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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14497/
https://doi.org/10.1016/j.jfoodeng.2020.110142
 
Title Effect of hydrothermal treatment on physical and semolina milling
properties of barley.
 
Creator Muralidhar, K.
Theertha, D. P.
Ashwin, Kumar
Aashitosh, A. Inamdar
Suresh, D.Sakhare
 
Subject 21 Cereals
04 Milling
 
Description 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.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14497/1/Journal%20of%20Food%20Engineering%20287%20%282020%29%20110142.pdf
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