Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion

In order to evaluate the application potential of enzyme-extruded barley flour (EEBF) in brewing whole-barley beer, physicochemical properties, mashing and fermentation effects EEBF were studied, conventional extruded (CEBF) steam-cooked (SCBF) taken as controls. The water solubility index (WSI) (46.88%–52.63%) was much higher than that CEBF (6.70%) SCBF (4.59%). results degree gelatinization (DG) enthalpy (ΔH) suggested almost completely gelatinized, rapid visco analyzer (RVA) exhibited peak viscosity drastically reduced. weight-average molecular weight (<106 g/mol) significantly lower SCBF. Scanning electron microscopy (SEM) showed heat-treatments caused starch granules break aggregate, there many hydrolyzed pores on surface EEBF. Both long- short-range destroyed. Although serious filtration blocking, it greatly improved alcohol content finished beer (5.41%vol). Overall, thermal modification by enzyme-extrusion meets needs fermentation, could improve problem limited leaching unmalted barley, which benefit for production beer.