Food chemistry
Effect of different heat treatments on the physicochemical properties and in vitro digestion of black highland barley flour.
Shuhong Li, Yaqing Bian, Zeyu Wang, Yuanda Zhao, Wenwang Duan, Guiyun Chen, Ye Chen
Published: 202610.1016/j.foodchem.2026.147909
Abstract
Natural black highland barley flour (BHBF) exhibits limited processing performance due to its low gluten protein content; however, thermal treatments can effectively improve its physicochemical properties. In this study, roasting treatment (RT), auto…
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