Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough

作     者：AL-Ansi, Waleed Fadhl, Jalal Ahmed Abdullah, Abdulmageed Bagash Al-Adeeb, Abduqader Mahdi, Amer Ali Al-Maqtari, Qais Ali Mushtaq, Bilal Sajid Fan, Mingcong Li, Yan Qian, Haifeng Wang, Li 

作者机构：Jiangnan Univ Sch Food Sci & Technol State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Peoples R China Jiangnan Univ Natl Engn Res Ctr Funct Food 1800 Lihu Ave Wuxi 214122 Peoples R China Sanaa Univ Fac Agr Food & Environm Dept Food Sci & Nutr Sanaa Yemen Jiangnan Univ Sch Biotechnol 1800 Lihu Ave Wuxi 214122 Peoples R China Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Peoples R China Sanaa Univ Fac Sci Dept Biol Sanaa Yemen Jiangnan Univ Natl Engn Res Ctr Funct Food Sch Food Sci & Technol State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Peoples R China 

出 版 物：《FOOD BIOSCIENCE》 (Food BioSci.)

年 卷 期：2023年第53卷第3期

页      面：554-563页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

基　　金：National Natural Science Foundation of China China Scholarship Council [2018GXZ018752] Research and Development Program of Tianchang [TZY202002] Six Talent Peaks Project of Jiangsu Province Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University "Qing Lan Project in Jiangsu Province" program NY-119 2022-3-1 

主　　题：Germination Mixolab Rheological properties Highland barley Molecular mobility 

摘      要：This study investigated the effects of highland barley s germination time (24, 48, and 72 h) on the thermomechanical, pasting, fermentation, dynamic rheological, molecular mobility, and protein structural properties of oat-wheat composite flour dough. Germination significantly reduced flour water absorption, freezable water, melting enthalpy, and increased protein weakening compared with native barley (NB) samples. In addition, germination decreased bound and immobilized water and increased the free water compared to the NBcomposite flour dough samples, according to the results of a low-field nuclear magnetic resonance spectrometer (LF-NMR). Germination also increased the protein s extractability and surface hydrophobicity while negatively impacting the starch-protein network;however, it decreased bread-specific volume. Germination for 24 h, on the other hand, had minor effects on dough and bread samples compared to 48 and 72 h. As a result, germination for 24 h under controlled conditions could be used to improve the rheological qualities of highland barley and avoid the adverse rheological effects of the prolonged germination period.