Different moisture contents of tempered hulled and hull-less barley grains prior to milling : 1. effect on extraction rate, color and characteristics of flours
Other Title(s)
محتوى رطوبة مختلفة لتكييف حبوب الشعير المغطى و العاري قبل عملية الطحن : 1. التأثير على معدل الاستخلاص و اللون و خصائص الدقيق
Joint Authors
Abu al-Hawa, Salah Hasanayn Muhammad
Abd al-Jawad, Abd Allah Salih
Abd al-Rahman, Asma Muhammad
Yusuf, Muhammad Kamal al-Sayyid
Source
Assuit Journal of Agricultural Sciences
Issue
Vol. 47, Issue 6 (31 Dec. 2016), pp.443-459, 17 p.
Publisher
Assiut University Faculty of Agriculture
Publication Date
2016-12-31
Country of Publication
Egypt
No. of Pages
17
Main Subjects
Abstract EN
The purpose of this work was to study the effect of different moisture contents(12, 14, 16 and 18%) of conditioned hulled and hull-less barley grains prior to milling on extraction rate, color and characteristics of flours.
flour extraction rate was decreased as the tempering moisture of grains prior to milling increased.
in all conditioning treatments, the flour yield was lower in hulled than in hullless variety.
the flour color was significantly improved (become white) as the conditioning moisture of hull-less barley grains before milling increased, while the hulled barley showed slight improving.
the chemical composition of flours including protein, fat, crude fiber, ash, pentosan, β-glucan, bond and total phenolic compound and phytic acid contents showed decreasing, whereas starch, reducing sugar and free phenolics contents were raised as the conditioning moisture of grains prior to milling in both varieties increased.
a slight raise in solubility of protein and starch with substantially increasing in the solubility of pentosan and β-glucan was observed in all flours from both barley varieties as the tempering moisture of grains before milling increased.
the solubility of β-glucan was higher in flours from hulled than that corresponding flours from hull-less variety and this reflected the higher values of relative viscosity of flour water extract from the former than the latter.
the rapid visco analyser (rva) measurements for the flours obtained from hull and hull-less barley indicated that the values for pasting temperature, time to gelatinization, time to peak, peak viscosity, trough viscosity and final viscosity were decreased as the moisture content of barley grains prior to milling increased.
American Psychological Association (APA)
Abd al-Jawad, Abd Allah Salih& Yusuf, Muhammad Kamal al-Sayyid& Abu al-Hawa, Salah Hasanayn Muhammad& Abd al-Rahman, Asma Muhammad. 2016. Different moisture contents of tempered hulled and hull-less barley grains prior to milling : 1. effect on extraction rate, color and characteristics of flours. Assuit Journal of Agricultural Sciences،Vol. 47, no. 6, pp.443-459.
https://search.emarefa.net/detail/BIM-881637
Modern Language Association (MLA)
Yusuf, Muhammad Kamal al-Sayyid…[et al.]. Different moisture contents of tempered hulled and hull-less barley grains prior to milling : 1. effect on extraction rate, color and characteristics of flours. Assuit Journal of Agricultural Sciences Vol. 47, no. 6 (2016), pp.443-459.
https://search.emarefa.net/detail/BIM-881637
American Medical Association (AMA)
Abd al-Jawad, Abd Allah Salih& Yusuf, Muhammad Kamal al-Sayyid& Abu al-Hawa, Salah Hasanayn Muhammad& Abd al-Rahman, Asma Muhammad. Different moisture contents of tempered hulled and hull-less barley grains prior to milling : 1. effect on extraction rate, color and characteristics of flours. Assuit Journal of Agricultural Sciences. 2016. Vol. 47, no. 6, pp.443-459.
https://search.emarefa.net/detail/BIM-881637
Data Type
Journal Articles
Language
English
Record ID
BIM-881637