Abstract
As barley contains more calcium, vitamin B1 and B2 than rice does, it is preferable to take rice mixed with barley from the viewpoint of nutrition. Few people, however, take rice cooked with barley because of its unpleasant taste, especially, of its undesirable consistency.
Attempts were made to search the best cooking conditions of barley on the bases of soaking time, amount of added water and heating time. The characteristic time constant of adsorption of water into barley, gelatinization rate on heating process, ratio of water content in cooked barley-rice to amount of water added for cooking and light microscopic observation were examined in this report.
It was indicated that tasty barley-rice could be cooked on conditions that soaking time was 60 min, amount of water added was 2.2 times of barley weight and heating time was 30 min. The cell wall of barley, though it was steamed and/or pressed, so tough and thick compared with that of rice, that it impeded collaspe of starch granulars even after 1 hr heating.
