Study On Quality Evaluation And Processing Suitability Of Hulless Barley

Aimed at provide some scientific guides and technical support for qualityimprovement and special varieties breeding of hulless barley, The studycomprehensively analyzed grain quality, milling quality, whole flour quality, proteinquality, starch quality and other quality characteristics of highland barley，and ediblequality of four hulless barley food including noodles, cakes, biscuits and zanba with21varieties of hulless barley in Tibetan areas as raw material. The relationshipbetween the quality characteristics and edible quality of the hulless barley bymathematical statistics analysis method, and the processing suitability evaluationsystem was constructed. The main results were as follows:（1）Hulless barley grains were large in hardness，lower in flour extraction andwhiteness，but higher in ash content. It showed low machining accuracy of highlandbarley；Damaged starch content was higher of highland barley，Starch paste clarityand freeze-thaw stability was excellent，starch peak viscosity was higher；proteincontent of highland barley flour was moderate，glutenin content of highland barleyprotein was mos，globulin was least，albumin and gliadin content were balance.Glutenswelling index and sedimentation value of hulless barley flour were lower；proteincontent and beta-glucan content of hulless barley flour were higher, but starchcontent was lower.Hardness, values of a*, b*, ash content of hulless barley grain had significantdifferences, flour of a*value, damaged starch content, starch transparency, starchsolubility, falling number, peak viscosity, resuscitation value, gliadin content andgluten swelling index and beta-glucan content, fiber content of hulless barley hadsignificant differences in varieties.21kinds hulless barley were divided into threecategories by using principal component analysis and cluster analysis.(2) To evaluate the edible quality of noodles, cakes, biscuits which were made ofhulless barley flour as raw material.The cooking quality and sensory quality ofhulless noodles were poor. There were7varieties as kunlun14, kunlun15，had ahigher sensory score and they had most potential processing noodle after modified flour dough technology; Both hulless barley cakes and biscuits had good quality andpalatability. Zanba had good palatability of hulless barley，But the edible quality hasgreat differences between different varieties.(3) The relationship between the quality characteristic and edible quality ofvarious hulless barley was assured by means of the method of correlation analysis，stepwise regression analysis and path analysis.The bulk density, flour of L*value,total starch content, starch transparency and falling number had significantlyinfluence on the hulless barley noodle quality. And the quality characteristics ofhulless barley had significantly influence on the viscoelastic, dry matter loss rate, andtaste value of hulless barley noodles；flour of b*value, freeze-thaw stability, peakviscosity and residue protein content had significantly influence on cakes quality ofhulless barley. And the quality characteristics of hulless barley had significantlyinfluence on cake specific volume and sensory score；The grain L*values, ashcontent, total starch content, peak viscosity, globulin content had significantlyinfluence on the hulless barley biscuits quality.And the quality characteristics ofhulless barley had significantly influence on biscuits stretch factor, decorative pattern,the sensory score and colour and lustre；The grain hardness, beta-glucan content,fiber content, total starch content, fat content had significantly influence on Zanbasquality of hulless barley. And the quality characteristics of hulless barley hadsignificantly influence on zanba gelatinization degree.(4) Constructed the processing suitability evaluation system of noodles, cakes,biscuits, Zanba with hulless barley. Different hulless barley were divided into mostsuitable, suitable and worse suitable according to the system. The key index scoresand greater than70for most suitable,60~70for more appropriate, less than60points for the worse suitable. DuanBai hulless barley、ZangQing690、KunLun13、ZangQing320、KunLun15、KangQing8、ChangHei hulless barley、WaLan hullessbarley、KunLun14、GanQing5、Hei Laoya were suited for modified making noodles；ChangHei hulless barley、DuanBai hulless barley、KunLun14、ZangQing690690、ZangQing320、KangQing8、WaLan hulless barley、Hei Laoya were suited formaking cakes；GanQing5、KunLun14、KunLun15、Aqing5、ZangQing320、DuanBai hulless barley、WaLan hulless barley、Hei Laoya were suited for making biscuits；DuLiHuang、ChaiQing、BeiQing3、BeiQing6、KunLun12、KunLun13、ZangQing25、Aqing6、KunLun15、ChangHei hulless barley、DuanBai hullessbarley、WaLan hulless barley、Hei Laoya were suited for making Zanba.