Effects of β-glucanase on the dough and powder properties of highland barley–wheat blended dough

Abstract This study investigated how β-glucanase (BGS) alters the dough and powder properties of two highland barley varieties, Kunlun-14 and Zangqing-18, to optimise high-fibre barley products via enzymatic modification. Peak viscosity decreased owing to reduced β-glucan barrier effects and weaker gluten networks. Breakdown value initially decreased before increasing. Final viscosity and retrogradation decreased as amylose recrystallisation was inhibited. Zangqing-18 had a lower pasting temperature but higher shear and retrogradation resistance. β-Glucan content decreased with BGS level, while starch, amylose, and protein contents varied nonlinearly. β-glucan inversely correlated with amylose and positively with protein. Particle size remained stable, while molecular chains shortened. β-Glucanase reduced water absorption, development time, and stability, weakening gluten strength. Zangqing-18 demonstrated increased sensitivity, displaying enhanced starch stability and reduced retrogradation, whereas Kunlun-14 showed greater increases in tensile properties. β-Glucanase enhances gluten hydration, reduces pore size, and strengthens the gluten–starch network, demonstrating value in high-fibre barley food development.