This study investigated the effects of supplementing wholemeal wheat flour (WWF) with barley flour (BF) and germinated barley flour (GBF) at different substitution levels on the pasting, rheological, structural, and functional properties of composite flours and doughs. Pasting properties determined using a Rapid Visco Analyzer (RVA) showed significant reductions in peak, breakdown, setback, and final viscosities with increasing levels of BF and GBF, with more pronounced effects observed in GBF due to enzymatic activity induced during germination. Fourier Transform Infrared (FT-IR) spectroscopy revealed changes in characteristic absorption bands related to carbohydrates, proteins, lipids, and phenolic compounds, indicating enhanced functional constituents in germinated barley flour. X-ray diffraction (XRD) analysis demonstrated alterations in starch crystalline structure, with a noticeable decrease in relative