The comparison of different methods used for measuring rheological characteristics of barley suspension and dough during heating and cooling

Abstract

The behavior of suspension and dough prepared from barley flours with different genotype, protein, starch, beta-glucan and ash content was tested using rotation temperature ramp (RTR) and oscillation temperature ramp (OTR). Both methods were applicable to the evaluation of the impact of beta-glucan on material behavior. Thermally-dependent changes of protein and starch were also recorded by both methods. The extent of starch gelatinization was, however, more extensive during RTR due to higher water content in the sample. Both methods are applicable to testing barley behavior during heating.