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Microwave heating may affect some non-starch polysaccharides of cereal kernels. This microwave effect can be positive for functional properties and the final product. Therefore, the purpose of this work was to explore the effects of microwave heating on mechanical properties, malt extract yield, wort viscosity, &amp;beta;-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley.

Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels