Effect of Germinated and Ungerminated Barley Flour on the Technological, Quality, and Functional Properties of Muffin‐Type Bakery Product

ABSTRACT Background and Objectives The incorporation of germinated flours into bakery products is a promising strategy to enhance their nutritional and functional value. This study evaluated the effect of partially replacing wheat flour with ungerminated and germinated barley flours on the technological quality, proximate composition, bioactive compounds, antioxidant activity, and texture profile and sensory acceptability of muffin‐type bakery products. Findings The incorporation of germinated barley flour significantly increased fiber content, total phenolic compounds, flavonoids, and antioxidant capacity. Formulations with higher levels of germinated barley flour showed the greatest functional improvement; however, excessive substitution negatively affected specific volume, springiness, and cohesiveness. Sensory evaluation showed that flavor and texture were the attributes most affected by barley incorporation. Principal component analysis revealed an inverse relationship between functional attributes and technological quality. Conclusions Intermediate substitution levels of wheat flour with germinated barley flour (60/40) provided the best balance between technological acceptability and functional enhancement, highlighting their potential for developing nutritionally improved bakery products. Significance and Novelty This study provides a comprehensive comparison of ungerminated and germinated barley flours as partial wheat flour substitutes in muffin‐type bakery products. The results demonstrate that germination enhances the functional and antioxidant properties of barley flour while identifying a substitution level that preserves acceptable technological quality, supporting the development of value‐added cereal‐based baked goods.