Sundberg B, Abrahamsson L, Aman P
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala.
Plant Foods Hum Nutr. 1994 Feb;45(2):145-54. doi: 10.1007/BF01088472.
Rolled barely flakes were prepared from three different batches of grain by pearling, steaming and rolling. Autoclaved and malted barleys from the three batches were also processed in the same way. Analysis of the nine products showed that both batch of barley and process had significant effects on chemical composition and viscosity. Puddings were prepared from the products and mechanical consistency, juiciness and grain consistency were graded on both newly prepared and heated puddings by a sensory taste panel. Batch of barley had no effect on mechanical consistency but significant effects on juiciness and grain consistency. Type of processing had significant effect on all three parameters for both newly prepared and heated puddings.
通过碾磨、蒸煮和轧制，用三批不同的谷物制备了粗燕麦片。来自这三批的经高压灭菌和发芽的大麦也以同样的方式进行加工。对这九种产品的分析表明，大麦批次和加工方式对化学成分和粘度都有显著影响。用这些产品制作布丁，并由一个感官品尝小组对新制作的和加热后的布丁的机械稠度、多汁性和颗粒稠度进行评分。大麦批次对机械稠度没有影响，但对多汁性和颗粒稠度有显著影响。加工方式对新制作的和加热后的布丁的所有三个参数都有显著影响。
