Barley in brief, Summary on barley and its properties

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Barley

• Cereal highly appreciated by the world population → a good part of the entire global diet depends on barley
• In Italy: 360,000 hectares of barley area (1.4 million tons / year)
• Important therapeutic activities

Barley: general description Origin: Asia → the first cereal to be cultivated by man
Beginning of barley cultivation: 10th-7th century BC.
Uses: livestock feed, malt production, beer, whiskey, malt flour and coffee substitute Botanical description

• Type: Hordeum
• Family: Poaceae
• Species: Hordeum vulgare, Hordeum disticum
• Important varieties: tetrasticum and exasticu
• Description of the plant: herbaceous annual plant, capable of reaching even 120 centimeters in height
• Leaves: lanceolate and alternate, consisting of a lamina and long auricles
• Bottom page: smooth
• Upper page: rich in grooves
• Flowers: hermaphrodite, composed of two hairy pistils and three stamens
• Glumella: adhered to the kernels
• Fruits: yellowish, white / red or black
• Naked karyoxides: used as a coffee substitute

Barley malt

• Malt: kernels of barley after germination
• Processing: Kernels germination → the kernels are placed in water containers (maceration) → water absorption → drying → humidity drop from 50% to 8%
• Chemical reaction: germination and formation of hydrolytic enzymes → starch transformed into sugars + proteins split into amino acids → highly digestible product

Soluble barley and pearl barley Pearl barley: barley reduced to a mere starchy endosperm
Soluble barley: coffee substitute (roasting + grinding) Barley and wheat: the advantages of barley It guarantees greater and constant yields
Less demanding in terms of fertility
More competitive towards disease
Earlier → ripens up to two weeks earlier than wheat
Particularly short life cycle
It resists well in soils with a high percentage of salinity
It grows easier than wheat even in a drought and dry climate Barley: nutritional properties 100 grams of barley: 319 Kcal
Carbohydrates: 70%
Water: 10-12%
Proteins: 10.3%
Ffibre: 8-9%
Lipids: 1.4%
Mineral salts: phosphorus, potassium, magnesium, iron, calcium, silicon and zinc → remineralizing properties
vitamins: E, B1, B2, B3 Barley: active ingredients

• Barley karyoxides: proteins, starches, vitamins, dextrins, Prolamines → edestin and hordein
• Leaves and shoots → ordenina, gramina (alkaloid)
• Leaves → tricine and lutonarine (flavonoids) and hemicellulose
• Betaglucan
• Mucilage

Barley: properties

• Anti-inflammatory, emollient of the gastrointestinal and urinary tract
• Relax the intestinal walls
• Useful for relieving pancreatic and biliary disorders
• Beneficial action for intestinal mucosal infections
• Intestinal function regulator → fibers (laxative-stimulating properties)
• Barley gargling → useful for counteracting inflammation of the oral cavity
• Promotes digestion in children, the elderly and dyspeptics (digestive properties)
• Remineralizing
• Stimulates the intellectual abilities + remineralizing of the bones (phosphorus)
• Blanda sedative activity (silicon)
• Galactogenic properties
• Ideally, barley inhibits the synthesis of bad cholesterol by the liver (cholesterol-lowering properties)

Other articles on "Barley in brief, Summary on" barley and its properties "

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