Comparison of some properties of naked barley starches
1985
Kim, O.M. | Kim, K. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food Science and Technology) | Kim, S.K. (Tankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition)
Some properties of starches from three naked barley cultivars (Songhak, Youngsan and Jinan 56) were compared. No significant differences in water-binding capacity, amylose content, relative crystallinity, swelling power and gelatinization degree at various pasting temperatures among cultivars were observed. However, starches showed characteristic viscograph indices and viscosity development patterns in aqueous sodium hydroxide solution. Songhak starch exhibited the lowest pasting temperature and was the most resistant to alkali gelatinization
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