Year: 2026
Type: article
Abstract: This study investigated the effects of heat-moisture treatment (HM), enzymatic treatment (EZ), and their combined treatment (HM-EZ) on the hydration properties, oil absorption capacity, and gelatinization characteristics of waxy and non-waxy barley flours.The water binding capacity, swelling power, and solubility generally increased in the HM and HM-EZ samples, while oil absorption capacity increased in all modified flours regardless of cultivar type.These changes in hydration-related properties were associated with the differences in freeze-thaw stability, with HM-treated samples showing the lowest syneresis during repeated freeze-thaw cycles.Amylogram analysis showed that the modified barley flours exhibited overall reductions in pasting temperature, peak viscosity, breakdown, and setback compared to the native flour, particularly under the combined treatment.In particular, waxy barley flours exhibited higher swelling power and viscosity-related parameters than non-waxy flours, indicating distinct pasting behavior depending on amylose content.Differential scanning calorimetry showed clear differences in thermal behavior after modification between waxy and non-waxy cultivars.These results suggest that the hydration behavior, viscosity development, and thermal stability of barley flour can be modulated depending on the barley type, including waxy and non-waxy varieties, as well as the modification method, suggesting that HM and combined treatments can be used as effective strategies to improve the processing applicability and freeze-thaw stability of barley-based powders.
Author: Eun Bit Ma
Institution: Sunchon National University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W7147239271
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