References
- Ju JI, Lee KS, Min HI, Lee BJ, Kwon BG, Gu JH, Oh MJ (2007) Changes in physicochemical characteristics of green barley according to days after heading. Korean J Crop Sci, 52, 36-44
- Jung EY, Yum CA, Kim SK, Jang MS (1987) The chemical composition of pearled, cutted and pressed barleys. Korean J Food Sci Technol, 19, 290-294
- Jin TY, Oh DH, Om AS, Lee HO, Eun JB (2005) Changes of physicochemical characteristic and functional components of cereals for Saengsik, uncooked food by drying methods. Korean J Food Preserv, 12, 442-448
- Cho MZ (1995) Studies on the variation of diet fiber content according to pearling ratio of barley. J Korean Home Economics Association. 33, 181-186
- Lee JS, Lee JS, Yang CB, Shin HK (1997) Blood glucose response to some cereals and determination of their glycemic index to rice as the standard food. Korean J Nutr, 30, 1170-1179
- Park JD, Jeon HM, Kum JS, Lee HY (2006) Soaking and drying characteristics of grains and legumes. Korean J Food Preserv, 13, 344-350
- Mok CK, Lee HY, Nam YJ, Min BY (1983) A kinetic study on the hydration processing of barley kernels with various polishing yields. Korean J Food Sci Technol, 15, 136-140
- Kim HR, Kim SK, Cheigh HS (1980) Kinetic studies on cooking of naked and covered barley. Korean J Food Sci Technol, 12, 122-125
- Sohn JW, Yun CA, Jang MS, Kim SK (1987) Water uptake rate and degree of gelatinization during cooking of pressed, cutted and pearled barley. Korean J Food Sci Technol, 19, 125-128
- Chang HG, Lee MJ, Kwon KS (1997) The physico- chemical properties and cooking of barley isogenic lines. J Korean Soc Agric Chem Biotechnol, 40, 301-306
- Lee MJ, Kim YK, Seo JW, Kim JG, Kim HS (2009) Cooking and pasting characteristics of non-waxy and waxy pearled barley products from Korea. Korean J Food Preserv, 16, 661-668
- Kim YS, Lee YT, Seog HM (1999) Physicochemical properties of starches from waxy and non-waxy hull-less barleys. J Korean Soc Agric Chem Biotechnol, 42, 240-245
- Lee SJ, Lee YC, Kim SK (2008) Comparison of cooking properties between imported and domestic rices according to cooking method and added water ration. Korean J Food Nutr, 21, 463-469
- Kim KA, Jung LH, Jeon ER (1995) Effect of cooking condition on the eating quality of cooked brown rice. Korean J Soc Food Sci, 11, 527-535
- Lee YT (2001) Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye. Korean J Food Nutr, 14, 233-238
- AOAC (1990) Official Methods of Analysis. 13th ed, Association of Official Analytical Chemists, Washington DC, USA, 190-209
- Prosky L, Asp N, Schweizer T, Devries J, Furdal I (1998) Determination of insoluble, soluble and total dietary fiber in foods products, Interlaboratory study. J Assoc Off Anal Chem, 71, 1017-1025
-
McCleary BV, Glennie-Holmes M (1985) Enzymatic quantification of (1
$\rightarrow$ 3), (1$\rightarrow$ 4)-$\beta$ -D-glucan in barley and malt. J Inst Brew, 91, 285-295 https://doi.org/10.1002/j.2050-0416.1985.tb04345.x - Kim DW, Eun JB, Rhee CO (1998) Cooking conditions and textural changes of cooked rice added with black rice. Korean J Food Sci Technol, 30, 562-568
- Choe JS, Youn JY (2005) The chemical composition of barley and wheat varieties. J Korean Soc Food Sci Nutr, 34, 223-229 https://doi.org/10.3746/jkfn.2005.34.2.223
- Lee YT, Seog HM, Cho MK, Kim SS (1996) Physicochemical properties of hull-less barley flours prepared with different grinding mills. Korean J Food Sci Technol, 28, 1078-1083
- Lee MJ, Lee NY, Kim YK, Kim JG, Hyun JN, Choi JS, Kim KJ, Kim HS (2009) Cooking and pasting properties of spilt and pressed barely. Korean J Food Preserv, 16, 830-837
- National Institute of Crop Science, RDA Online crop information center. Available from: http://www.nics.go.kr Accessed Sep 02, 2010.
-
Lee MJ, Sae JH, Kim YK, Park JC, Choi JS, Park TI, Hyun JN, Kim JG (2009) Naked waxy barley cultivar "Jinjuchal" with high whiteness after cooking and high
$\beta$ -glucan content. Korean J Breed Sci, 43, 299-305 - Son YK, Park JH, Lee CK, Lee YH, Yang JS (2005) Physicochemical characterics of Korean milled waxy barley products. Treat Crop Sci, 6, 591-596
Cited by
- Study on Cooking Properties of ‘Bodeurami’ Rice Cultivar vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.209
- The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.249
- 보리 단백질 가수분해물로부터 칼슘 결합 물질의 분리 vol.19, pp.3, 2012, https://doi.org/10.11002/kjfp.2012.19.3.438