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Pearling of Hull-less Barley: Product Composition and Gel Color of Pearled Barley Flours As Affected by the Degree of Pearling

2000; American Chemical Society; Volume: 49; Issue: 1 Linguagem: Inglês

10.1021/jf000893e

1520-5118

Judy Yeung, Thava Vasanthan,

Food composition and properties

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 degrees C.