Rosemary K. Newman and C. Walter Newman
One of the oldest cultivated cereal grains, barley currently ranks in the top five in acreage and crop product worldwide. It has vast potential to help alleviate nutritional and health problems globally. Barley for Food and Health: Science, Technology, and Products provides scientists with information on barley types, composition, characteristics, processing techniques, and products. This comprehensive book is essential for anyone working with barley, especially those that are developing or marketing products where barley is an ingredient.
Key features of Barley for Food and Health:
- Describes the morphology and anatomy of barley
- Discusses barley biotechnology, including breeding and transgenics
- Emphasizes the nutritional and health benefits of barley, including its cholesterol-lowering properties, the body's glycemic response
- Features a detailed chapter on barley food product research and development, covering b-glucan, yeast breads, flat breads, pasta, malt products, and more
- Includes traditional recipes using barley, such as Kasha, Danish Pancakes, Talkkuna, Tsampa
- Provides appendices with glossaries, sources of barley and barley products, and barley resource organizations
This is an excellent resource on barley for cereal chemists, food scientists, nutritionists and grain scientists, and agronomists, as well as professionals working in grain mills, processing plants, seed companies, and the food processing industry. It is also an excellent supplementary text for students studying nutrition, cereal science, and related subjects.
Preface
Barley History: Relationship of Man and Barley Through the Ages
Introduction
Domestication and use of barley for food
The origin of cultivated barley
The Fertile Crescent
North Africa
Southern Europe
Southwestern central and northern Europe
East Africa
North and South America
Summary
Taxonomy, Morphology, and Anatomy
Introduction
Taxonomy
Morphology and anatomy
Roots
Tillers
Leaves
Spike
Kernels
Summary
Barley Biotechnology: Breeding and Transgenics
Introduction
Improving the Barley Crop
Traditional Barley Breeding
Mutations
Haploids
Crosses
Molecular Markers
Barley Transgenics
Why Transgenics?
Delivery Systems
Target Tissues
In Vitro Culture
Altered Traits
Transgenic Barley Risk: True or Imagined?
Risks: Health and Environment
Genetics and Nutrient Composition
Introduction
Genetics and Nutrient Composition
Carbohydrates
Starch
Sugars
Nonstarch Polysaccharides
Protein
Vitamins
Minerals
Phytochemicals
Genetics and Physical Characteristics
Row-type
Kernel Size, Kernel Weight and Volume Weight
Kernel Uniformity
Summary
Barley Processing: Methods and Product Composition
Introduction
Whole-Grain Processing
Cleaning, Sizing and Conditioning
Blocking and Pearling
Grinding
Roller Milling
Malting
Secondary Processing
Extrusion
Steel Cutting
Flaking
Infrared Processing
Separation Techniques
Air classification
Sieving
Special and Miscellaneous Processes
Summary
Evaluation of Food Product Quality
Introduction
Objective Evaluation
Evaluation of Yeast Bread
Evaluation of Flat Breads
Evaluation of Quick Breads, Cakes and Cookies
Evaluation of Pasta
Sensory Evaluation
Summary
Barley Food Product Research and Development
Introduction
Health Claim for Barley
Barley as a Functional Food
β-glucan: The Challenge of Barley as Food
Yeast Breads Made with Barley Flour
Flatbreads Made with Barley Flour
Chemically Leavened Baked Products Made with Barley Flour
Pasta Made with Barley Flour
Barley Brewers’ Grain and Distillers’ Grains Used in Foods
Pearled and Other Forms of Barley
Malted Barley Products in Foods
Miscellaneous Barley Products
Summary
Health Benefits of Barley Foods
Introduction
Barley and Heart Disease
Mechanisms for Cholesterol Effects
Human clinical studies
Extracted β-glucan as an additive
Glycemic Response to Carbohydrate Consumption
Effect of Barley on Carbohydrate Metabolism
Studies Using Subjects with Diabetes
Starch Amylose/Amylopectin Ratio and Resistant
Effects of Food Form and Processing on the Glycemic Index
Second-Meal Effect
Beneficial Effects of Resistant Starch on the Intestinal Tract
Summary
Current Status of Global Barley Production and Utilization
Barley Production
Barley Utilization
Outlook for Barley Food
Barley Foods: Selected Traditional Recipes
Introduction
Middle East
Balady Bread
Barley-Yogurt Soup
Eastern Europe
Kasha
Barley-Mushroom Soup
Goose and Barley Soup
Meat and Barley Casserole
Black Kuba
Pork, Bean and Barley Stew
East Africa: Ethiopia
Injera
Scandinavia
Barley Porridge
Danish Pancakes
Fruit Soup
Barley Sausage
Swedish Flat Bread
Northeastern Europe: Finland
Talkkuna
Barley Baked on Leaves
Finnish Barley Pudding
Great Britain
Orkney Bere Bannocks
Scotch Broth
Barley Water
Asia
Barley Mixed-Bob
Tsampa
Summary
Appendix 1: Glossary: Plants and Botany
Appendix 2: Glossary: Food and Nutrition
Appendix 3: Glossary: Barley Terms
Appendix 4: Measures, Weights and Equivalents
Appendix 5: Sources of Barley and Barley Products
Appendix 6: Barley Resource Organizations
Index