Hydration and Pasting Properties of Clean-Label Modified Barley Flour

Key Points

• The central aim is to evaluate how modifications affect the hydration and pasting properties of barley flour.
• Conducted laboratory analysis on various modified barley flour samples
• Measured hydration levels using specific techniques
• Assessed pasting properties through viscosity tests
• Modified barley flour exhibited enhanced hydration properties
• Pasting viscosity varied significantly with different modifications
• Findings suggest potential for improved food product formulations