Pearling of Hull-less Barley: Product Composition and Gel Color of Pearled Barley Flours As Affected by the Degree of Pearling
- 9 December 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 49 (1) , 331-335
- https://doi.org/10.1021/jf000893e
Abstract
Barley grains from two hull-less varieties, Phoenix and Candle, were pearled to various degrees (10−80%). The composition (starch, protein, β-glucan, lipid, and ash) of pearled grain (PG) and pearling flour (PF) was determined. Effect of pearling on Hunter L, a, and b color parameters of uncooked and cooked (gel) barley flour (milled from PG) was investigated over a 3 day storage at 4 °C. Keywords: Barley; chemical composition; gel color; pearlingKeywords
This publication has 4 references indexed in Scilit:
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