Effects of semidry‐milling on the properties of highland barley flour and the quality of highland barley bread

Overall, semidry milling could not only improve the characteristics of HBF, but also avoid high starch damage by dry milling and water wasting by wet milling. What's more, highland barley breads with SBF-35 and SBF-40 had preferable appearance and crumb texture. Therefore, semidry milling could be regarded as a feasible way to produce highland barley flour. This article is protected by copyright. All rights reserved.