Barley flour boosts bread nutrition without sacrificing taste or texture.
Barley flour was tested as a replacement for wheat flour in making bread. Barley flour has more protein, fiber, and antioxidants than wheat flour, but less carbohydrates. Adding barley flour made the dough absorb more water and become weaker, but the bread still tasted good. Using 10-15% barley flour in bread can increase its nutritional value without changing its taste.
