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

共 32 条

[31] Impact of whole grain highland hull-less barley on the denaturing gradient gel electrophoresis profiles of gut microbial communities in rats fed high-fat diets
Xia, Xuejuan
Lu, Jing
Chen, Xuanyu
Zhou, Lu
Huang, Yadong
Ding, Shunjie
Li, Guannan
MICROBIOLOGY SPECTRUM, 2024, 12 (06):
[32] Effects of feeding hulled and hull-less barley with low- and high-forage diets on lactation performance, nutrient digestibility, and milk fatty acid composition of lactating dairy cows
Yang, Y.
Ferreira, G.
Teets, C. L.
Corl, B. A.
Thomason, W. E.
Griffey, C. A.
JOURNAL OF DAIRY SCIENCE, 2018, 101 (04) : 3036 - 3043

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