Rheological properties of flour from local barley varieties "Abu G'ofur" and "HM-140," and their technological potential in sugar-free cookie production

In this study, the rheological and enzymatic properties of flour obtained from the hulled Abu Ghofur and hull-less HM-140 barley varieties were examined based on Mixolab analysis and falling number (FN) tests, and compared with the indicators of grade I wheat flour. The results showed that barley flours have high water absorption capacity, strong dough thermal stability, and values at C2-C5 stages indicating starch resistance to heat and enzymatic breakdown. Notably, the Abu Ghofur variety showed a water absorption (WA) of 76.4% and the highest dough mechanical stability, while the HM-140 variety exhibited strong starch gelatinization intensity (C3 = 1.70 Nm). The falling number (385-400 s) confirmed low α-amylase activity in barley starch and high resistant starch fraction content. The obtained scientific data indicate that barley flour's high fiber content, low gluten structure, and thermal stability make it a promising raw material for producing sugar-free cookies with healthy nutritional value. The study also evaluated the relationship between organoleptic, physicochemical, and digestibility properties of cookies made from barley flour, providing scientific substantiation for their practical application.