[1][2] There are two general types of barley flour: coarse and fine.
[2] Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product.
[2] Diastatic activity involves the conversion of starches into maltose (sugar).
[8] Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer.
[9] Patent barley flour is used as an ingredient in infant foods.