This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover. higher EHBF levels reduced dough development time and stability time. https://smokeaers.shop/product-category/ashtrays/