Effect of hydrothermal treatment on physical and semolina milling properties of barley.

Muralidhar, K. and Theertha, D. P. and Ashwin, Kumar and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2020) Effect of hydrothermal treatment on physical and semolina milling properties of barley. Journal of Food Engineering, 287. pp. 110-142. ISSN 0260-8774

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Abstract

Barley samples were treated hydrothermally (HTT) to modify their physical properties for the production of semolina. HTT has increased the hardness value and firming of the barley structure with more compactly packed starch in the protein matrix of grain with increase in treatment time. Treated barley samples were milled in laboratory roller mill which resulted in the production of four fractions namely husk (HK), coarse semolina (CS), fine semolina (FS) and flour (FL). Total semolina yield increased up to 20 min of steaming to 86.69% but decreased on further time increase. Barley pretreatment was found to be necessary to obtain increased yield and uniform sized firm semolina granules. Water holding capacity of semolina significantly increased (232 g/100 gm) with increase in the HTT time. The solubility index of semolina decreased (3.56%) with increase in the HTT time. Pasting temperature of semolina increased while viscosity decreased with increase an HTT time.

Item Type:	Article
Uncontrolled Keywords:	Barley Roller milling Semolina Hydrothermal treatment Physical properties Pasting properties
Subjects:	600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Oct 2020 08:39
Last Modified:	05 Oct 2020 08:39
URI:	http://ir.cftri.res.in/id/eprint/14497

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