INFRARED HEATING of HULLESS and PEARLED BARLEY |
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| Authors: | OO FASINA RT TYLER MD PICKARD GH ZHENG |
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| Affiliation: | U.S. Department of Agriculture Agricultural Research Service North Carolina State University Raleigh, NC 27695-7624;Department of Applied Microbiology and Food Science University of Saskatchewan, 51 Campus Drive Saskatoon, SK S7N 5A8 Canada;InfraReady Ltd. 850C 56th St. E. Saskatoon, S7K 5Y8 Canada |
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| Abstract: | Whole hulless and pearled barley were subjected to infrared heating (micronization) at moisture contents between 12.2% and 26.5% and surface temperatures of 105C to 150C. Infrared heat processing markedly affected the functional, structural and physical properties of the grains. Both micronizing temperature and initial grain moisture content had pronounced effects on these characteristics. the characteristics evaluated are bulk and particle densities, water absorption of whole kernel when soaked for 4 h and 24 h, flour water hydration capacity, protein solubility at pH of 2.0 to 12.0 and flour thermal properties using differential scanning calorimetry. Infrared heating did not change the chemical constituents (starch, protein, total dietary fiber, ash and fat) of hulless and pearled barley. |
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