Effects of Different Particle Sizes on the Quality of Barley Flour after Superfine Grinding

Effects of Different Particle Sizes on the Quality of Barley Flour after Superfine Grinding

In this research, Barley was used as the main material to investigate the quality characteristics of disparate sizes of barley flour after superfine grinding. The results showed that moisture content, starch content, solubility, brightness value and whiteness value all increased remarkably with the...

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Veröffentlicht in:Shipin gongye ke-ji 2022-05, Vol.43 (10), p.80-86
Hauptverfasser: Xiaochan REN, Jingyao CHANG, Xiaoli MA, Baohua KONG, Ying XIN, Gongshe HU, Qian LIU
Format: Artikel
Sprache:chi
Schlagworte:
barley flour
partical size
quality characteristic
superfine grinding
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Zusammenfassung:In this research, Barley was used as the main material to investigate the quality characteristics of disparate sizes of barley flour after superfine grinding. The results showed that moisture content, starch content, solubility, brightness value and whiteness value all increased remarkably with the decline of the particle size of the whole powders (P
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021080063