title: Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling.
abstract: Barley grains from two hull-less varieties, Phoenix and Candle, were pearled to various degrees (10-80%). The composition (starch, protein, beta-glucan, lipid, and ash) of pearled grain (PG) and pearling flour (PF) was determined. Effect of pearling on Hunter L, a, and b color parameters of uncooked and cooked (gel) barley flour (milled from PG) was investigated over a 3 day storage at 4 degrees C.
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: J
authors.initials: J
authors.lastname: Yeung
authors.forename: T
authors.initials: T
authors.lastname: Vasanthan
mesh_terms: D003116:Color; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D005782:Gels; D005936:Glucans / Q000032:analysis; D001467:Hordeum / Q000737:chemistry*; D010858:Pigmentation; D010940:Plant Proteins / Q000032:analysis; D013213:Starch / Q000032:analysis; D013997:Time Factors
chemical_list: D005782:Gels; D005936:Glucans; D010940:Plant Proteins; D013213:Starch