Effects of different pretreatment methods on the dough properties, bread flavor and in vitro digestion of black highland barley
Yang Liu, Lifen Li, Hanbing Xiao, Huijuan Wang, Can Zhao, Wenhui Zhang, Qisen Xiang, Yingting Zhao, Yuting Tian · 2026
Read Effects of different pretreatment methods on the dough properties, bread flavor and in vitro digestion of black highland barley by Yang Liu, Lifen Li, Hanbing Xiao, Huijuan Wang, Can Zhao, Wenhui Zhang, Qisen Xiang, Yingting Zhao, Yuting Tian (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13185922.txt.
Description
Yang Liu and co-authors test four pretreatments for black highland barley in bread, in a 2026 paper. Highland barley is rich in nutrients, but its poor processing quality limits its use in bread. Stir frying, steam explosion, microwave, and far infrared baking were tried as physical ways to improve it.
All four cut free water in the dough and improved how it flows and holds shape. Protein structure and bonding changed in treatment specific ways, and the gluten network grew looser, though steam explosion kept it most intact. Flavor variety rose in all breads, most with steam explosion. Digestion tests showed less fast starch and more resistant starch, which lowered the estimated blood sugar impact.
Catalog record
| CREATOR | Yang Liu, Lifen Li, Hanbing Xiao, Huijuan Wang, Can Zhao, Wenhui Zhang, Qisen Xiang, Yingting Zhao, Yuting Tian |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 78 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |