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

Abstract

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 decline of the particle size of the whole powders (P<0.05). However, the swelling power, peak viscosity, oil absorption, setback value, and the water holding capacity declined obviously with the declined of the size of the barley powder(P<0.05). The results of scanning electron microscopy showed that the particle size declined, the powders shape changed from round or ellipse to irregular shape, and the surface changed from smooth to rough. Meanwhile, compared with the barley powders from regular grinding technology, the quality of the barley powders from superfine grinding was significantly improved, which expanded the application scope of the barley powders in food processing. In conclusion, the quality characteristics of barley flour with different particle sizes were different after superfine grinding, and the barley flour with the size less than 54 μm had the best quality characteristics.

Keywords

• superfine grinding
• barley flour
• partical size
• quality characteristic