This study was undertaken to examine the quality characteristics of glutinous barley flour (GBF) Yakgwa produced by air frying. To achieve this, the pH of the dough as well as expansion ratio, color, texture, and sensory evaluation of Yakgwa were measured. The pH of the Yakgwa dough significantly decreases with increasing amount of GBF, over the range 5.35-5.45. Lightness (L), redness (a), and yellowness (b) also decrease with increasing amount of GBF. Furthermore, significant decrease was observed in the hardness, proportionate to the ratio of GBF added (p<0.001). Generic descriptive sensory evaluation results reveal that samples with high ratio of GBF show increased grain aroma, burnt aroma, grain flavor, nutty flavor, astringency, chalky taste, and hardness. The acceptance test determined the GBF-20 sample group to be high in flavor and texture (p<0.05). Therefore, it would be appropriate to apply to 20% GBF for alternative and the addition of GBF would be considered to have positive effects on the quality characteristics of Yakgwa using air fryer.

This study was conducted to investigate the optimum additive ratio of barley flour when used instead of cotton seed meal for the cultivation of oyster mushrooms. Mycelial growth was the fastest to 11.4 cm in medium containing 5% barley flour and to 9.0 cm in medium containing 30% barley flour. The mycelial density was slightly lower at 5% and 10% of barley powder addition, but there was no significant difference between the other treatments. The yield of the fruiting bodies was 158 g/850 mL, which was highest on treatment with 10% barley flour as a substitute for cotton seed meal. However, this was lower on treatments with only barley flour than in the control (156 g/850 mL). The diameter of the pileus and the hardness of stipes were highest with 10% barley flour and 10% in cotton seed meal, respectively. The L value was highest with 10% added barley flour, but the a-value and the b-value were not significantly different between treatments. The pH of the mixed media before inoculation with Pleurotus ostreatus was 4.7–5.0, and the total nitrogen content was 1.7–2.2, which was slightly lower than that of the control. The total carbon content was 44.6–45.0, which was not significantly different from that of the control. However, the content of trace elements such as Cu and Fe was lower than those of the control.

Six hulless barley (Hordeum Vulgare L.) cultivar, including 3 normal, 2 waxy, and 1 colored-waxy, was used to substitute 20% of wheat flour for pan-bread making. Replacing 20% barley flour significantly increased β-glucan content, which ranged in 0.98-1.36% for normal, 1.65-1.67% for waxy, and 1.50% for colored-waxy barley, which are all higher than wheat flour (0.14%). Pasting viscosity of barley flour blends varied by barley type and cultivar, presenting that barley cv. Dapung (DP) had the highest peak viscosity of 170.1 RVU, whereas the lowest value was 80.2 RVU in “Jasujeongchal (JSJC)”. Substitution of barley flour decreased the Hm and H'm value during dough fermentation and estimated a reduction of bread qualities compared to wheat bread. Bread loaf volume varied by barley type and cultivar, showing a slight decrease in loaf volume, but increase in crumb firmness compared to wheat bread. Among barley cultivars, DP barley showed high bread loaf volume (691.7 cm 3 /g) with lower firmness (11.8 N). In contrast, bread made from JSJC barley flour had the lowest bread-making qualities probably due to bran layer inclusion. It appeared that barley type influenced more than barley cultivars although the mean values of all quality parameters slightly varied by barley cultivar. Results indicated that the inclusion of barley flour for bread-making could provide an elevated intake of β-glucan, which had health benefits by increasing dietary fiber content.

This study was carried out to investigated optimum additive ratio of barley flour for substitution of rice bran atcultivation of winter mushrooms. Mycerial growth was faster according to increase of barley flour ratio than those of controls, butonly some slow at the addition of 10% barley flour. Yields of fruiting body show the highest to 165.4g/850ml of medium whichare the addition 30% of barley flour and not significant difference of yields up to the addition of 70% barley flour. Diameter ofpileus was the highest at the addition of 30% barley flour. Hardness of pileus and stipes were the highest at the addition of 10%barley flour. The L value of stipes were the hight at the addition of barley flour, but the L value of pileus were decreased at theaddition of barley flour, but there was no significant difference in the a-value and the b-value.

Quality characteristics were evaluated for whole barley yogurt prepared with lactic acid bacteria combination such as Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilussei (1:1:1) with the addition of whole barley flour at 3%. The barley yogurt had lower pH, higher titratable acidity, and higher sugar content than control yogurt. The viable cell number of the barley yogurt was lower than the control yogurt. However, the viscosity and antioxidant activity of the barley yogurt were higher than those of the control yogurt. In up to 12 d of storage at 4oC, pH decreased while titratable acidity increased in both control yogurt and barley yogurt. The sugar content and brightness increased slightly. The viable cell number of the barley yogurt decreased during storage. However, the viable cell number of the barley yogurt met the standard suggested by the KFDA. Although the viscosity of the barley yogurt decreased, it corresponded to the required viscosity of a curd yogurt. Antioxidant activity slightly increased up to 9 d and then decreased, but the decrease of antioxidant activity was smaller in barley yogurt than in the control yogurt. During storage, there was no curd separation, change in scent, etc. Thus the storage quality of barley yogurt was relatively good.

본 연구에서는 3%의 통보릿가루를 첨가하여 Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus와 treptococcus thermophilussei 등 3종의 균주를 단일균 또는 혼합균 조합별로 이용하여 요구르트를 제조하고 젖산균주에 따른 요구르트 품질 특성을 알아보았다. 대조군과 보릿가루 첨가군의 요구르트 품질특성은 균주 종류 및 조합에 따라 유의적인 차이를 나타내었다. 보릿가루 무첨가군인 대조군에서는 LBST 복합균으로 제조한 요구르트가 적정pH, 산도, 점도, 항산화활성 등에서 좋은 특성을 나타내었으며, 다음으로 LALBST 복합균이 좋았다. 보릿가루 첨가군에서는 LALBST가 다른 균주조합에 비하여 낮은 pH, 적합 범위의 적정산도, 높은 항산화활성 등 좋은 요구르트 품질특성을 나타내었으며 β-glucan 함량은 약 0.15%이었다. 대조군과 보릿가루첨가군에서 단독균보다는 복합균이 좋은요구르트 품질특성을 보였고, 보릿가루를 첨가함에 따라 대조군에 비하여 pH는 감소하였고, 적정산도와 당도는 증가하였으며 젖산균수는 감소하였고 점도는 상당한 증가를 보였다. 색도의 경우 L값은 낮았고, a값과 b값은 높았으며 연구결과 LALBST 혼합균주가 보릿가루 첨가 요구르트 제조시 가장 적합한 것으로 판단되었다.

본 연구에서는 떡 굳음방지기술의 적용하여 저장성이 개선된 건강지향형 잡곡 떡을 제조하기 위하여 멥쌀의 일부를 보리 분말 0, 15, 30, 45%로 대체한 가래떡을 제조한 후 4oC에서 3일간 저장하면서 수분, 색도, 텍스처 및 기호도 검사를 수행하였고, 이들간의 상관성을 분석하였다. 떡굳음방지기술을 적용하여 제조한 가래떡의 경도는 보리 분말로 45% 대체한 가래떡을 제외하고 저장 기간이 경과하였음에도 경도 증가가 억제되었다. 색도는 보리 분말 대체량이 증가할수록 명도(L값)는 감소하고, 적색도(a값) 및 황색도(b값)는 증가하였다. 떡 굳음방지기술을 적용한 가래떡의 전반적인 기호도는 제조 직후에는 보리 분말을 함유하지 않은 가래떡이 가장 높은 결과를 보였으며, 보리 분말 대체량이 증가할수록 전반적 기호도는 저하되었으나, 보리분말 0, 15% 대체 가래떡은 저장 3일 후 유의적 차이가 없었다. 가래떡의 기계적 및 관능적 품질 특성 간의 상관관계를 분석한 결과, 가래떡의 전반적인 기호도는 수분 함량과 높은 양의 상관관계를 보였고, 제조 직후와 저장 3일 후 기호도 평가에서는 각각 경도와 점착성이 높은 음의 상관성을 나타내었다(p < 0.01). 이상과 같이, 굳음방지기술을 적용한 보리 분말 대체 가래떡의 저장 후 노화지연, 기계적 텍스처 및 관능적인 기호도를 고려할 때 보리 분말 대체량 15%가 적합한 것으로 사료된다.

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour,

Current consumers have interest in nutrition and health. So, the interest in barley for other food and industrial applications is increasing. Noodles, which have been consumed largely in korea, are usually made from wheat flour, salt and appropriate amount of water. A New Six-rowed Naked Barley Cultivar “Dahan” was developed in 2012, have high winter hardness, lodging tolerance and good noodle property. It was crossed in 2001, and an elit line was selected in 2010 and designated as ‘Iksan 106’. It showed good agronomic performance in the regional yield trials (RYT) from 2010 to 2012. The average heading and maturing dates of “Dahan” were April 29 and June 3 in paddy field, which were two day earlier than those of the check cultivar ‘Saessalbori’ respectively. The new cultivar, “Dahan”, had 92cm of culm length and 3.9cm of spike length. It showed 625 spikes per m2, 54 grains per spike, 31.3 g of 1,000-grain weight, and 815 g of test weight. “Dahan” showed better resistance to BaYMV (Barley yellow mosaic virus) than those of the check cultivar. Its average yield of the pearled grain in the regional yield trial was 4.32 MT/ha in paddy field, which were 16% higher than those of the check cultivar. It showed higher breakdown and setback than those of the check cultivar. Texture properties of noodle was better in hardness, adhesiveness, chewiness. This cultivar would be suitable for the industrial application as noodle and bread.

본 연구에서는 여러 가지 품종별 통보리가루를 20% 첨가 하여 보리 국수를 제조하고 제조된 국수의 품질특성과 β -glucan 함량 및 항산화활성 변화를 조사하였다. 호화특성 중 호화개시온도와 최고점도는 보릿가루 첨가에 따라 증가하였고, 치반점도는 감소하였다. 통보리가루 첨가 국수의 L 값은 밀가루 국수에 비해 낮았고 a값과 b값은 높았다. 조리 시 흡수율은 통보리가루 첨가국수에서 밀가루 국수보다 낮 게 나타났으며, swelling index는 메성보리는 높았고 찰성보 리는 밀가루 국수와 비슷하였다. 보리국수의 조리 후 경도, 검성은 밀가루 국수에 비해 약간 낮았으며, 메성보리가 찰 성보리보다 경도, 응집성, 검성이 높았고 메성 품종인 다한 이 가장 밀가루 국수와 유사한 특성을 보였다. 보릿가루 첨 가에 따라 국수의 β-glucan 함량은 증가하였으며, 조리 후 β-glucan 함량이 약간 증가하였고, 전분함량은 조리 후 감 소하였다. 보리첨가 국수의 항산화활성은 밀가루 국수보다 높았고 조리 후 감소하였다.

Barley, ranking fifth among all crops in the world today behind maize, wheat, rice and soybean, has been an important food source in many areas in the world. Moreover having high nutritional value. Current consumers have interest in nutrition and health. So, the interest in barley for other food and industrial applications is increasing. Noodles, which have been consumed largely in korea, are usually made from wheat flour, salt and appropriate amount of water. The objective of this study is to substitute wheat flour with barleys in order to produce new products of white salted noodles and to investigate the effects of substituting flours on quality characteristics of noodles. We investigated the Hunter colour values(lightness, redness, yellowness) of barley noodles. Lightness and yellowness were decreased and redness were increased in barley cooked noodles compare to wheat noodle. As compared to the wheat noodle, barley noodle at 10, 20, 30% substitution ratios had lower hardness, which decreased continuously with substitution levels. Springiness and cohesiveness were also lower than wheat noodles.

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.

Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.