THE SIGNIFICANCE OF WHEAT AND BARLEY GRAINS IN ORGANIZING TARGETED CONSUMPTION RATIONS

Abstract

This study investigates the nutritional, biochemical, and technological potential of wheat and barley grains for the production of functional bakery and instant pasta products intended for special dietary consumption. Wheat remains one of the most important cereal crops worldwide due to its gluten-forming proteins, high energy value, and suitability for bread and flour products. Barley, however, demonstrates significant advantages in dietary fiber, β-glucan, vitamin E, minerals, antioxidants, and low glycemic index properties. Comparative analysis showed that barley contains higher levels of fiber and bioactive compounds, while wheat possesses superior gluten-forming amino acids essential for dough elasticity and bread structure. Scientific literature and analytical data confirm that the c