Barley

Published Date
2013, Pages 155–200, 201e, doi:10.1533/9780857098924.155

Author 

Elke K. Arendt

Emanuele 

Abstract:

Barley (Hordeum vulgare L.) has been one of the most important food grains since ancient times. Amongst cereals, it ranks fourth in quantity produced and cultivation area in the world. Barley has been cultivated commonly for centuries due its versatility, ability to adapt to unfavourable climate and soil conditions, and superior properties for the malting and brewing industries. The increased interest in barley as a human food ingredient results from studies which have shown barley to be an excellent source of dietary fibre and, in particular, ß-glucan. Barley kernels contain complex carbohydrates (mainly starch), have a low fat content and are moderately well-balanced in terms of protein to meet amino acid requirements, as well as minerals, vitamins (particularly vitamin E) and antioxidant polyphenols. In addition to its use in the production of malt for brewing, barley is used as whole-grain, pearled, raw-grain flour, whole roasted-grains mature barley flour and roasted-grain flour for the production of breakfast cereals, stews, soups, pastas and noodles, as a coffee substitute and in porridges, sauces and baked products (including bread and flat bread). Given the greater consumer and manufacturer focus on the physiological benefits and nutritional properties of barley and associated by-products, newly emerging opportunities exist for the incorporation of barley into human foods.

Key words

barley chemical composition barley

 utilization in food and beverages

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 Table 4.1

Table 4.1.

 Table 4.2

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Table 4.3.

Fig. 4.1.

Fig. 4.2.

Fig. 4.3.

Plate IV.

Plate III.

 Table 4.4

Table 4.4.

 Table 4.5

Table 4.5.

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Table 4.6.

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Table 4.7.

 Table 4.8

Table 4.8.

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Table 4.9.

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Table 4.10.

Fig. 4.4.

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Table 4.11.

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