Barley grain is gaining renewed attention worldwide due to the richness in functional ingredients. In particular, the nutritional composition meets the needs of a diet high in protein, fiber and vitamins, and low in fat and sugar. Barley flakes are made by husking kernels of barley, then steaming, rolling and drying them. Barley flakes is high in protein, fiber, vitamins and natural bioactive compounds, including phenolics and lipids that have potential health benefits.

 β-glucan is a type of soluble fiber in barley flakes. β-glucans are recognized as having important positive health impacts, centered on their benefits in coronary heart disease, cholesterol lowering and reducing the glycemic response. Nutritional attributes of barley flakes contribute to the prevention of numerous metabolite disorders providing antioxidant, anti-carcinogenic, anti-inflammatory, and protective effects. Studies have consistently shown that regular consumption of barley whole grain reduces the risk of developing chronic heart diseases, cancer, and gallstones. Barley flakes are used in bread, soups, stews, and health products.