http://scholars.ntou.edu.tw/handle/123456789/21601
Title: | Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour |
Authors: | Shigeaki Ueno Shoji Sasao Hsiu-Ming Liu Mayumi Hayashi Toru Shigematsu Yasuko Kaneko Tetsuya Araki |
Keywords: | Barley flour;β-glucan;high hydrostatic pressure;starch damage;viscosity |
Issue Date: | Apr-2019 |
Publisher: | TAYLOR & FRANCIS LTD |
Journal Volume: | 39 |
Journal Issue: | 3 |
Start page/Pages: | 509-524 |
Source: | HIGH PRESSURE RESEARCH |
Abstract: | The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barley flour with low and high β-glucan content, respectively, and treated with HHP (200–600 MPa) for 10 min. Although the elevation of pasting properties for the samples treated at 600 MPa was reduced to th... |
URI: | http://scholars.ntou.edu.tw/handle/123456789/21601 |
ISSN: | 0895-7959 |
DOI: | 10.1080/08957959.2019.1597076 |
Appears in Collections: | 食品科學系 |
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