Abstract:The texture properties of barley powder，such as gelatinization，microstructure and macroscopic properties，were greatly affected by extrusion.This work focused on evaluation of gelatinization degree，expansion ratio，water solubility index （WSI） ，water absorption index （WAI），texture properties and digestibility of barley meal before and after extrusion.Results indicated that under the conditions of 13%moisture content，160℃ barrel temperature and 150 r/min screw speed，gelatinization degree of barley meal could achieve 94.5%.The scanning electron micrograph（SEM）result indicated that the microstructure of extruded barley meal changed from the original tightly wrapped texture to spongy and porous structure.The gelatinization temperature（50.50℃）of barley meal with extrusion was lower than those without extrusion（66.85 ℃）.Rapid viscosity analysis（RVA）showed that extruded barley meal became more stable and easier to be gelatinized，which was consistent to the in vitro digestion experiment.