- With the poster presentation of “Naked barley influence on wheat bread quality”, we have informed the public on usage of barley variety “Kornelija” in baking, nutritional and sensory characteristics of bread and its hardness. It was concluded that barley-fortified bread had a higher volume and porosity, lower hardness than the bread produced with wheat flour. A scientific article has been prepared in relation of this study, it is published in the FOODBALT 2019 collection of articles.