantly higher in gumminess, hardness, and chewiness. The results of sensory evaluation indicated that barley flour or ${\beta}$-glucan enriched fraction at levels up to 30% could be substituted for wheat flour without seriously depressing noodle quality. Cooking of raw noodle with ${\beta}$-glucan enrichment slightly increased total, insoluble, and soluble ${\beta}$-glucan content.