• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.11-15
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• 1978

Barley (variety, Bangsa No. 6) was milled on a stone mill with 60% flour extraction. Rheological and baking properties of composites containing 5 and 10% of the barley flour with wheat flour (11.4% protein) were investigated. As the barley flour level was increased, amylograph paste viscosities increased at all reference points and farinograph stability decreased. However, no significant differences were noted in the proportional number measured with extensigraph with the various flours. Loaf volume and the staling rate of bread decreased and increased respectively as the barley flour level was increased.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.918-923
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• 2003

Replacement of wheat flour by 10, 20 30% waxy and normal (non-waxy) hull-less barley flour was tested for the effects on bread-making properties. The addition of waxy hull-less barley flour resulted in lower amylograph pasting temperature, peak, and set back viscosities and in higher water absorption, compared with normal hull-less barley flour. Increasing proportions of hull-less barley flour significantly decreased the loaf volume and had deleterious effects on subjective bread scoring. Replacement of 10% of wheat flour by both waxy and normal hull-less barley flour did not significantly affect bread characteristics. However, significant differences in bread quality were observed between the control bread and bread containing more than 20% barley flour, with the normal barley flour showing slightly better scores in organoleptical preference. Textural measurements of crumb firmness showed that the bread containing 20% waxy hull-less barley flour hardened slower during 5-day storage at $25^{\circ}C$ than bread containing normal hull-lee barley flour.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.13-17
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• 1979

The physicochemical properties of wheat flours were investigated for hard wheat (Bara and Kameriya varieties), semi-hard wheat (Snisen variety) and soft wheat (Ume variety). There were no sigificant differences in the proximate chemical compositions of the tested wheat fluors; however, the protein contents of them were 12.18 to 8.40 % for the hard wheat flours and 6.81 % for soft wheat flour, and gluten contents were 11.77 to 8.38 % for the hard type flours and 5.53 % for soft flour. The soft wheat flour had higher whiteness, whereas the hard wheat flours showed higher starch damage values and higher flour-water absorption than the soft wheat flour. In farinograph data, the hard wheat flours had better development time, stability and valorimeter value of doughs. There were significant differences in the extensigraph data among the tested flours, i,e, resistance to extention and the area with planimeter of doughs increased with the time and their extensibility decreased. The Bara and Kameriya wheat flours had lower maximum visicosity of amylograph than Suisen and Ume wheat flours.

• Food Science and Preservation
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• v.18 no.2
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• pp.131-142
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• 2011

The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in $L^*$ and $b^*$ values and upward trend in $a^*$ value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.52-57
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• 2008

The effects of transglutaminase (TG) on the pasting and rheological properties of different wheat cultivars ('Sharpshooter', 'Russ', and 'AcAriss') blended with barley (40%) or soy (20%) flour were investigated. In the rapid visco-analyzer (RVA) pasting profile, the addition of barley or soy flour to wheat flour samples induced a decrease in peak, trough, final viscosity, breakdown and setback values. However, TG treatment of these blends significantly increased peak viscosity and breakdown (p<0.05). In particular, TG treatment greatly increased the breakdown of wheat flour blended with soy flour, indicating that the cross-linking of proteins through TG may somehow be related to an increase in starch granule rupturing in pastes. Storage (G') and loss (G") moduli of the sample pastes increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}*$) decreased. In all wheat cultivars, G', G", and $\eta$ were decreased by the addition of barley or soy flour, or TG treatment. Results suggest that protein cross-linking by TG can produce unique and improved properties in wheat flours blended with barley or soy flour.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1603-1610
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• 2012

The effects of moisture content on the physical properties of cereal extrudates were investigated. Cereal flours (rice, wheat, corn, barley, and oat) were extruded at a barrel temperature of $130^{\circ}C$, feed rate of 120 g/min, and various moisture contents (20, 22.5, 25, 27.5, and 30%). Proximate content, expansion index, specific length, bulk density, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME) input, paste viscosity, and color values were analyzed. Expansion ratio of extruded corn flour was higher than that of other extrudates at low moisture content. Bulk density, specific length, and elastic modulus in all cereals decreased with an increase in moisture content. The WAI increased with an increase in moisture content, whereas WSI decreased. SME input of extruded corn flour was higher than those of other cereal flours at lower moisture content, whereas that of oat flour extrudate was lower than those of other cereals at higher moisture content. Lightness of extruded rice flour was lighter than those of other cereals while that of extruded barley flour was darker.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.260-262
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• 1976

한국산 쌀보리 2개품종 및 겉보리 2개품종을 Buhler test mill에 의하여 제분(제분수율은 쌀보리 약 70%, 겉보리 61%) 한 후 주요 무기질 및 비타민, 아미노산을 분석하여 다음과 같은 결과를 얻었다. 무기질성분중 P의 함량(0.19-0.27%)이 높았고 K 는 0.18-0.27%, 그리고 미량의 Ca 및 Fe가 함유되고 있었다. 비타민중 A 및 C는 거의 함유되어 있지 않았고 $B_1,\;B_2$ 및 niacin은 각각 3.6-5.7, 0.9-1.6 및 $27-39{\mu}g/g$의 범위를 보였다. 보리가루류의 아미노산조성은 품종간에 다소 차이를 보였으며 제한아미노산은 lysine으로서 보리가루 단백질의 amino acid score(FAO 아미노산 표준구성 기준)는 부흥이 61.7, 기타는 모두 58 내외를 보이고 있었다.