FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Characterization of starch quality and rheological properties of dough of spring barley varieties


Grain of five spring barley varieties: Rodos, Rabmo, Boss, Rodion, Rabel from the 1997 harvest was investigated. It was concluded, that barley varieties differed in equalize of grain and total protein content. Investigated varieties characterized by low alpha-amylase activity, measured by falling number. Grain of different barley varieties little differed in starch content. Barley flour distinguished by high initial and final temperature and long gelatinization time. During holding in constant temperature starch granules disintegrate, and amylose easily retrogradate after cooling. Investigated barley flouris characterized by large water absorption. Barley dough is distinguished by its low rheological properties.