Abstract:This study aimed to clarify the nutritional and physicochemical characteristics of whole highland barley flour，providing a basis for its processing and utilization.The nutritional properties，particle size，structural properties，hydration properties，oil absorption，pasting properties，thermal properties，and antioxidant properties of different whole flour made from six varieties of highland barley from Qinghai Province were compared. The particles of whole highland barley flour were elliptical and spherical，showing A-type and V-type crystalline structures. Kunlun 14 had the highest starch content（66.53%），amylose content（16.96%），the smallest particle size（112.95 μm），and the lowest breakdown value（226.00 cP），suitable for processing and storage with good gel stability.Kunlun 15 had the lowest fat content（2.68%）and the highest setback value（1 214.00 cP），suitable for gel products with good gel retrogradation. Kunlun 17 had the highest protein content（11.86%），fat content（3.09%），dietary fiber content（21.56%），and the highest water solubility index（22.43 g/100 g）.Kunlun 19 had the highest β-glucan content（4.36%）.Dulihuang had the strongest water absorption（7.61 g/g）and oil absorption（1.38 g/g），suitable for fried foods and fatty foods. Kunlun 14 had the highest content of total phenols and flavonoids and the strongest antioxidant capacity. In conclusion，there were differences in the quality characteristics of whole flour made from different varieties of highland barley.