Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (<i>Hordeum vulgare</i> L. var. <i>nudum</i> Hook. f) Flour

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (<i>Hordeum vulgare</i> L. var. <i>nudum</i> Hook. f) Flour

This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%). The effects of the treatment on the pasting, thermal, rheological, structural, and morphological properties of the native...

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Bibliographic Details
Main Authors: Yiming Lv, Sen Ma, Jingyao Yan, Binghua Sun, Xiaoxi Wang
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
heat–moisture treatment
highland barley
starch structure
Online Access:https://www.mdpi.com/2304-8158/11/21/3511

Internet

https://www.mdpi.com/2304-8158/11/21/3511

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