Water uptake rates of barley (pressed, cutted and pearled) at $20^{circ}C{sim}50^{circ}C$ were determined by measuring the weight gain during soaking. Pressed barley absorbed water at the fastest rate, whereas pearled barley at the slowest rate. The former was the most temperature dependent during hydration. Degree of gelatinization, determined by X-ray diffractometry, during cooking at $100^{circ}C$ indicated that the pressed barley cooked 1.4- and 2-times faster than Gutted and pearled barley, respectively.