Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency
Abstract Barley flours available on the market differ in particle size; thus, managing the rheological properties of the batter necessitates adjusting the water addition amount (WAA) during the production of barley flour products. This study explored how to change the WAA appropriately in such insta...
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| Format: | Article |
| Language: | English |
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Springer
2025-03-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00345-2 |
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| author | Asuka Taniguchi Makoto Miura Tsuyoshi Tanaka Rie Kobayashi |
| author_facet | Asuka Taniguchi Makoto Miura Tsuyoshi Tanaka Rie Kobayashi |
| author_sort | Asuka Taniguchi |
| collection | DOAJ |
| description | Abstract Barley flours available on the market differ in particle size; thus, managing the rheological properties of the batter necessitates adjusting the water addition amount (WAA) during the production of barley flour products. This study explored how to change the WAA appropriately in such instances. To apply the results to various barley flour products, we tested three batter concentrations created by adding water at 3.00, 2.50, or 2.00 times the flour’s weight. Our findings showed that lowering the WAA for the large particle size batter (volume mean diameter, 270 µm) resulted in rheological properties similar to those of the small particle size batter (160 µm) across all concentrations. Additionally, we discovered that the required extent of WAA adjustment depended exponentially on the batter concentration, a significant outcome of this investigation. For lower batter concentrations, such as crepe batter, the adjustment in WAA related to particle size was under 1%, a minuscule figure. Conversely, for higher batter concentrations like cake batter, the adjustment was 5%. These outcomes imply that failing to adjust the WAA following particle size and product types could lead to considerable changes in the final product’s quality. We anticipate that our results will aid in estimating WAA adjustments in the actual manufacturing of barley flour products. Graphical abstract |
| format | Article |
| id | doaj-art-daf80ad2864144e5be4c20b2d6d2835a |
| institution | OA Journals |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-daf80ad2864144e5be4c20b2d6d2835a2025-08-20T02:10:21ZengSpringerDiscover Food2731-42862025-03-015111410.1007/s44187-025-00345-2Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiencyAsuka Taniguchi0Makoto Miura1Tsuyoshi Tanaka2Rie Kobayashi3Faculty of Nutrition, Tokyo Kasei UniversityFaculty of Agriculture, Iwate UniversityResearch Center for Advanced Analysis, National Agriculture and Food Research OrganizationFaculty of Nutrition, Tokyo Kasei UniversityAbstract Barley flours available on the market differ in particle size; thus, managing the rheological properties of the batter necessitates adjusting the water addition amount (WAA) during the production of barley flour products. This study explored how to change the WAA appropriately in such instances. To apply the results to various barley flour products, we tested three batter concentrations created by adding water at 3.00, 2.50, or 2.00 times the flour’s weight. Our findings showed that lowering the WAA for the large particle size batter (volume mean diameter, 270 µm) resulted in rheological properties similar to those of the small particle size batter (160 µm) across all concentrations. Additionally, we discovered that the required extent of WAA adjustment depended exponentially on the batter concentration, a significant outcome of this investigation. For lower batter concentrations, such as crepe batter, the adjustment in WAA related to particle size was under 1%, a minuscule figure. Conversely, for higher batter concentrations like cake batter, the adjustment was 5%. These outcomes imply that failing to adjust the WAA following particle size and product types could lead to considerable changes in the final product’s quality. We anticipate that our results will aid in estimating WAA adjustments in the actual manufacturing of barley flour products. Graphical abstracthttps://doi.org/10.1007/s44187-025-00345-2Barley flour batterRheologyWater additionParticle size |
| spellingShingle | Asuka Taniguchi Makoto Miura Tsuyoshi Tanaka Rie Kobayashi Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency Discover Food Barley flour batter Rheology Water addition Particle size |
| title | Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency |
| title_full | Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency |
| title_fullStr | Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency |
| title_full_unstemmed | Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency |
| title_short | Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency |
| title_sort | adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency |
| topic | Barley flour batter Rheology Water addition Particle size |
| url | https://doi.org/10.1007/s44187-025-00345-2 |
| work_keys_str_mv | AT asukataniguchi adjustmentofthewateradditionamountforbarleybatterbasedontheparticlesizeeffectaimingproductdevelopmentefficiency AT makotomiura adjustmentofthewateradditionamountforbarleybatterbasedontheparticlesizeeffectaimingproductdevelopmentefficiency AT tsuyoshitanaka adjustmentofthewateradditionamountforbarleybatterbasedontheparticlesizeeffectaimingproductdevelopmentefficiency AT riekobayashi adjustmentofthewateradditionamountforbarleybatterbasedontheparticlesizeeffectaimingproductdevelopmentefficiency |