Differences in the quality of steamed hull-less barley and wheat cakes北大核心CSCD

In this study, three different hull-less barley varieties were used to prepare steamed cakes, and their nutritional value, sensory qualities, textural properties, and in vitro starch hydrolysis were evaluated. The results showed that the contents of total dietary fiber (4.50%-5.12%), β-glucan (2.96%-3.96%), total flavonoids (12.56-38.73 mg/100 g), and γ-aminobutyric acid (5.08-9.53 mg/100 g) in the steamed hull-less barley cakes were significantly higher than that in the steamed wheat cake, which were 0.65%, 0.23%, 3.93 mg/(100 g), and 2.63 mg/(100 g), respectively. The sensory properties of steamed ordinary hull-less barley and wheat cakes were not significantly different, but the steamed 08-1127 (waxy hull-less barley) cake was softer and out of shape. The springiness, resilience, cohesiveness, gumminess, and adhesiveness of steamed ordinary hull-less barley cakes were similar to those of steamed wheat cake, while those of steamed 08-1127 cakes were significantly lower than those of steamed ordinary hull-less barley cakes. Steamed hull-less barley cake also showed a maximum starch hydrolysis rate (38.76%-42.74%) that was lower than that of steamed wheat cake (49.92%), and the contents of rapidly (11.58%-13.16%) and slowly digested starch (5.34%-7.56%) were lower than that of steamed wheat cake (17.21% and 15.97%, respectively). In addition, the glycemic (59.37-61.67) and hydrolysis indexes (35.82-40.00) were lower than those of steamed wheat cake (76.66 and 67.30, respectively), and the contents of resistant starch (2.74%-3.55%) were higher than those of wheat steamed cake (1.68%). Therefore, the steamed cakes of ordinary hull-less barley had a higher content of nutritional components than the steamed cake of wheat, and the in vitro starch hydrolysis parameters were better than those of steamed wheat cake. When it is necessary to consider both nutritional and sensory qualities, ordinary hull-less barley can be selected as the raw material for steamed cakes, but waxy hull-less barley is not suitable for making steamed cakes. © 2022 Science Press. All rights reserved.     

如何做好涉及自然保护区的水电站项目环境影响评价

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专题Ⅱ 目标与行动——环保中的官民共识

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三峡漂浮物处理方案探讨

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四川泥石流14人死亡调查:预警短信被随意删除

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就要“多此一举”

丘吉尔瀑布水电站位于加拿大拉布拉多半岛组芬兰省哈密尔顿河丘吉尔瀑布下游23公里处,是当今世界上最伟大的建设工程之一。由于该水电站发电主厂房和引水系统都建设在地下近300米处,所以,水电站的安全保护设施设计建设得非常完美,可以防范各种风险和抵御各类灾难。但在一次例行检查中,水电站工程师无意中听到施工人员说：如果发生更大的灾难,所有安全措施都失效了．     

去学水电站生态流量泄放措施优化研究

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