Effect of highland barley treated with heat–moisture on interactions between gluten and starch granules in dough

This study aimed to investigate the effect of heat-moisture treatment (HMT)-modified highland barley (HB) on interactions between gluten and starch granules in dough. The results demonstrated that HB addition increased the water absorption, weakened the extensibility, increased the storage modulus (G') and loss modulus (G″), decreased tan δ (G"/G') of dough. The textural and stress relaxation results showed that HB increased the hardness and elastic modulus (E