Application of pearling in modified roller milling of hull-less barley and effect on noodles quality

文献类型： 外文期刊

第一作者： Zhao, Bo

作者： Zhao, Bo;Wang, Lili;Liu, Liya;Tong, LiTao;Zhou, Xianrong;Zhou, Sumei;Shang, Jiaying;Wang, Shanshan;Zhang, Yuhong

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期：

页码：

收录情况： SCI

摘要： The factors restricting the development of hull-less barley (HB) were the low flour yield in the roller milling and the poor quality of its products. In this work, the pearling combined with the modified milling flow was used to increase the flour yield by improving the separation efficiency of bran and endosperm. Moreover, HB flour was prepared by roller milling with different parameters, and the quality of noodles containing 50% HB flour was evaluated. Pearling 20% followed by roller milling was an effective way to improve the grinding characteristics of HB, which is illustrated mainly in flour yield and the beta-glucan content of flour increase by 24.1% and 66.3%, and the total dietary fiber content of bran was improved by 82.7%. Under the same condition of pearling and milling, noodles with 50% HB flour had better texture properties and overall acceptability. Practical applications The pearling combined with the modified milling flow was helpful for the manufacturer to obtain barley flour with higher beta-glucan, and more economic benefits can be gain because of the high flour yield. The change of kernel component with pearling rate also can provide a reference for the processing of highland barley rice. So, the research was useful on practical applications.

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