The researchers looked at how adding barley flour to wheat flour affects the antioxidant properties and nutritional value of rusks. They found that rusks made with a mix of wheat and barley flour had higher levels of antioxidants compared to rusks made only with wheat flour. Barley flour was shown to be rich in beneficial compounds like phenolic acids and flavonoids. Adding 30% barley flour to rusks made them more nutritious without sacrificing taste. This study suggests that using barley flour in rusk production can make them healthier and still enjoyable to eat.