Chit malt is a cheat. When Germans really want to use raw barley as an adjunct, but also want to label a beer as conforming to the Reinheitsgebot, they essentially pretend to malt the barley but really don't. Steep, wait a bit, dry, as Hopfenundmalz outlined. (The "chit" is the first nub that emerges at the beginning of germination. As soon as that shows, the process is halted. No actual modification takes place. ) It's sort of like the joke about waving a bottle of Vermouth over the gin and calling it a dry Martini.
Using flaked barley, there will be no difference at all. And as Dave implies, it isn't used to add body or foam, quite the opposite. It is simply an adjunct to lighten body and flavor, same as rice and corn. I think homebrewers got the mythical idea that raw barley contributes to body and foam because they heard that Guiness started to include it in their recipe in the1980s -- to serve as a lightening adjunct! That's what it does, Guinness gets its foam from the nitro.