Technical Session - Tech #6 Adding Value with Barley Flour

More documents

Recommendations

Info

Functionality of barley in foods: POSITIVES • Increased water absorption • Increased water retention ti in baked goods (improves density, texture, and volume) • Increased product yield • Nutty, wholesome flavour • Standard processing equipment • Increasing levels of research in food barley applications 16
Functionality of barley in foods: NEGATIVES • <strong>Barley</strong> lacks functional gluten proteins • Supply of food barley is limited at this time • Extent of knowledge of barley as a food is low • Message is slow to be accepted 17
Page 1 and 2: Adding Value with Barley Flour Asho
Page 4 and 5: ... The Accepted... 4
Page 6 and 7: ... Hulless barley... 6
Page 8 and 9: Categories of barley from western C
Page 10 and 11: Carbohydrates: Starch (58-64%) NSP
Page 12 and 13: The Opportunity- Health Claim • I
Page 14 and 15: Barley has it all • Source of bot
Page 18 and 19: Absorption and moisture content com
Page 20 and 21: Nutritional Information 25% Whole G
Page 26 and 27: Nutritional Information 100% Whole
Page 28 and 29: So…….. • Whole Grain Barley f
Page 30 and 31: Hulled barley preparation Size redu
Page 32 and 33: Kernel hardness and tempering Varie
Page 34 and 35: Comparative steps in milling wheat
Page 36: 1 BK Barley milling - flow diagram

Technical Session - Tech #6 Adding Value with Barley Flour

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?