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Barley <jats:italic>\u03b2<\/jats:italic>\u2010glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates. Incorporation of the BBG fibre fraction to pasta attenuated reducing sugar release during <jats:italic>in vitro<\/jats:italic> digestion, the magnitude of reduction being related to the level of BBG fibre fraction inclusion. Changes to pasta cooking quality and texture were observed with BBG fibre fraction addition, including greater solid loss during cooking, increased pasta swelling and loss of hardness compared with the control pasta. Investigation of pasta microstructure and characterisation of starch gelatinisation events indicated that a combination of changes to the starch\u2013protein matrix and the high water binding capacity of <jats:italic>\u03b2<\/jats:italic>\u2010glucan alters the physico\u2010chemical properties and digestibility of the pastas.<\/jats:p>","DOI":"10.1111\/j.1365-2621.2005.01141.x","type":"journal-article","created":{"date-parts":[[2006,5,15]],"date-time":"2006-05-15T10:29:11Z","timestamp":1147688951000},"page":"910-918","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":192,"title":["The influence of a (1\u21923)(1\u21924)\u2010<i>\u03b2<\/i>\u2010<scp>d<\/scp>\u2010glucan rich fraction from barley on the physico\u2010chemical properties and <i>in vitro<\/i> reducing sugars release of durum wheat 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