such as breads, cakes, based products and extruded snacks cookies, noodles, varieties Both hulled and hulless are are grown, although the vast majority hulled Hulled barley requires the removal of the tough, and largely indiges fibrous, ible hull for food applications. The most common method used involves the grad- ual removal of the outer tissues of the ker- nel by abrasion a process referred to as pearling. Through this process, the hull is removed along with the bran, germ, and part of the endosperm depending on the level of pearling undertaken. Hulless bar ley has a weaker attachment of the hull to the kernel, allowing the hull to be re- moved during harvesting and eliminating the need to remove the hull prior to pro- cessing. This is particularly beneficial in the production of barley flour. Hulless barley varieties have been de- veloped that have different starch charac- teristics due to altered levels of amylose (Table I). These varieties have different functional properties than varieties with normal starch characteristics. This is due to the high swelling capacity and colloidal stability associated with zero- and low-amy- lose (waxy) starch types and the unique gelling and film-forming properties of high-amylose types (16). In addition, bar ley varieties that have altered starch char- acteristics tend to be higher in B-glucans and total dietary fiber than varieties with normal starch characteristics (14).