Barley grains were hydrated under different conditions of temperature, from 10 degrees C to 25 degrees C, during 32 h. The average moisture content of the grains was increased from 0.16 +/- 0.01 kg/kg to 0.85 +/- 0.12 kg/kg. A theoretical model that represents the phenomena of heat and mass transfer which takes place during the process was developed and solved using the finite element method, considering a three-dimensional geometry and thermophysical properties dependent on moisture content. Given that the model adequately represented the experimental data, it can be used to simulate and design hydration processes of cereals allowing reduction of time and costs. (C) 2014 Elsevier Ltd. All rights reserved.