• Preventive Nutrition and Food Science
• /
• v.16 no.1
• /
• pp.67-73
• /
• 2011

The objective of this research was to investigate the effects of soaking time (6, 12 and 24 hr) and steeping temperature (25, 30 and $35^{\circ}C$) on germination time, germination percentage and weight loss of wheat and barley. Changes in chemical composition (such as protein, fat, and ash), reducing sugar content, enzyme activity and pasting profile and GABA ($\gamma$-animobutyric acid) content of germinated wheat and barley were also evaluated. The results clearly suggest that the short soaking time and lower steeping temperature significantly decreased germination time and weight loss, while germination percentage increased. Regarding the chemical composition, the protein content of wheat and barley was slightly increased after germination but there was no significant difference in content of crude fat and ash of both germinated cereals. The reducing sugar content of both germinated cereals decreased as the steeping temperature increased from $25^{\circ}C$ to $35^{\circ}C$. Increasing soaking time and steeping temperature led to increased amylase activity, and also corresponded to reduced paste viscosity. The highest GABA content that occurred with soaking times of 6 and 12 hr and a steeping temperature of $35^{\circ}C$ was 1,467.74 and 1,474.70 ${\mu}g/g$ for germinated wheat and 2,108.13 and 1,691.85 ${\mu}g/g$ for germinated barley. This study indicated that the optimum germination process for wheat and barley is a low steeping temperature and a short soaking time.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.575-582
• /
• 1989

An investigation was carried out to improve the quality and yield of barley tea(water extracts) by modifying the roasting method. The modified methods employed were crushing the barley into 4-10 parts and soaking in water at room temperature for 20 minutes followed by roasting (light brown or dark brown) at $250^{\circ}C$ before boiling with water. The varieties of barley used for this study were Ol-bori(with hulls) and Youngsan-bori(without hulls) and the qualities measured were the physical, chemical and sensory characteristics of roasted barley and its extracts. The results showed that the higher solid yields in barley tea was obtained with an increase in soaking and roasting time. The solid yields increased rapidly with extraction time in boiling water until 30 minutes and then slowed down thereafter. However the intrinsic viscosity of barley tea was reduced by increase in soaking and roasting time. The color of barley tea expressed as Hunter L, a, b values showed that lower L value and higher a and b values were measured for those prepared without soaking and with more extensive roasting. Organoleptic evaluation clearly showed that the sensory quality of barley tea was significantly improved in intensity of odor and taste by crushing, soaking and dark brown roasting.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.1
• /
• pp.67-73
• /
• 1999

In order to increase the enzymatic activity of malt used as a source of traditional processing foods, the enzymatic activities of various barley were examined and the effects of ozone and light illumination treatment on the enzymatic activities of amylase, amylase, and glucanase in malt during man ufacture were also examined. Barley didn't show amylase activity prior to soaking, but the activity of barley increased quickly after soaking. Glutinous barley showed the highest amylase activity among Duru barley, Ol barley, two rowed barley and naked barley. Naked barley showed the lowest activity. The amylase activity was the highest in Duru barley and decreased in the order of in glutinous barley, naked barley and two rowed barley. It was showed that the enzymatic activity of malt was higher than that of control when malt was soaked for 24hr at the concentration of 0.3ppm of ozone. The enzymatic activity of malt treated with light illumination was higher than that of control. The bud and root of light illuminated malt was much stronger than that of control. The root of light illuminated malt was much shorter than that of control. In addition, light illuminated malt showed a little green color which matches the demand of consumer. These studies demonstrated that both ozone and light illumination treatment increased the enzymatic activity of malt to result in high quality of malt manufacture.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.48 no.2
• /
• pp.127-133
• /
• 2003

The purpose of this study is to investigate the positive or negative effects of 5-aminolevulinic acid(ALA) on the growth of several crops and weeds, by applying a seed soaking treatment, foliar treatment, and application timing, while comparing biological activity between ALA produced by chemical synthesis (Synthetic-ALA) and extracellularly-accumulated ALA by overexpressing the hemeA gene isolated from Bradyrhizobium japonicum(Bio-ALA). Seed soaking treatment of ALA in barley (five cultivars) and wheat (five cultivars) had not shown positive effects at lower concentrations, 0.05 to 0.5 mM as well as negative effects at higher concentrations, 1 to 30 mM. In rice, there also was no positive effect by seed soaking treatment of ALA at lower concentrations, although the rice became damaged by an application of 5 and 10 mM ALA. Growth in barley cultivars, Ganghossalbori, Naehanssalbori, Songhakbori, Saessalbori, and Daehossalbori were increased up to 14%, 19-51 %, 17-64%, 18-23%, and 22-38% by ALA foliar application at lower concentrations, 0.05 to 0.5 mM, respectively. On the other hand, the growth in barley cultivars was inhibited by ALA foliar application at higher concentrations. Barley responded more positively to ALA foliar application than wheat and rice. The growth stimulation caused by ALA seed soaking treatment was less than by ALA foliar treatment. ALA treatment at the 1.5-leaf stage increased growth of barley by 19-58%, while pretreatment to seeds, post-emergence treatment at 3 days after seeding, 3-leaf stages, and 5-leaf stages had not shown positive effects. Thus, the positive effects of ALA on barley were dependent greatly upon the timing of application and its concentration. Monocots weeds were more sensitive to ALA foliar treatment than dicotyledonous weeds. A monocot weed, Setaria viridis L. was the most susceptible plant to ALA while a dicotyledonous weed, Plantago asiatica L. was the most tolerant. No significant difference in biological activity between bio-ALA and synthetic ALA on barley, wheat, rice, and weed, Ixeris dentate tested was observed. Thus, ALA produced by microorganisms would be a potent substance to be used effectively in agricultural production.

• Korean Chemical Engineering Research
• /
• v.51 no.3
• /
• pp.303-307
• /
• 2013

This study compares the efficacy of soaking and percolation pretreatments with alkaline solutions for lignocellulosic biomass. Various biomass such as rice straw and barley were pretreated by soaking processes in various alkaline solutions including sodium hydroxide, potassium hydroxide, aqueous ammonia and sodium carbonate. The enzymatic digestibility of rice straw and barley that had been pretreated by soaking in aqueous ammonia was over 80%. Eucalyptus residue, Larix leptolepis and Pinus rigida exhibited relatively low enzymatic digestibility. Nevertheless, the enzymatic digestibility of pretreated eucalyptus residue was increased by five times compared to that of the initial biomass. And, the enzymatic digestibility of the percolation pretreated eucalyptus residue was increased 12 times.

• Korean Journal of Food Science and Technology
• /
• v.19 no.2
• /
• pp.125-128
• /
• 1987

Water uptake rates of barley (pressed, cutted and pearled) at $20^{\circ}C{\sim}50^{\circ}C$ were determined by measuring the weight gain during soaking. Pressed barley absorbed water at the fastest rate, whereas pearled barley at the slowest rate. The former was the most temperature dependent during hydration. Degree of gelatinization, determined by X-ray diffractometry, during cooking at $100^{\circ}C$ indicated that the pressed barley cooked 1.4- and 2-times faster than Gutted and pearled barley, respectively.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.344-350
• /
• 2006

Soaking and drying were studied for seven grains and legumes including glutinous rice, brown rice, glutinous brown rice, glutinous barley, Seoritae, Heuktae and red bean to improve taste of cooked mixed grams and make easy to cook then Seoritae and Heuktae showed the highest water absorption and the rest were in the order of glutinous barley, glutinous rice, milled rice, brown glutinous rice, brown rice, and red bean. In regards with water absorption index by soaking temperature, the higher the temperature showed, the more water absorption and the shorter time to reach the water absorption balance, the more grinding legumes. showed the more water absorption and the shorter time to reach to the water absorption balance. The soaked samples were dried at mom temperature $30^{\circ}\C,\;50^{\circ}\C$, and microwave 300 W, 700 W and 1000 W power. As a result 700 W drying method br microwave can dry samples in the shortest time without damage to the samples. Therefore, it was considered as the best pretreatment conditions for mixed stains to dry with 700 W microwave after one-hour soaking at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.15 no.2
• /
• pp.155-159
• /
• 1983

Alpha-barley were prepared by means of soaking, heating, and drying treatment. The degree of gelatinization ${\alpha}-barley$ were determined. The yield of ${\alpha}-barley$ prepared by microwave heating, steaming, and autoclaving were in the range of 95-98%, whereas by boiling, only 74-89% of ${\alpha}-barley$ were obtained. The degree of gelatinization of ${\alpha}-barley$ prepared by 5 min microwave heating and 10 min and 20 min steaming were around 90%. Alpha-barley prepared by boiling, autoclaving and 30 min steaming showed above 95% of degree of gelatinization.

• Korean Journal of Weed Science
• /
• v.18 no.1
• /
• pp.48-53
• /
• 1998

When rice straw was mulched, the inhibition of weed growth was observed in the barley field. This study was carried to indentify the influence of rice straw extract on germination, shoot and root growth of barley and water foxtail, according to extraction rate, temperature, growth stage, variety and soaking time. The inhibition rate of germination, shoot and root length of barley and water foxtail was higest in rice straw extract of $24^{\circ}C$, 5hours, 10%(w/v). Daerimbyeo's extract among 17 rice varieties inhibited growth of barley most, but Anjoongbyeo's was lowest. Among five growth stages, extract at seedling stages inhibited growth of barly and water foxtail most. Among 10 barley varieties, Seaolbori showed the greatest growth inhibition by rice straw extract.

• Journal of the Korean Chemical Society
• /
• v.8 no.2
• /
• pp.78-81
• /
• 1964

In this report, some practical problems that are concerned with the infected barley were examined. Most of the toxic substance is present in the bran. It was almost impossible to remove the toxic substance with water or methanol completly, however, we found it is effectively eliminated by soaking the whole grain with 2%, calcium hydroxide suspension for 24 hours. As a detoxifying agent, kieselguhr was very effective; the grain mixed with little amounts (0.4-0.5%) of kieselguhr may be used as an animal feed.