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Barley — Ingredient · Foodgeist
Ingredient
Barley
Barley (Hordeum vulgare L. ), a member of the grass family, is a major cereal grain. Important uses include use as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stew
Cook with Barley
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Barley (Hordeum vulgare L. ), a member of the grass family, is a major cereal grain. Important uses include use as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 km²).
Highlighted compounds are flavor-active · click to view molecular profile
Hard wheat
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.”