The utilization of a well-proportioned mixture of wheat flour and barley flour, allows the obtaining of dietetic bakery products, with a reduced content of gluten, wealthy in fiber and in B and PP vitamins. The most propitious dough can be obtained of 12 % barley flour of total mixture, when baking temperature is 180 °C and baking time is 35 minutes. In these conditions the acidity degree is 3.8 and the Core / Crust ratio is 1.2.
