title: Quality of rolled barley flakes as affected by batch of grain and processing technique.
abstract: Rolled barely flakes were prepared from three different batches of grain by pearling, steaming and rolling. Autoclaved and malted barleys from the three batches were also processed in the same way. Analysis of the nine products showed that both batch of barley and process had significant effects on chemical composition and viscosity. Puddings were prepared from the products and mechanical consistency, juiciness and grain consistency were graded on both newly prepared and heated puddings by a sensory taste panel. Batch of barley had no effect on mechanical consistency but significant effects on juiciness and grain consistency. Type of processing had significant effect on all three parameters for both newly prepared and heated puddings.
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala.
authors.forename: B
authors.initials: B
authors.lastname: Sundberg
authors.forename: L
authors.initials: L
authors.lastname: Abrahamsson
authors.forename: P
authors.initials: P
authors.lastname: Aman
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling; D001467:Hordeum / Q000737:chemistry; D006801:Humans; D009753:Nutritive Value; D013213:Starch / Q000032:analysis; D013548:Sweden; D013649:Taste; D014783:Viscosity
chemical_list: D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D004044:Dietary Proteins; D013213:Starch