Abstract: In order to investigate the influence of highland barley varieties on bread quality, 14 main varieties of highland barley from Qinghai and Tibet were selected to make bread with a 30% addition of barley whole flour. The effects of highland barley on nutritional quality and starch gelatinization characteristics on the baking and eating quality of the bread were investigated and an evaluation model was developed with the aim to select varieties suitable for bread-making. The results revealed that the specific volume of barley bread varied from 2.43 to 2.87 mL/g among different varieties, with a coefficient of variation (CV) of 4.66%, indicating relatively small differences. However, there were larger differences in bread cell diameter and cell number per unit area, with CVs of 12.16% and 10.61%, respectively. The barley varieties had the most pronounced effect on bread viscosity, with a coefficient of variation of 46.38%, followed by hardness and chewiness, while the impact on cohesiveness and elasticity was relatively small. Using linear regression analysis, a suitability model for highland barley bread processing was constructed: Y=0.272-0.502×w_{β-glucan content}-0.105×w_{total phenolic content}+0.405×η_{termination viscosity}-0.846×η_{setback value} (R²=0.837). Among the collected varieties, Menyuan Beiqing No.8, Menyuan Kunlun No.14, Menyuan Kunlun Mo.15, and Zangqing 3000 were identified as suitable for bread processing. Notably, Menyuan Kunlun No.15 had a relatively high β-glucan content, reaching 5.62%. This study serves a valuable reference for the selection of specialized processing raw materials for highland barley bread products.