Biology:Pearl barley
Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer.[citation needed]
It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain[1] such as "hulled barley" (or "barley groats", also known as "pot barley" and "Scotch barley").[1] Fine barley flour is prepared from milled pearl barley.[2]
Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine.[3] It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish orzotto and one of the main ingredients of the Jewish dish cholent and the Polish soup krupnik.[citation needed]
References
- ↑ 1.0 1.1 Barley from The Cook's Thesaurus (foodsubs.com)
- ↑ 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.
- ↑ Barley basics, from the Montana State University
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