LAUSR

β-Glucans are known for their beneficial physiological roles but can be used as potential food hydrocolloid. The present study was performed to assess the potential of barley β-glucan concentrates (native and partially hydrolyzed) in altering the functional properties of water chestnut flour dough. The β-glucan concentrate was subjected to partial hydrolysis to prepare a low molecular weight polymer. The WAC, swelling behavior, and pasting properties were significantly modified after the addition of β-glucan concentrates. The water chestnut dough incorporated with β-glucan concentrates displayed enhanced viscoelastic and creep characteristics and the efficacy of β-glucans in providing strength to water chestnut dough depended on its molecular weight. Hydrolyzed β-glucan concentrates increased the elasticity of dough to the greater magnitude in comparison to its native counterpart.