Barley
For barley we mean a group of herbaceous plants belonging to the Poaceae family (Graminaceae), Genus Hordeum; among these, the species widespread for food (for the human being) is the "Hordeum vulgare, called "common barley".
Barley is an oriental cereal and its specific origins could be located in the Middle East, Tibet or China (depending on the bibliographic sources consulted). Prehistoric findings indicate that, most likely, it is the first cereal cultivated by man.
The barley plant has an annual cycle; it reaches and exceeds one meter in height but this characteristic depends on the variety. It is an autumn-winter product that resists brilliantly even at very high temperatures and with little water supply. Certain crops of " barley are carried up to 4500m of altitude and fear only: high concentrations of environmental humidity, intense wind or rain and scarce presence of mineral salts in the soil.
Of the barley we consume the fruits, that is the seeds, which are rich in starch and contain gluten. This last characteristic makes the barley UNSUITABLE for feeding against celiac disease and suitable for bread making.
Nutritional values (per 100 g of edible portion)
In human nutrition, barley is mainly used: in the form of flour; whole and pearly in the formulation of first courses; toasted and ground for the production of coffee substitutes and for the production of malt necessary for transformation into beer or spirits.
Barley flour
Barley flour has a yield of 69-73% compared to the raw material. Many do not know that it is often a by-product of the manufacture of pearl barley or barley semolina.
Barley flour is marketed in integral or refined form, but always from seeds deprived of glumellae, then shelled. Wholemeal flour is light-colored, with evident grayish streaks, while refined flour is almost totally white-yellowish. To the touch it is fine, delicate, tends to clump easily and, if badly preserved, quickly acquires a rancid odor.
ATTENTION! Barley bran (glumellae) is totally for zootechnical use; it is not a harmful product but, by virtue of the prevalence in cellulose (insoluble, not viscous), it would be poorly tolerated in the intestine.
Barley flour is particularly popular in the diet of naturists and those who use alternative nutritional regimes, such as macrobiotics, vegans, etc.
The gluten in barley flour is broken down, brown and not very homogeneous; as seen for that of rye, even that of barley contains modest quantities and is characterized by a poor leavening capacity. Not surprisingly, its use in the formulation of bread is often characterized by mixing with wheat flours (barley / wheat = 1/2 or 1/3).
Compared to bread making, barley flour is more suitable for the production of: cream of barley, partially roasted flour, pasta, etc.
From a nutritional point of view, barley flour does not differ much from wheat flour. The balance between the energy molecules is more or less the same but, from this source, not all the information on the salt and vitamin profile is available. Vitamin PP (Niacin) and phosphorus seem to be particularly present.
Other Cereals and Derivatives Amaranth Wheat starch Corn starch Rice starch Modified starch Oat starch Bulgur Whole grains Corn Flakes Crackers Oat bran Bran Cus cus Amaranth flour Oat flour Buratto flour Spelled flour Buckwheat flour Corn flour Corn flour Millet Barley flour Quinoa flour Small spelled flour (Enkir) Rice flour Rye flour Sorghum flour Flour and semolina Whole wheat flour Manitoba flour Pizza flour Spelled Rusks Focaccia Nuts Wheat or wheat Wheat germ Burnt wheat Buckwheat Breadsticks Oat milk Rice milk Corn Maizena Malt Millet Muesli Barley Stale bread Unleavened bread and Pita Bread Carasau bread Egg pasta Rice pasta Wholemeal pasta Piadina Small spelled Pizza Pop corn Baked goods Quinoa Rice Basmati rice Converted rice White rice Rice Wholemeal Parboiled Rice Puffed Rice Venus Rice Rye and Horned Rye Semolina Semolina Sorghum Spaghetti Spelled Teff Tigelle Triticale OTHER ARTICLES CEREALS AND DERIVATIVES Categories Food Alcoholics Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Salami Spices Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappas Basic Preparations ---- In the Kitchen with Leftovers Carnival Recipes Christmas Recipes Dietary Recipes Light Recipes Woman's Day, Mother's Day, Dad's Day Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Holiday Recipes Valentine's Day Recipes Vegetarian Recipes Protein Recipes Regional Recipes Vegan Recipes
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