Background. 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, β-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley. Material and methods. The barley kernels were microwave heated for 4 and 8 s and compared with a control (0 s) with no microwave irradiation treatment. The mechanical properties were measured by compressive loadings; an Environmental Scanning Electron Microscopy was used for kernel layers. β-glucan content in the barley kernel and wort was measured with a Mixed Linkage beta-glucan (K-BGLU Megazyme International; Wicklow, Ireland). Insoluble, soluble, and total dietary fiber was determined using 32-07 of AACC method.Results. The thickness of barley kernel bran layers was related to the mechanical properties. The modulus of elasticity decreased after 4 s of heating but increased after 8 s. Irradiation affected non-starch polysaccharides, such as β-glucan and fiber. β-glucan decreased after 4 s as did wort viscosity. The insoluble and total dietary fiber followed the same trend as β-glucan, but the soluble fiber content increased with prolonged microwave heating. Conclusions. A few seconds of microwave heating is enough to increase barley's value in the brewing industry and improve health benefits due to minor changes in the biochemical grain components.

Background. 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, β-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley. Material and methods. The barley kernels were microwave heated for 4 and 8 s and compared with a control (0 s) with no microwave irradiation treatment. The mechanical properties were measured by compressive loadings; an Environmental Scanning Electron Microscopy was used for kernel layers. β-glucan content in the barley kernel and wort was measured with a Mixed Linkage beta-glucan (K-BGLU Megazyme International; Wicklow, Ireland). Insoluble, soluble, and total dietary fiber was determined using 32-07 of AACC method.Results. The thickness of barley kernel bran layers was related to the mechanical properties. The modulus of elasticity decreased after 4 s of heating but increased after 8 s. Irradiation affected non-starch polysaccharides, such as β-glucan and fiber. β-glucan decreased after 4 s as did wort viscosity. The insoluble and total dietary fiber followed the same trend as β-glucan, but the soluble fiber content increased with prolonged microwave heating. Conclusions. A few seconds of microwave heating is enough to increase barley's value in the brewing industry and improve health benefits due to minor changes in the biochemical grain components.