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

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.