This study explores the technological potential of “Istak” barley grain for producing functional flour for layered bread and instant pasta. It focuses on optimizing multi-stage pearling, extrusion, and air classification to improve nutritional and technological properties. Results showed that controlled husk removal reduced microbial contamination and lignin content while increasing β-glucan concentration and product safety. Barley contained 55–66% starch, 4–10% β-glucan, and essential amino acids. Air classification increased protein concentration up to 2.13 times, while extrusion at 160°C for 6–10 s improved digestibility and preserved bioactive compounds. The findings confirm barley flour’s suitability for functional foods with improved nutrition, shelf life, and sustainability.
Technological Potential of Barley Grain Processing for The Production of Layered Bread and Instant Pasta Enriched With Β-Glucan
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References
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