Abstract: In order to increase the amount of highland barley powder in food and improve the color and taste of the products, the quality of highland barley powder with different peeling rate was investigated by measuring the basic components and physicochemical properties of each sample. The effect of peeling rate on the characteristics of highland barley dough was obtained by measuring of gluten characteristic, farinograph and tensile properties. The results showed that the moisture of ash, protein, fat and dietary fiber were significantly reduced with the increase of peeling rate, but starch content was increased from 51.01% to 60.38%. Color and pasting properties of highland barley powder have also been improved with the increase of peeling rate. Falling value was increased from 298s to 489s. Moreover, gluten index was significantly change but gluten content didn't. Meanwhile, with the increase of peeling rate, the farinograph characteristics and tensile properties were also changed. So the content of nutritive components decreased after peeling, and the physicochemical properties with dough properties were improved.
张龑,龚号迪,陈志成. 脱皮率对青稞粉的品质及面团特性的影响[J]. 食品与发酵工业, 2021, 47(5): 133-137.
ZHANG Yan,GONG Haodi,CHEN Zhicheng. The effect of peeling rate on the quality of highland barley powder and the characteristics of dough[J]. Food and Fermentation Industries, 2021, 47(5): 133-137.
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2021, Vol. 47 
