INFRARED HEATING of HULLESS and PEARLED BARLEY

Abstract

Whole hulless and pearled barley were subjected to infrared heating (micronization) at moisture contents between 12.2% and 26.5% and surface temperatures of 105C to 150C. Infrared heat processing markedly affected the functional, structural and physical properties of the grains. Both micronizing temperature and initial grain moisture content had pronounced effects on these characteristics. the characteristics evaluated are bulk and particle densities, water absorption of whole kernel when soaked for 4 h and 24 h, flour water hydration capacity, protein solubility at pH of 2.0 to 12.0 and flour thermal properties using differential scanning calorimetry. Infrared heating did not change the chemical constituents (starch, protein, total dietary fiber, ash and fat) of hulless and pearled barley.