Study of barley focussing on water absorbtion and cooking

经过碾磨的大麦预计将具有与压榨大麦和裂解大麦相比的酶活性，这些大麦是从碾磨的55%-60%的谷物中通过加热加工而成的。以85%和60%精制大麦为样品，以90%精米为参照物，研究了大麦糖类产量与内源酶活性的关系。大麦的淀粉降解酶活性远高于大米，且大麦与大米混合蒸煮的糖分含量高于各蒸煮。结果表明，淀粉酶对淀粉的降解导致葡萄糖苷酶对葡萄糖的增加，从而使大麦米饭的还原糖含量增加。感官测试表明，40%的米饭大麦混合粉的适口性好于100%的大麦米饭。

The barley which was milled is expected to have the enzyme activity compared to the pressed and split barley from the milled 55-60 % grains, these were processed by heating. The barley milled 85 and 60% were used as the samples with the 90% milled rice as the reference, and was investigated the relationship between the production of sugars and the activity of endogenous enzyme of the barley. The starch degrading enzyme activity of the barley was much higher than that of rice and the mixed cooking of barley and rice had larger amount of sugars than that of each cooking. It was found that the degradation of starch by amylase caused the increase of glucose by glucosidase, as a result the amount of reducing sugar of the mixed cooked rice and barley increased. The sensory test revealed that the palatability of the mixed cooked rice and barley of 40% was better than those of cooked barley of 100%.