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Abstract
Various substitute materials as wheat, nacked barley were effectuated in this study to examine their role in bread, pasta and pizza quality.
Barley contains high level of ?-glucan which considered on, of the main components of dietary fiber plays an important role in maintenance of general human health which controls the diabetes and cholesterol level.
The aim of this investigation was designed .for the production of some bakery products using different levels of nacked barley (25 and 50 %) at extraction (80 %).
The obtained data could be summarized as follows:
Milling and sieving processes were carried out using hull-less barley grains to obtain fractions (A) and (B). The obtained fractions as well as the whole meal barley were chemically analyzed.