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Cereal (1,3)(1,4)-β-<span style="font-variant: small-caps;">d</span>-glucans, known as β-<span style="font-variant: small-caps;">d</span>-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-<span style="font-variant: small-caps;">d</span>-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-<span style="font-variant: small-caps;">d</span>-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-<span style="font-variant: small-caps;">d</span>-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.