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]
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A basic barley bread
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Barley breads prepared using highland barley in Songpan County, Sichuan province, China
Malted barley flour
Malted barley flour, referred to as malt flour, is prepared from barley malt,[2] which is barley that has undergone the malting process. 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.[6][7] 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] Malt flour is sometimes used to supplement the flavor of the 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.[8] It is prepared from milling barley that has its outer layers removed to a greater degree compared to pearl barley.[8] Patent barley flour is used as an ingredient in infant foods.[2][8]
See also
- Chalboribbang – Korean pancakes prepared using glutinous barley flour
- Flatbrød – a Norwegian bread prepared using barley flour, water and salt
- 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 2 3 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. Retrieved May 30, 2016. (subscription required)
- 1 2 3 4 5 6 7 8 9 10 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. Retrieved May 30, 2016.
- 1 2 Ensminger, M.E.; Ensminger, A.H. (1993). Foods & Nutrition Encyclopedia, Two Volume Set. Taylor & Francis. p. 164. ISBN 978-0-8493-8980-1. 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. 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. Retrieved May 30, 2016.
- ↑ Mycological Series - Bulletin. 1909. p. 31. Retrieved May 30, 2016.
- ↑ "definition of diastatic". Merriam-Webster. Retrieved 30 May 2016.
- 1 2 3 Sherman, H.C. (1914). Food Products. Macmillan. pp. 252–253. Retrieved May 30, 2016.