Please contact ICAR-IIWBR, Karnal, India. Probably they are doing work on barley and the area you are interested.

The Craft Brewing industry in the United States has had a long history of supplying spent grain for food consumption. Most of the breweries utilizing it are using it in their own restaurants, but some have been supplying it to other manufacturers for use in baked goods. Scale and proximity have been two major factors in the potential partnerships. The brewery I used to work for did use some spent grain for freshly baked bread that was served on-premise in the brewery's restaurant. A common practice in brewpubs and microbreweries in the U.S. I believe the Master Brewers Association of America has published some research around this topic and would be a good place to start: www.mbaa.com. Another resource would be the Brewers Association which is the industry organization that represents much of the U.S. craft beer industry. They have resources and research that may be of help as well: www.brewersassociation.org.

Please find the attached Review article. I think it will be very useful to you.

Please find attached research paper on Barley. I think it may help you.