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Barley (grain) — Ingredient · Foodgeist
Ingredient
Barley
grain
Cook with Barley
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Highlighted compounds are flavor-active · click to view molecular profile
Soybean
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
barley protein nanoparticles→ are relatively safe →for Caco-2 cells
“In vitro studies showed that barley protein nanoparticles are relatively safe and could be internalized by Caco-2 cells and accumulated in the cytoplasm”
Peer-Reviewed Optimal Ranges
Temperature
42.5°C
2560
Based on 2 papers
What science says
compound effect
“We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley.”
volatile compounds→vary among→different types and varieties of barley
“Increased levels of barley flour cause significant decreases in the specific volume, brightness and whiteness index of steamed bread, as well as increases in hardness and chewiness.”
“Increased levels of barley flour cause significant decreases in the specific volume, brightness and whiteness index of steamed bread, as well as increases in hardness and chewiness.”
“Increased levels of barley flour cause significant decreases in the specific volume, brightness and whiteness index of steamed bread, as well as increases in hardness and chewiness.”