보리의 가공기술 개선연구 III. 쌀보리 할맥의 도정수율별 가공 및 취반특성

This study was conducted to evaluate the polishing process that affects the polishing properties and cooking qualities of cut-polished barley. Naked barley, Youngsanbori (Sedohadaka), which was produced in Cheonnam province, Korea in 1981, was cut and polished to have the polished yield per cent of four grades, 68.27, 72.85, 75.51 and 78.70, in contrast to the conventionally polished barley which was polished up to 70.10 per cent. Length. thickness and width of the kernels and weight of 1,000 kernels of the cut-polished barley were increased with improving the grade of the polishing yield. Energy consumption was found to be reduced according to increasing the polishing yield of the cut-polished barley. As polishing yield of the cut-polished barley were increased. the contents of P2 O~ 5/, K2 O, MgO and Mn were increased. Also whiteness, water uptake and expanding volume of cooked barley were increased in accordance with upgrading the polishing yield of the cut-polished barley.