The Effect of the Addition of Emulsifiers on the Pasting Properties of Barley Grain and Malt

The characteristics of the starch granule such as swelling, breakdown and retrogradation in large determines the texture and stability of starchy foods. However, other characteristics of the grain and/or the presence or addition of chemical compounds to the grain/food matrix can modify or alter these properties. The aim of this study was to evaluate the effect of the addition of an emulsifier (Tween 20 and 80) on the pasting properties of barley grain and malt using the rapid visco analyser (RVA). A decrease in peak viscosity (PV, cP), breakdown (B, cP) and final viscosity (FV, cP), while an increase in time to peak (TTP, min) and pasting temperature (PT, °C) as consequence of the addition of Tween 20 was observed. However, this trend was not the same for all the varieties analysed. Overall, these results showed that complex between sugars and lipids are present in barley flour and malt. The practical implications of this study are related with the fact that starch alone (amylose and amylopectin) might not be necessarily the only main driver of malt quality in barley.