The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch

To broaden the application of hulless barley grass polysaccharide (HBGP), the effect of HBGP on wheat flour and starch physicochemical properties was investigated in this study. Peak viscosity (from 545 to 230 cP), swelling power (from 7.4 to 6.9 g/g) and amylose leaching (from 6.2% to 1.1%) of wheat starch decreased when 20% HBGP was present. Rheological property results showed that K (from 22 to 5.5 Pa<middle dot>s(n)) and G '(max) (from 13 to 6.6 kPa) decreased, and T-G ' max (from 78 degrees C to 86 degrees C) and n (from 0.377 to 0.468) increased when the proportion of HBGP increased from 5% to 20%. Addition of 20% HBGP reduced RDS content (from 85% to 64%) but increased RS content (from 10% to 30%) of starch. HBGP induced higher magnitude of decline for viscosity, swelling power and amylose leaching in wheat flour. This study showed that the presence of HBGP had significant impacts on the physicochemical properties of wheat flour and wheat starch. It will provide more information for food processors in developing functional foods.