• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.370-379
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• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.746-750
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• 2005

Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than control group. Hardness of breads increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.280-285
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• 1991

This study was undertaken to measure the degree of browning and mutagenicity by Ames test using Salmonella typhimurium TA 98 and TA 100 strains for roasted barley and sesame seeds used as food materials. The degree of browning of roasted barley for barley tea on the market showed a wide variation; barley for restaurant-use was heavily roasted (5 times) in comparison with homeuse barley. Sesame seeds for oil extraction were more roasted (4 times) than those for seasoning. Water-, ethanol- and ether-soluble fractions from roasted barley and sesame seeds did not show any signs of mutagenicity, even at the extremely high concentrations of the extracts.

• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.2
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• pp.146-150
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• 1995

The yield performance and nutrient quality of barley for pellets making from whole crop material were discussed during 1993-1994. Barley (cv. Olbori) was grown on paddy land after rice cutivation and was harvested at early stage of physiological maturity. A column type of whole crop pellets was produced by 1.5cm diameter and 2.5cm height. Barley war evaluated as a suitable materials for whole crop pellet making. Barley produced higher yield and better qualitative roughage in the utilization of pellet making than in the silage making. Dry matter yields were obtained 12.02 MTha in pellet making and 11.70 MT/ha in silage making. Net energy value of barley pellet were 6.54 MJ in net energy lactation and 635 SV in starch equivalent net energy. Feeding of barley pellet improved milk production of daily cattle Daily milk yields per head were 25.1 liter in silage feeding and 25.9 liter in pellet feeding. Production cost of pellets and silages made from whole crop barley were 169.07 won/kg and 124.15 won/kg dry matter, respectively.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.42-46
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• 1976

In order to compare the quality of starches, isolated from the various barley and naked barley species, the gelatinization-temperature and alkali number were determined for 11 species of barley and 13 species of naked barley. The results are as follows; 1. Gelatinizations start at $51-59^{\circ}C$ and complete at $58-64^{\circ}C$ in range. Average gelatinization temperature of the starches from naked barley showed $3^{\circ}C$ lower than those from barley while small differences were observed between species for both barleys. 2. Alkali number varies between 8.0 to 9.5. No significant changes of alkali number were observed between both barleys (8.8 for naked barley and 8.7 for barley in average).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1367-1372
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• 2004

The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.6
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• pp.738-746
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• 1995

Greenhouse studies were carried out to find the difference of growth, weed competition and herbicides response in barley(Hordeum vulgare L. emend Larnark) under foggy and non-foggy condition. Plant height, leaf stage, leaf width and shoot fresh weight of barley under foggy condition were greatly increased, while heading rate ripening rate and number of grains per panicle of barley were reduced. Weed emergence based on fresh weight was much greater under foggy than that under non-foggy condition. Plant height of barley under foggy condition was increased comparing with non-foggy condition and significantly reduced with increasing the duration of weed competition, while 1,000-grain weight of barley reduced by the early competition(0∼20 days). Among the herbicides treated, butachlor and thiobencarb inhibited growth of barley under foggy than non-foggy condition. Plant height of barley treated of herbicides under foggy condition was ever increased but 1,000-grain weight of barley was reduced. Weeding efficacy(75-90%) by shoot fresh weight of weeds under foggy condition at 25 days after application was lower 3 to 15% than that under non-foggy condition.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.94-101
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• 1991

Physicochemical properties of waxy and non-waxy naked barley starches were investigated. The starch granules observed by photomicroscope, polarized-light microscope and scanning electron microscope were round. The starch showed a typical A type by X-ray diffraction pattern. Water binding capacity, swelling power and solubility of waxy naked barley starch were higher than non-waxy naked barley starch at the same temperature. Transmittance of 0.1% starch suspension was increased rapidly from $60^{\circ}C$ in case of waxy naked barley starch and from $65^{\circ}C$ in case of non-waxy naked barley starch. Amylogram revealed that the non-waxy naked barley starches had higher initial pasting temperature than waxy naked barley starch. Enthalpy for gelatinization of non-waxy and waxy naked barley starches were 1.12-1.58 and 0.85 cal/g, respectively.

• Journal of Biosystems Engineering
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• v.42 no.4
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• pp.301-313
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• 2017

Purpose: This study was conducted to discriminate between normal hulled barley and Fusarium (Fusarium asiaticum and Fusarium graminearum) infected hulled barley by using the near-infrared spectroscopy (NIRS) technique. Methods: Fusarium asiaticum and Fusarium graminearum were artificially inoculated in hulled barley and the reflectance spectrum of the barley spike was obtained by using a near-infrared spectral sensor with wavelength band in the range 1,175-2,170 nm. After obtaining the spectrum of the specimen, the hulled barley was cultivated in a greenhouse and visually inspected for infections. Results: From a partial least squares discriminant analysis (PLS-DA) prediction model developed from the raw spectrum data of the hulled barley, the discrimination accuracy for the normal and infected hulled barley was 99.82% (563/564) and 100% (672/672), respectively. Conclusions: NIRS is effective as a quick and nondestructive method to detect whether hulled barley has been infected with Fusarium. Further, it expected that NIRS will be able to detect Fusarium infections in other grains as well.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.185-190
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• 1999

In order to develop the techniques for isolation and production of barley starch from Youngsan variety, optimum conditions of isolation processes of barley starch was investigated. The effect of steeping temperature and time in wet-milling process was examined and the results showed that optimal steeping temperature and time were 30$^{\circ}C$ and 12 hr. The barley starch isolated under these conditions contained 5.7% crude protein, 69% starch content and 83% white value by 100 mesh process. The optimum condition of alkali treatment was showed that concentration of NaOH and treating time were 0.2% and 6 hr, respectively. To remove the fat content of barley starch, after alkali process obtained barley starch with the addition of 10% (v/v) EtOH was attempted. As the result, the barley starch contained 0.1% of crude fat. Under the optimized isolation conditions, the barley starch finally contained 0.1% protein and 95% starch content. The isolated barley starch were superior to commercial corn starch in purity and white value.