Effects of Different Particle Sizes on the Quality of Barley Flour after Superfine Grinding

Effects of Different Particle Sizes on the Quality of Barley Flour after Superfine Grinding

In this research, Barley was used as the main material to investigate the quality characteristics of disparate sizes of barley flour after superfine grinding. The results showed that moisture content, starch content, solubility, brightness value and whiteness value all increased remarkably with the...

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Bibliographic Details
Main Authors: Xiaochan REN, Jingyao CHANG, Xiaoli MA, Baohua KONG, Ying XIN, Gongshe HU, Qian LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-05-01
Series:Shipin gongye ke-ji
Subjects:
superfine grinding
barley flour
partical size
quality characteristic
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080063

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