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barley (grain) — Ingredient · Foodgeist
Wikimedia (varies)
Ingredient
barley
cereal grain
grainfood
About
cereal grain
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Millet2 axes agreeused together in recipesshares flavor compounds
Peas2 axes agreeused together in recipesshares flavor compounds
Wild Rice2 axes agreeused together in recipesshares flavor compounds
Marjoram2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
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”
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.”
