The researchers studied how mixing barley flour with wheat flour affects the properties of the dough. They found that as more barley flour was added, the dough became less acceptable in terms of quality. However, dough with 10% and 15% barley flour was still good. The barley flour had higher levels of moisture, protein, fat, ash, and fiber compared to wheat flour. The researchers used different tests to measure the dough's behavior, like how it kneads and ferments. They also looked at how the dough's viscosity, water absorption, stability, and resistance changed with the barley flour. Overall, the study showed that substituting barley flour for wheat flour can impact the quality of the dough, but small amounts can still work well.