The present investigation aimed to study the influence of ultrasonic treatment on the germination and α-amylase activity of barley grains (Giza 127 variety). All experiments have been performed at a fixed frequency of 40 kHz at different ultrasonic power 40, 60, 80, and 100% of power setting device (120W) for 5,10and 15 min with constant temperature (30 °C). Germination per cent and moisture content during different soaking periods ranged from (24 to 45 hr) were determined and the results showed that the moisture content of the barley grains increased by increasing soaking time. The germination percentage of the above-mentioned treatments reached its maximum value under ( 40% power setting for 10 and 15 min ) during 1,3 and 7 days of germination which in parallel with the germination rate. Also, the results showed that a good relationship between α-amylase activity and germination rate. The chemical composition of the barley grains and its malt after sonication revealed an increase in protein and fat and decrease in ash, crude fibre and carbohydrate contents compared with control. Pan bread prepared by using 1% sonicated malt resulted from (40% power setting for 10 min) gave satisfactory results on the physical properties (volume, specific volume and density). The results cleared that sonicated barley affected all sensory attributes to show a highly significant increase compared with either raw materials or control. Meanwhile, it affected the malt and pan bread colour. Texture profile of the resulted bread showed a significant decrease in hardness, springiness and chewiness in all sonicated treatments. On contrast, cohesiveness and Gumminess were significantly increased compared with control and raw materials.