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- W156691101 abstract "A total of 24 processed barley samples produced in Korea, 9 split and 15 pressed, were analyzed for protein, -glucan, and amylose content whiteness cooking characteristics (water absorption and expansibility) and pasting properties, with respect to the areas in which they were grown. Split and pressed barley products from Japan were compared. Both forms of barley products had similar contents of protein and -glucan. Whiteness was higher in pressed barley than in split barley. Split barley produced in Korea had a higher water absorption (342-436%) and expansibility (449-608%) than did pressed barley. Japanese processed barley products were much lower in protein (4.4-6.6%, w/w) and showed a higher whiteness grade than did Korean products. Whiteness of pressed barley ranged from 57.2-68.3 and was higher than that of split barley, but split barley product showed better cooking characteristics than did pressed barley. Japanese products were similar to Korean materials in this respect. A negative correlation was observed between protein content in and whiteness of processed barley products (r=-0.5112, p" @default.
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- W156691101 date "2009-01-01" @default.
- W156691101 modified "2023-09-28" @default.
- W156691101 title "Cooking and Pasting Properties of Split and Pressed Barley" @default.
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