Its round, toasty flavor will add depth to any dessert when used instead. Malt powder has traditionally been used as a distinctive sweetener as well. Barley is an excellent source of fiber and protein when eaten as a whole grain. Whole barley trumps processed grains like refined flours due to its lower glycemic index, keeping your energy more constant and providing a sense of fulfillment over a longer period of time.
Barley is also a rich source of mineral nutrients such as phosphorus, manganese, selenium, copper and B vitamins. It, along with other whole grains, is associated with heart healthfulness and widely recommended for reducing the risk of heart disease and Type 2 diabetes. Real Food Encyclopedia Barley. Fun Facts about Barley: Barley was used as currency in ancient Mesopotamia. Barley was the model for the size of an inch. About one quarter of the barley produced in the United States is processed by malting.
Some 80 percent of this malted barley is used for the production of beer. Sustainability of Barley In addition to growing barley for food, barley is widely used for erosion control. Pesticides and Barley There are a number of chemical pesticides found on commercially-grown barley today. The latter values are higher than corn NDF The evaluation of NDF and ADF is important because it is related to the animal ability to digest them and to the feed efficiency use.
Barley is rich in potassium 0. The main products utilized in barley feed animal diet are 1 whole or minimal processed barley grain, 2 whole plant forage, 3 malt-based alcoholic beverage by-products, and 4 and milling ones. The first is largely used in cattle diet but, to improve the feed efficiency, minimal mechanical treatments are required.
Dry rolled or grounded barley are the most diffused and the less expensive ones. During this treatment, the particle size is important to control because smaller they are, higher the fermentation is in rumen, higher the decrease in feed efficiency. There is no specific quality restriction to use barley grain in animal feed industry.
Often, malting barley is destined to feed industry because there has been damage during agricultural phase or it has not met the quality level required by malting and brewing industries or due to market or price variations. Barley plants are used for forage, pasture, or hay, and their composition and quality mostly vary according to the harvested stage. Straw remaining after grain harvesting is a good fiber source for ruminant or can be used for animal bedding.
It has been a long time since byproducts of malting and brewing industries are used in animal feed. Their quantity and quality depend on technologies applied and barley varieties utilized. Table 5 shows the chemical composition of main products grain, whole plant, and straw and by-products obtained from mainly brewer and milling industries useful and utilized in barley feed.
Sources: elaboration on [ 1 , 30 , 34 ]. Although barley has remained a major food source for some geographical areas [ 14 , 32 ], it may be considered relatively underutilized with regard to its potential use as an ingredient in processed human foods. The quantity of barley used for food excluding the beverage sector is still very small considering its high nutritional value. The barley grain has a chemical composition extremely useful for the organism: low fat, complex carbohydrates, balanced protein level, a good presence of vitamins, minerals, antioxidants, insoluble, and soluble fiber [ 2 ].
The current appreciation of barley as a food source is due quite to its potential health benefits. As a matter of fact, in the past, barley foods had been considered as health-promoting and strength-enhancing. However, recently, this grain has been reevaluated as having significant benefits in human health functions such as cholesterol-lowering, blood sugar control, and colon health [ 38 , 39 , 40 , 1 ].
Table 6 shows the major bioactive compounds, its localization in the kernel, and health benefits. This compound has also a positive action to the bowel function. These fatty acids provide many benefits to the intestine such as energy for epithelial cells that contribute to produce a healthy colonic mucosa [ 41 ]. Moreover, the typology of carbohydrates present in the barley seed can contribute to reducing or stabilizing the progression of diabetes disease.
This characteristic was already known by ancient Indian physicians some years ago which used barley to stabilize type 2 diabetes [ 42 ]. In the food industry, barley may be blended into many food products at various levels, adding texture, flavor, aroma, and nutritional value to products [ 43 , 44 ].
The diverse operations modify the chemical composition of the kernel due to the significant differences in the anatomy and composition of the various parts of the same. This determines a variation in the nutritional value of the kernel and a potential different product range [ 14 ]. Figure 9 shows a simplified schematization of the main products and co-products derived from the treatments undergone by the barley.
Whole barley grain is mostly used for feeding animals, whereas for food purposes, it is mainly used as a dehulled grain or high fiber content products. Commercial products derived from wholegrain include barley flakes, grits, and flour. Food produced from barley is a good source for many nutrients such as protein, fiber, minerals, and B-vitamins [ 30 ]. For this purpose, barley grain is first abraded to produce pot or pearled barley and may be further processed into grits, flakes, and flour.
The most common method of processing hulled barley is pearling, which consists of the gradual removal of the outer tissues of the kernel by abrasion. Pearling allows barley to have a longer shelf life since the lipid fraction, phenolic compounds, and enzymes contained in the germ are removed. These molecules cause rancidity and darkness barley. Pot and pearl barley are not considered wholegrain because the bran layer and germ are removed.
They are also used to make porridge, pie fillings, as an alternative to rice, pasta, or potatoes. Barley flakes are used as an ingredient in muesli or breakfast cereals. Cooked pearled barley is used in the preparation of many traditional dishes and also used to produce miso, barley tea, and rice extender in the Japanese market. Barley flour, prepared from pearled grain through hammer milling or roller milling, can easily be used to produce bread, flat breads pitas, tortillas, and chapatis , cakes, muffins, cookies, noodles, and extruded snack foods [ 14 , 43 , 44 ].
Barley flour can replace all or part of the wheat flour in a wide assortment of bakery products such as, for instance, pasta and noodles. The use of barley starch is also interesting for the food industry, where it is used as sweetener and binder.
In the brewing industry, barley starch is used, together with barley malt, in the production of beer. Barley for malt and beverages. The best known and most widespread use of barley for food purposes is related to the production of malt that is primarily used in the brewing industry, alcoholic and non-alcoholic beverages.
Barley malt is mainly used for beer production while smaller amounts are used by the whisky distilling industry and by bakeries [ 25 ].
Barley malts, malt extracts, and syrups are used in small amounts in food products to improve some organoleptic characteristics such as flavor and color, for breakfast cereals, fermented and non-fermented bakery products e. Malt extract is a source of soluble sugars, protein, and amylase in the dough and promotes the activity of yeast for better bakery products for texture, volume, etc. The history of alcoholic drinks including beer goes back to at least years ago in the Middle East and in Egypt [ 14 , 45 ].
Barley is used to make most beers because its carbohydrates are particularly well suited for malting. The malting process breaks down carbohydrates into sugars which provide unique flavors and fuel for fermentation. Barley can also be used to make whiskey, quite popular in Ireland and Scotland.
In the western U. Production expanded with the gold rush of the midth century, and California was a major producer of barley until the s. Some malting barley was actually exported to the U. The coastal barley types of California descend from six-row types that were originally brought to Spain from North Africa. In terms of the foundation of modern production regions, there were about years of barley migration from the eastern U.
Factors were European immigration and the growth of brewing in Midwestern cities such as Cincinnati, Chicago, and Milwaukee, as well as disease and pest problems in eastern production areas. The McKinley Tariff of also essentially eliminated barley imports from Canada into the eastern U. Ohio, Iowa, and Wisconsin were all at one time major producers of barley.
Detroit, Cincinnati, Toledo, Pittsburgh, St. Louis, and Chicago all imported barley for brewing. Most barley in the Northeast and Midwest went to make beer. In the Southwest and California, barley fed livestock. The gold rush of , by increasing the population of California, increased the demand for barley.
Whereas California produced 0. Between and , barley acreage increased in Minnesota. During the s, barley acreage increased in Nebraska and the Dakotas. In , farmers were growing barley in Oregon and Washington. The saga of barley involved more than geographic expansion. In , a German traveler—his name is lost to history—collected seed from a vigorous stand of barley on a visit to Manchuria.
Upon returning to Germany with the seed, his activities were unclear, though the variety came to the attention of Herman Grunow, an American scientist visiting Germany.
Grunow brought the seed to the United States in , apparently growing it over several years. In , he gave seed of the variety to the Wisconsin Agricultural Experiment Station, which distributed it to farmers. Not surprisingly, the variety was known as Manchuria, though confusingly scientists and farmers also called it Manshury, Mandsheuri, Minnesota 6, and North Dakota The number may refer to the plot of land.
Minnesota 6 therefore would have been grown on the sixth plot of land, likely at the Minnesota Agricultural Experiment Station of the experimental farm at the University of Minnesota.
The story of Manchuria does not end here. Scientists at the Minnesota Agricultural Experiment Station released their own varieties, Minnesota 32 and Minnesota , which were derivatives of Manchuria. This account would explain the origin of the name Manshury, by which the variety Manchuria was sometimes known.
Other varieties rose to prominence. Around , scientist F. Horsford of Charlotte, Vermont, first hybridized barley, obtaining three varieties: Beardless, Success, and Success Beardless. In , the U. Department of Agriculture USDA , alert to the need to preserve the genetic diversity of barley, began collecting varieties and now has several thousand. Results were discouraging, but when farmers irrigated the variety at Aberdeen, Idaho, the yield was high. Early-maturing varieties are ideal for arid regions because they seed before the high temperatures and low rainfall of midsummer.
Late-maturing varieties do well in moist, cool locales with long growing seasons. The improvement in varieties has increased yields.
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