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(thick flakes). No relevant impact of roasting on the contents of fat, protein, starch and β-glucan was observed, whereas dietary fibre fractions were marginally modulated. Roasting significantly decreased viscosity 1.9-fold (kernels), 2.4-fold (thin flakes) and 2.7-fold (thick flakes), on average. In conclusion, improved sensory quality along with a favourable healthy composition of barley products may be achieved by roasting over a low to medium temperature range.
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Schlörmann et al. (2019) studied this question.
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