This study analyzed the texture and rheological properties of waxy barley flour subjected to heat-moisture treatment and α-amylase treatment and examined how these treatments affect the processing suitability. Waxy barley flours were treated with a heat-moisture treatment (HM), α-amylase treatment (EZ), and their combined treatment (HM-EZ), and the transparency, textural properties, steady shear flow, and dynamic viscoelastic characteristics were analyzed. The HM and HM-EZ treatments maintained low transparency from the early storage stage and exhibited higher hardness and gel strength, suggesting enhanced gel-forming characteristics, as well as higher shear stress and apparent viscosity under shear conditions. In contrast, the EZ-treated samples showed improved initial dispersibility, increased adhesiveness and extensibility, and lower viscosity with higher flowability. Dynamic rheological analysis revealed elastic-dominant gel behavior in the HM and HM-EZ treatments, whereas the EZ treatment resulted in a lower storage modulus and more flexible viscoelastic behavior. These results show that the physical and rheological properties of waxy barley flour vary with the heat-moisture and α-amylase treatments, and suggest that tailored processing strategies can be used to design waxy barley-based food ingredients for specific applications.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 변성처리 찰보릿가루 제조
    3. 투명도 측정
    4. 물성 측정
    5. 정상유동 특성 분석
    6. 동적 점탄 특성 분석
    7. 통계처리
III. 결과 및 고찰
    1. 투명도
    2. 물성
    3. 정상유동 특성
    4. 동적 점탄 특성
IV. 요약 및 결론
저자 정보
Conflict of Interest
References

• 마은빛(국립순천대학교 조리과학과) | Eun Bit Ma (Department of Food and Cooking Science, Sunchon National University) Corresponding author