Barley Malt Flour

Photo: flickr user placid casual

About

There are two ways to produce barley flour. One of the most used methods is the malting process, where whole barley is allowed to sprout and then rapidly dried. This malting process slightly alters the chemical structure of the barley, and is the first stage of the brewing process. The resulting Barley Malt Flour is higher in nutritional value to other types of barley flour which do not include the rich hull of the grain.

Information

Other names: Malted Barley Flour

Translations: Mieži iesala milti, Miežių salyklo miltai, Malţul de orz Faina, Ječam Slad brašno, Malt lúa mạch Bột, Mąka słodu jęczmiennego, Gerst moutbloem, जौ Malt आटा, Farinha de malte de cevada, Ячменного солода Мука, Βύνης Αλεύρι, الشعير طحين شعير, 보리 몰트 밀가루, Ječný slad mouka, Слад од јечма брашно, Barli malta Flour, 大麦麦芽粉, Farina de malt d'ordi, Ječmenov slad, moka, Jačmenný slad múka, Farina di malto d'orzo, בארלי מאלט קמח, Korn maltmjöl, Barley Malt Tepung, バーリーモルト粉, Farine de malt d'orge, Gerstenmalzmehl, Byg Malt Mel, Bygg Malt Flour, Harina de malta de cebada, Ячмінного солоду Борошно, Ohra mallasjauhoja, Ечемичен малц Брашно

Physical Description

Barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. Theloldlkaj effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute. Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits. Barley-meal, a wholemeal barley flour which is lighter than wheatmeal but darker in colour, is used in porridge and gruel in Scotland Barley-meal gruel is known as Sawiq in the Arab world. With a long history of cultivation in the Middle East, barley is used in a wide range of traditional Arabic, Kurdish, Persian, and Turkish foodstuffs including kashkak, kashk and murri.
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Author

Anonymous

Comments

Permalink Rajendra kumar
August 9, 2011

I am lookinfg for information on traditional and ethnic dishes based on barley, a rich source of beta glucans and essential amino acids and minerals but forgotten due to western processed foods. Currently bulk of barley is going to animal feed.
If suitable ways of utlizing barley for human consumption is available, we can educate the consumers on health benefits of barley and supply it in the form of convenenient food stuff like in Tortillas, soup mixes, cereal blends etc.
Any info on this is highly appreciated as I am working on multigrain health food for human consumption. Even if we use 5% of barley crop for human consumption it is a lot and makes food that much cheaper for common man
Looking for new ideas on above subject. Welcome to join me in sharing this objective.

Best regards,

Rajendra