Technical Session - Tech #6 Adding Value with Barley Flour

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Technical Session - Tech #6 Adding Value with Barley Flour

Technical Session - Tech #6 Adding Value with Barley Flour

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... The Food<br />

7

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... Hulless barley... 6

... The Food 7

Page 1 and 2: Adding Value with Barley Flour Asho
Page 4 and 5: ... The Accepted... 4
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 16 and 17: Functionality of barley in foods: P
Page 18 and 19: Absorption and moisture content com
Page 20 and 21: Nutritional Information 25% Whole G
Page 22 and 23: Nutritional Information 30% Whole G
Page 24 and 25: Nutritional Information 50% 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