The protein properties of germinated naked barley with infrared and hot air‐drying and its noodle‐making potential

Abstract

Summary The naked barley was germinated and then carried out with hot air‐ or infrared drying to explore the physicochemical and functional properties of protein isolated from barley. Moreover, the relationship between protein and the noodles made from wheat and germinated barley flour was evaluated. It was found that germination affected the protein properties, and the protein properties were correlated with the properties of noodles. The content of β‐sheet in protein was first increased and then decreased with germination time increased, and the protein had larger emulsification and foaming properties. Besides, the protein isolated from hot air‐dried germinated barley had higher gelatinisation enthalpy and secondary structure content. Furthermore, the wheat and germinated barley mixed noodles had increased elasticity and cohesiveness and reduced viscosity and water absorption. The hardness of noodles showed was positively correlated with water absorption capacity, and the extensibility of cooked noodles was positively correlated with the foaming capacity of proteins.

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

“…Highland barley has the nutritional characteristics of “three highs and two lows”, that is, high protein, high fiber, high vitamin, low fat, and low sugar and is a high‐quality cereal crop (Lin et al, 2018; Lyu et al, 2022; Su et al, 2021). Protein is one of the main components of highland barley.…”