RESUMO
Naked barley is an underutilized crop that is suitable for the production of functional food: it contains remarkable amounts of ß-glucans, which are well known for their blood cholesterol and short-time blood sugar regulating properties and their impact on weight regulation. The aim of the present work was to develop naked barley bread with satisfying sensory characteristics and good baking qualities that could augment the intake of dietary fiber, especially ß-glucans and therefore meet the requirements of the EFSA health claim for ß-glucans. The results of the multiple response optimization suggest that the elevated use of water, malt flour and margarine in pure naked barley bread augment the sensory attractiveness whereas the use of acidifier and pre-gelatinized flour has a negative effect on the sensory quality.