Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility

► Size fractions from hammer-milled barley and sorghum grains have diverse properties. ► Enzyme digestibility and water absorption/solubility of fractions are additive. ► Viscosity profiles are dominated by starch for sorghum but not barley. ► Milled grain hydration, viscosity and digestibility can be tailored through particle size.