Pearling of hull-less barley: Product composition and gel color of pearled barley flours as affected by the degree of pearling

被引：36

作者：

Yeung, J ^{[1
]}

Vasanthan, T ^{[1
]}

机构：

[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 01期

关键词：

barley; chemical composition; gel color; pearling;

D O I：

10.1021/jf000893e

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Barley grains from two hull-less varieties, Phoenix and Candle, were pearled to various degrees (10-80%). The composition (starch, protein, beta -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 degreesC.

引用

页码：331 / 335

页数：5