Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, the contents of crude protein, crude fat, crude fiber and ash increased, while the contents of total starch decreased significantly (P<0.05). The three kinds of heat-treatments could change the morphological group structure of the whole barley powder, without significantly change to the functional group structure of the whole barley powder. The swelling force, bulk density, vibration density, water holding capacity and gelatinization temperature of highland barley powder increased significantly (P<0.05), while its oil retention and whiteness decreased. Superheated steam treatment increased the viscosity value, regression value and disintegration value (P<0.05), while microwave baking and far infrared baking decrease them. Conclusion: Heat treatment can improve the processing characteristics of highland barley flour, but slight differences were found among the different varieties. Superheated steam treatment is more suitable for improving the processing characteristics of highland barley flour.