Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87–51.54%). Ash (0.82–3.10%) and protein (9.95–14.8%) increased from flours toward shorts and bran, while starch decreased (82.31–48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78–0.90 g/100 g_dw), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69–10.49 g/100 g_dw) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70–7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/g_dw and 28.81–72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16–1026.91 ug/g_dw and 18.93–206.52 ug/g_dw), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.

Fusarium head blight is a destructive disease of cereals worldwide. The aim of this research was to study the effect of heavy Fusarium infection with Fusarium culmorum and biosynthesis of mycotoxins on different wheat varieties during malting by setting up field trials with control and Fusarium-inoculated treatments at the Agricultural Institute Osijek. The highest occurrence of Fusarium mycotoxins was expectedly recorded in susceptible variety in grain and malt (3247 and 1484 µg kg⁻¹ for deoxynivalenol (DON), 735 and 1116 µg kg⁻¹ for 3-acetyl deoxynivalenol (3-ADON), 37 and 233 µg kg⁻¹ for zearalenone (ZEN), respectively). Based on published information, complemented by our own results, the following conclusions can be drawn: The presence of 3-ADON in different wheat varieties might be the result of its conversion into DON by deacetylation during the malting process. The detection of the mycotoxin ZEN indicated that this mycotoxin is only specific for wheat malt.

This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.

Phenolic compounds are increasingly valued for their contribution to the antioxidant capacity and nutritional characteristics of cereals. In this study, 38 barley and wheat varieties grown in Croatia were evaluated over three consecutive years to assess the effects of cereal type, growing season, and malting on total phenolic content (TPC) and antioxidant activity (AOA). Wheat and barley are essential small grains because of their importance in human and animal nutrition and their wide adaptability. Barley showed significantly higher TPC (1.37 mg Gallic Acid Equivalent (GAE)/g dw) and AOA (63.34%) compared to wheat varieties (TPC 0.85 mg GAE/g dw; AOA 20.09%), with hull-less barley having the highest values (TPC 1.48 mg GAE/g dw; AOA 66.76%). The growing year significantly affected the accumulation of phenolic compounds, with 2019 yielding the highest TPC (1.46 mg GAE/g dw) and AOA (59.85%). Malting enhanced TPC and AOA, particularly in spring barley, with the most pronounced increase recorded in 2017. Statistical analyses demonstrated clear grouping of samples based on growing year and malting status, with hull-less barley varieties forming stable clusters. Hull-less barley varieties such as GZ-192 have emerged as a valuable source of natural antioxidants with potential application in health-promoting food products.