• Applied Biological Chemistry
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• v.25 no.3
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• pp.119-125
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• 1982

Using piston type extruder, barley flour was extruded at various processing conditions, The used variables were three shear rates (apparent shear rate 118, 534, $1169sec^{-1}$), four extrusion temperatures(90, 120, 150, $180^{\circ}C$) and three moisture contents (15, 25, 35%). The rheological properties and the extrudate quality were monitored in extrusion. Barley flour showed pseudoplastic behavior having average power law index 0.28 in used shear rate range. When viewed from general appearance, die swell, density, water uptake, rehydration swell and gelatinization degree of extrudate, $25{\sim}35%$ moisture and $120^{\circ}C$ temperature was suitable processing condition for noodle-like product, and 25% moisture and $150^{\circ}C$ temperature was good for snack or flake product. Moisture content of the extrudate can be pretty well estimated from energy balance at higher temperature and higher moisture content.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.193-196
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• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.238-243
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• 1999

For the development of technique for isolation of naked barley starch from Youngsan variety, optimum conditions of the isolation process were investigated. The effect of blending was examined and the results showed that 29.7% starch yield was obtained by 6 times of blending. After the blending, the barley starch contained 3.2% protein, 0.7% fat, 0.4% fiber, 0.4% ash and 2.8% ${eta}$-glucan. The opitmum conditions of ${eta}$-glucanase treatment were studied and the results showed that the amount of ${eta}$-glucanase and barley flour-water ratio were 60,000 unit and 1/2, the optimum steeping temperature, pH were $45^{\circ}C$ and 6.5, respectively. The effect of alkali treatment which would be supposed to increase the yield and purity of the barley starch was also examined. 76.7% starch content was obtained by 2 hr of alkali treatment. After all the treatment of isolation process, the barley starch finally contained 0.2% protein and 0.1% ${eta}$-glucan.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.102-114
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• 2014

The purpose of this study was to promote the consumption of rice by substitution in the process of making par-baked morning buns made with cereal powder in dietary fiber (Brown rice, Barley, Oat, goami 2) and strong flour. Strong flour had the highest fermentation rate for 75 min fermentation period. The volume index of the strong flour morning buns was the highest. The hardness of the strong flour morning buns was measured by a texture analyzer, GR4 respectively. The L-values of strong flour morning buns were higher than those of the Goami powder morning buns. In the sensory evaluation the overall preference was the highest in strong flour morning buns. Among the cereal powder morning buns, the GR4 was the most preferred.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.733-741
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• 2005

Waxy barley flour was fermented by two kinds of starter cultures; L. plantarum and L. brevis, alone or in combination and the effect was evaluated on waxy barley and wheat composite bread quality. In all three barley sourdoughs, fermentation decreased the pH, total sugar and reducing sugar, and increased lactic acid bacteria cell numbers. However yeasts (S. cerevisiae) were reduced. There was significant difference in physicochemical characteristics between the reference(composite barley dough containing improvement agent) and the barley sourdoughs (p <0.05). Barley sourdough fermented by L. plantarum showed more desirable farinogram properties of peak time, stability and elasticity than that of the reference. The rheofermentometer data for L. brevis produced the most $CO_2$ release curve, whereas L. plantarum held maximum $CO_2$ retention differed significantly from that of the breads made with barley sourdoughs fermented with the respectives starter cultures (p < 0.05). Barley sourdough bread fermented with L. plantarum resulted in better bread quality than the reference bread. The positive effect of fermentation with L. plantarum on bread quality was evident when comparing the well developed protein-starch matrix structure of the bread baked with barley sourdough with the reference bread.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1463-1468
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• 2004

This study was conducted to examine the effects of feeding diets containing bioorganic power (BP) flour, wheat flour and rice flour on blood glucose and lipid level in streptozotocin-induced diabetic rats. BP flour was composed with the mixture of defatted flour (16 g soybean, 12 g wheat, 8 g barley), 2 g red ginseng and 2 g whole wheat flour per 100 g diet. Experimental groups were divided into non-diabetic normal and 4 diabetic groups containing control, 40% BP, 41.6% wheat and 41.6% rice flours with basal diet. BP group was significantly increased body weight gain and decreased plasma glucose compared with the diabetic control, wheat and rice flour groups (p<0.05). Food efficiency ratio of diabetic rats were significantly lower than that of the normal rats. The concentrations of total cholesterol and triglyceride in plasma and atherogenic index were significantly decreased in BP, wheat and rice diabetic groups than diabetic control (p<0.05). The concentration of total cholesterol and triglyceride in liver was significantly lower in BP group as compared with the diabetic control, wheat and rice flour groups (p<0.05). In conclusion, the results indicated that BP flour feeding improved plasma glucose level, total cholesterol and triglyceride in diabetic rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.109-114
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• 1989

Bound lipids(BL) of naked barley(Hordeum vulgare L.) were extracted by different methods and the composition of BL was determined by the procedures of column chromatography, thin layer chromatography and gas chromatography. For the extraction, after free lipids were removed from barley flour by petroleum ether(PE) extraction and then BL were extracted from PE treated flour by the solvent systems of water-saturated butanol(WSB) at $25^{\circ}C$(WSB-LT) and at $95^{\circ}C$ (WSB-HT). BL were extracted by WSB-HT with higher extraction yield as 1.5% as dry basis of flour. The contents of neutral lipids(NL), glycolipids(GL) and phospholipid(PL) in BL were $20.7{\sim}35.5%$, $28.7{\sim}32.4%$, $32.1{\sim}50.6%$, respectively with particularly higher content of PL in WSB-HT as 50.6%. Digalactosyl-diglycerides $(40.2{\sim}44.8%)$, monogalactosyl-diglycerides $(20.3{\sim}31.1%)$, sterly glycerides$(11.2{\sim}15.2%)$ and cereb rosides$(11.6{\sim}12.9%)$ were observed in GL. Of the PL in BL, lysophosphatidyl choline, phosphatidyl choline and phosphatidyl serine, and phosphatidyl ethanolamine were the major components. The predominent fatty acids of NL, GL and PL were linoleic and palmitic acids, however, no significant difference was observed in the composition of fatty acids between two extraction methods.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.59-65
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• 1980

Three winter wheats and 3 triticales grown in Korea were compared for nutritional quality and food-making performance. The flour yield of triticale was 54 % below that of wheat, while triticale was higher in protein than wheat. The amino acid composition of triticale flours was similar to that of wheat flours. The essensial amino acid compositions were slightly higher in triticale flours. Noodles of acceptable quality were produced from triticale flours. The bread produced from triticale flours was somewhat inferior to that from soft wheat flours. The triticale flours produced bread of slightly lower quality than the soft wheat flours. The specific loaf volume were lower, the grain more rough, the texture slightly harsher and the crumb color slightly darker.