• Korean journal of food and cookery science
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• v.21 no.5
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• pp.733-741
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• 2005

Waxy barley flour was fermented by two kinds of starter cultures; L. plantarum and L. brevis, alone or in combination and the effect was evaluated on waxy barley and wheat composite bread quality. In all three barley sourdoughs, fermentation decreased the pH, total sugar and reducing sugar, and increased lactic acid bacteria cell numbers. However yeasts (S. cerevisiae) were reduced. There was significant difference in physicochemical characteristics between the reference(composite barley dough containing improvement agent) and the barley sourdoughs (p <0.05). Barley sourdough fermented by L. plantarum showed more desirable farinogram properties of peak time, stability and elasticity than that of the reference. The rheofermentometer data for L. brevis produced the most $CO_2$ release curve, whereas L. plantarum held maximum $CO_2$ retention differed significantly from that of the breads made with barley sourdoughs fermented with the respectives starter cultures (p < 0.05). Barley sourdough bread fermented with L. plantarum resulted in better bread quality than the reference bread. The positive effect of fermentation with L. plantarum on bread quality was evident when comparing the well developed protein-starch matrix structure of the bread baked with barley sourdough with the reference bread.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.319-324
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• 2002

Hypocholesterolemic effects in rats of two hull-less barleys, waxy and nonwaxy-starch genotype, were evaluated by analyzing liver cholesterol and triglycerides. A group fed cellulose control and fiber-free exhibited significant liver lipid accumulation by morphologically observation. In barley fed group, however, lipid disposition in liver was effectively suppressed. The concentrations of cholesterol and triglyceride in liver were significantly reduced in rat fed 5 and 10% fiber diets containing barley flour and ${\beta}-glucan-enriched$ fraction. ${\beta}-Glucan-enriched$ barley fraction as a fiber source showed more cholesterol-lowering than barley flour with cellulose, and this effect of ${\beta}-glucan$ from two hull-less barleys was similar. Liver cholesterol and triglyceride in cellulose control group were 14.5 mg/g and 46.1 mg/g, respectively, while those of barley and ${\beta}-glucan$ fed groups were $5.1{\sim}8.2\;mg/g$ and $20.1{\sim}31.3\;mg/g$, respectively.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.446-455
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• 2014

In this study, we aimed to develop mixed grain-derived hard liquor with enhanced favor and taste. First, fermentation characteristics analysis according to the grain used showed that rice and adlay produced high alcohol outputs of 15.2% and 13.3%, respectively, while that of barley was low at 5.6%. In an experiment in which different amounts sorghum flour were added, the sample without sorghum flour showed an alcohol content of 19.0%. The effect of adding up to 7% ipkuk (koji) was examined in a sensory test. Comprehensive preference increased with increasing amounts of added ipkuk. Fermentation characteristics analyses of distilled liquor into which milled rice (5% degrees of milling of unpolished waxy rice) was added showed that alcohol content and acidity were not greatly affected by its addition. Finally, an analysis of aromatic ingredients showed that the percentage of ethyl palmitate, which produces a smooth aroma, was the highest in distilled liquor made of mixed grains.