Functional characterization of steam jet-cooked β-glucan-rich barley flour as an oil barrier in frying Batters

The effect of steam jet-cooking on the hydration, pasting, and rheological properties of barley flour was investigated. The thermo-mechanical shear during steam jet-cooking led to significant increases in the water absorption, water solubility, and swelling power of the barley flour. Also, the pasting profile showed elevated initial viscosity and reduced final viscosity. In addition, the suspensions of the steam jet-cooked barley flour demonstrated typical shear thinning and dynamic viscoelastic responses of random coil polysaccharides with entanglements. The steam jet-cooked barley flour was also evaluated as an oil barrier in fried foods. It's incorporation into frying batters increased batter pickup and viscosity while the moisture loss of fried batters was reduced. These combined effects significantly lowered the oil uptake of batters.