Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein

[Display omitted] •Thermal treatments changed starch arrangement and protein secondary structure.•Superheated steam led to tightest starch granules aggregation embedded in protein.•Superheated steam at 180 °C decreased the damaged starch level.•Superheated steam at 180 °C delayed starch retrogradati...

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Veröffentlicht in:	Food chemistry 2022-09, Vol.387, p.132835-132835, Article 132835
Hauptverfasser:	Wang, Haoran, Li, Zaigui, Wang, Lili, Cui, Steve W., Qiu, Ju
Format:	Artikel
Sprache:	eng
Schlagworte:	Damaged starch Flour - analysis Gel rheological properties Highland barley Hordeum Pasting properties Starch - chemistry Starch molecular structure Steam Superheated steam treatment Viscosity
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