Effect of Partial Removal of Prolamins on Some Chemical and Functional Properties of Barley Flours

• Published in: Food science and biotechnology Vol. 19; no. 3; pp. 735 - 742
• Main Author: Yalcin, Erkan
• Format: Journal Article
• Language: Korean
• Published: 2010
• Subjects: prolamin; barley; pasting; extraction; functional property

In this study, some chemical and functional properties of hulled (BF-1) and hull-less (BF-2) barley flours and their partial prolamin removed forms (PPRF-1 and PPRF-2, respectively) were determined. Total dietary fiber and resistant starch values increased on dry weight basis, conversely $\beta$-glu...