In this study, the classification of preferred and rare barley varieties based on aeration velocity was investigated for the production of protein-enriched early-maturing pasta raw materials. The goal is to reduce the repeated grinding and sifting stages of traditional technology by sorting fractions and other components containing starch, β-glucan, dietary fiber, and ash at an artificial wind speed.

At the stage based on protein enrichment, the "Istak" variety was used; after the first fractionation cycle, the protein content in the "Istak" variety increased by 2.13 times. Repeated cycles led to an even higher yield of dry protein for the "Istak" variety, resulting in an effective yield of high-protein fractions of 47–52%,

β-glucan, barley grain, extrusion technology

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