Different hydration characteristics of dietary fibers are related to their chemical structure. Processing conditions can modify the physical properties of the fiber matrix and consequently affect their hydration properties. Microwave treatment of cereals and legumes is able to increase the water retention capacity (WRC), which often is required in baked products to make the texture harder and crispy. The present study investigated the effect of microwave radiations on WRC of wheat and barley submitted to in vitro simulated digestion. A slightly higher WRC was observed in treated wheat, from 0.96 g water/g DM (untreated) to 1.015 g water/g DM (treated for 30 s). Greater WRC values were recorded in barley, due to the higher β-glucan content: from 1.026 g water/g DM (untreated) to 1.361 g water/g DM (treated for 30 s).
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