Biology:Barley flour
Barley flour is a flour prepared from dried and ground barley.[1] Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads.[1][2]
There are two general types of barley flour: coarse and fine.[3] Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour.[3]
Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour.
Uses
Barley flour is used to prepare breads such as barley bread.[4][5] It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads.[2] Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product.[1][2] Barley flour is also used as an ingredient in some specialty foods.[2]
Barley breading is another food product prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, similar to Grape-Nuts cereal.[2]
A basic barley bread
Barley breads prepared using highland barley in Songpan County, Sichuan province, China
Malted barley flour
Malted barley flour is prepared from barley malt,[2] which is barley that has undergone malting (partial germination [sprouting] followed by hot-air drying to stop germination). There are two kinds, diastatic and non-diastatic. Diastatic malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity.[2] Diastatic activity involves the conversion of starches into maltose (sugar).[6][7] In baking, adding malted barley flour to wheat flour results in a moister product than would wheat flour alone.[8] Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer.[2] While distatic malted barley flour is taste neutral, the non-distatic kind, sometimes referred to as malt flour, is used for its distinctive flavor. It has many uses, such as malted milk, and in baked goods, to give them a softer crumb, and to supplement the flavor of a malt loaf.[2]
Patent barley flour
Patent barley flour is a finer flour that is ground to a greater degree compared to fine barley flour.[9] It is prepared from milling barley that has its outer layers removed to a greater degree compared to pearl barley.[9] Patent barley flour is used as an ingredient in infant foods.[2][9]
See also
- Chalboribbang – Korean pancakes prepared using glutinous barley flour
- Flatbrød – a Norwegian bread prepared using barley flour, water and salt
- Raspeball – a Norwegian food made with Barley flour and Potatoes. often served with mashed Rutabaga, carrots, melted butter, bacon and meat
- Máchica – a flour made from ground toasted barley or other toasted grains
- Pinda – a rice ball of Hindu origin prepared using barley flour, ghee and black sesame seeds
- Pitepalt – prepared with barley flour and raw potatoes as primary ingredients
- Tsampa – a roasted flour prepared using barley flour, and sometimes wheat flour
References
- ↑ 1.0 1.1 1.2 Newman, R.K.; Newman, C.W. (2008). Barley for Food and Health: Science, Technology, and Products. Wiley. pp. 150–. ISBN 978-0-470-37122-0. https://books.google.com/books?id=ihIc5Kq4B9AC&pg=PA150. Retrieved May 30, 2016. (Subscription content?)
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 Kent, N.L.; Evers, A.D. (1994). Technology of Cereals: An Introduction for Students of Food Science and Agriculture. Pergamon. p. 181. ISBN 978-0-08-040834-7. https://books.google.com/books?id=wUwHtcqoP0YC&pg=PA181. Retrieved May 30, 2016.
- ↑ 3.0 3.1 Ensminger, M.E.; Ensminger, A.H. (1993). Foods & Nutrition Encyclopedia, Two Volume Set. Taylor & Francis. p. 164. ISBN 978-0-8493-8980-1. https://books.google.com/books?id=XMA9gYIj-C4C&pg=PA164. Retrieved May 30, 2016.
- ↑ Hensperger, B. (2000). Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine. Harvard Common Press. p. 171. ISBN 978-1-55832-156-4. https://books.google.com/books?id=Ew8rS8PCkpoC&pg=PT171. Retrieved May 30, 2016.
- ↑ Alcock, J.P. (2006). Food in the Ancient World. Food through history. Greenwood Press. p. 33. ISBN 978-0-313-33003-2. https://books.google.com/books?id=5eZOITEqDkQC&pg=PA33. Retrieved May 30, 2016.
- ↑ Mycological Series - Bulletin. 1909. p. 31. https://books.google.com/books?id=k9tBAAAAIAAJ&pg=RA1-PA31. Retrieved May 30, 2016.
- ↑ "definition of diastatic". Merriam-Webster. http://www.merriam-webster.com/dictionary/diastase. Retrieved 30 May 2016.
- ↑ Oulton, Randal (15 June 2005). "Malted Barley Flour". CooksInfo.com. http://www.cooksinfo.com/malted-barley-flour. "What it does do is give a moister crumb ... It is used commercially a great deal in bread, pizza crusts, crackers, rolls, pretzels etc as a dough conditioner—because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture."
- ↑ 9.0 9.1 9.2 Sherman, H.C. (1914). Food Products. Macmillan. pp. 252–253. https://archive.org/details/foodproducts00shergoog. Retrieved May 30, 2016.
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