Technological Potential of Barley Grain Processing for The Production of Layered Bread and Instant Pasta Enriched With Β-Glucan

Abstract

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.