Barley for Food and Health: Science, Technology, and Products

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CONTENTS xi Asia, 221 Barley Mixed-Bob, 220 Tsampa, 221 Summary, 222 Appendix 1 Glossary: Botany and Plants 225 Appendix 2 Glossary: Food and Nutrition 227 Appendix 3 Glossary: Barley Terms 229 Appendix 4 Equivalent Weights and Measures 231 Appendix 5 Sources of Barley and Barley Products 232 Appendix 6 Barley Resource Organizations 238 Index 243
Page 2: BARLEY FOR FOOD AND HEALTH Science,
Page 5 and 6: On a Seed “This was the goal of t
Page 7 and 8: Cover design by Jean Rose Johnston.
Page 10 and 11: CONTENTS Preface xiii 1 Barley Hist
Page 12 and 13: CONTENTS ix Infrared Processing, 12
Page 16 and 17: PREFACE This book is about the use
Page 18 and 19: 1 Barley History: Relationship of H
Page 20 and 21: DOMESTICATION AND USE OF BARLEY FOR
Page 32 and 33: REFERENCES 15 Bae, S. H. 1979. Barl
Page 34 and 35: REFERENCES 17 Strahn, B. D. 2006. M
Page 36 and 37: TAXONOMY 19 many modifications in t
Page 38 and 39: MORPHOLOGY AND ANATOMY 21 The focus
Page 40 and 41: MORPHOLOGY AND ANATOMY 23 Primary l
Page 42 and 43: MORPHOLOGY AND ANATOMY 25 fertile i
Page 44 and 45: MORPHOLOGY AND ANATOMY 27 FIGURE 2.
Page 46 and 47: SUMMARY 29 Barbs Central Vein Creas
Page 48 and 49: REFERENCES 31 Åberg, E., and Wiebe
Page 50 and 51: IMPROVING THE BARLEY CROP 33 or eve
Page 52 and 53: IMPROVING THE BARLEY CROP 35 breedi
Page 54 and 55: IMPROVING THE BARLEY CROP 37 Mutati
Page 56 and 57: IMPROVING THE BARLEY CROP 39 recogn
Page 58 and 59: BARLEY TRANSGENICS 41 The overall t
Page 60 and 61: BARLEY TRANSGENICS 43 A. tumefacien
Page 62 and 63: BARLEY TRANSGENICS 45 impact of the
Page 64 and 65:
SUMMARY 47 to contain human toxins;
Page 66 and 67:
REFERENCES 49 Anderson, M. K., and
Page 68 and 69:
REFERENCES 51 in: Barley Science: R
Page 70 and 71:
REFERENCES 53 Park, S. J., Walsh, E
Page 72 and 73:
REFERENCES 55 Zhang, S., Cho, M.-J.
Page 74 and 75:
GENETICS AND NUTRIENT COMPOSITION 5
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99:
GENETICS AND PHYSICAL CHARACTERISTI
Page 100 and 101:
SUMMARY 83 showed TKW mean values (
Page 102 and 103:
REFERENCES 85 Banks, W., Greenwood,
Page 104 and 105:
REFERENCES 87 Gardner, K. H., and B
Page 106 and 107:
REFERENCES 89 Li, Y. C., Ledoux, D.
Page 108 and 109:
REFERENCES 91 Newman, C. W., and Ne
Page 110 and 111:
REFERENCES 93 Takahashi, R. 1955. T
Page 112 and 113:
5 Barley Processing: Methods and Pr
Page 114 and 115:
WHOLE-GRAIN PROCESSING 97 flour thr
Page 116 and 117:
WHOLE-GRAIN PROCESSING 99 increased
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WHOLE-GRAIN PROCESSING 101 TABLE 5.
Page 120 and 121:
WHOLE-GRAIN PROCESSING 103 axis thr
Page 122 and 123:
WHOLE-GRAIN PROCESSING 105 particle
Page 124 and 125:
WHOLE-GRAIN PROCESSING 107 TABLE 5.
Page 126 and 127:
WHOLE-GRAIN PROCESSING 109 FIGURE 5
Page 128 and 129:
WHOLE-GRAIN PROCESSING 111 containe
Page 130 and 131:
WHOLE-GRAIN PROCESSING 113 β-amyla
Page 132 and 133:
WHOLE-GRAIN PROCESSING 115 kernel i
Page 134 and 135:
SECONDARY PROCESSING 117 malt. Thes
Page 136 and 137:
SECONDARY PROCESSING 119 than those
Page 138 and 139:
SECONDARY PROCESSING 121 capacity,
Page 140 and 141:
SEPARATION TECHNIQUES 123 the air w
Page 142 and 143:
SPECIAL AND MISCELLANEOUS PROCESSES
Page 144 and 145:
REFERENCES 127 Andersson, A. A. M.,
Page 146 and 147:
REFERENCES 129 Goering, K. J., and
Page 148 and 149:
REFERENCES 131 Sumner, A. K., Gebre
Page 150 and 151:
6 Evaluation of Food Product Qualit
Page 152 and 153:
OBJECTIVE EVALUATION 135 finished p
Page 154 and 155:
OBJECTIVE EVALUATION 137 Method 76-
Page 156 and 157:
OBJECTIVE EVALUATION 139 Muffin qua
Page 158 and 159:
SENSORY EVALUATION 141 as Stone and
Page 160 and 161:
REFERENCES 143 Gujral, H. S., and G
Page 162 and 163:
HEALTH CLAIMS FOR BARLEY 145 and fo
Page 164 and 165:
β-GLUCAN: THE CHALLENGE OF BARLEY
Page 166 and 167:
β-GLUCAN: THE CHALLENGE OF BARLEY
Page 168 and 169:
YEAST BREADS MADE WITH BARLEY FLOUR
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
FLATBREADS MADE WITH BARLEY FLOUR 1
Page 176 and 177:
FLATBREADS MADE WITH BARLEY FLOUR 1
Page 178 and 179:
CHEMICALLY LEAVENED BAKED PRODUCTS
Page 180 and 181:
PASTA MADE WITH BARLEY FLOUR 163 co
Page 182 and 183:
PASTA MADE WITH BARLEY FLOUR 165 As
Page 184 and 185:
PEARLED AND OTHER FORMS OF BARLEY P
Page 186 and 187:
MALTED BARLEY PRODUCTS IN FOODS 169
Page 188 and 189:
REFERENCES 171 those ingredients. E
Page 190 and 191:
REFERENCES 173 FDA (U.S. Food and D
Page 192 and 193:
REFERENCES 175 Knuckles, B. E., and
Page 194 and 195:
REFERENCES 177 Trogh, I., Courtin,
Page 196 and 197:
BARLEY AND HEART DISEASE 179 2007;
Page 198 and 199:
BARLEY AND HEART DISEASE 181 a subs
Page 200 and 201:
BARLEY AND HEART DISEASE 183 of foo
Page 202 and 203:
GLYCEMIC RESPONSE TO CARBOHYDRATE C
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Page 212 and 213:
REFERENCES 195 Diabetes and metabol
Page 214 and 215:
REFERENCES 197 Bourdon, I., Yokayam
Page 216 and 217:
REFERENCES 199 Ikegami, S., Tsuchih
Page 218 and 219:
REFERENCES 201 Livesey, G., Wilkins
Page 220 and 221:
REFERENCES 203 Topping, D. L., and
Page 222 and 223:
TABLE 9.1 BARLEY PRODUCTION 205 Wor
Page 224 and 225:
OUTLOOK FOR BARLEY FOOD 207 only a
Page 226 and 227:
REFERENCES 209 Bamforth, C. W., and
Page 228 and 229:
MIDDLE EAST 211 and stored, and in
Page 230 and 231:
EASTERN EUROPE 213 of the butter un
Page 232 and 233:
EAST AFRICA: ETHIOPIA 215 2 cloves
Page 234 and 235:
SCANDINAVIA 217 6 cups water 1 cup
Page 236 and 237:
GREAT BRITAIN 219 2 to 3 cups milk
Page 238 and 239:
ASIA 221 Combine the barley and wat
Page 240:
REFERENCES 223 Saari, K., and Hawti
Page 243 and 244:
226 GLOSSARY: BOTANY AND PLANTS Hor
Page 245 and 246:
228 GLOSSARY: FOOD AND NUTRITION In
Page 247 and 248:
230 GLOSSARY: BARLEY TERMS Barley m
Page 249 and 250:
APPENDIX 5 Sources of Barley and Ba
Page 251 and 252:
234 SOURCES OF BARLEY AND BARLEY PR
Page 253 and 254:
236 SOURCES OF BARLEY AND BARLEY PR
Page 255 and 256:
APPENDIX 6 Barley Resource Organiza
Page 257 and 258:
240 BARLEY RESOURCE ORGANIZATIONS N
Page 259 and 260:
242 BARLEY RESOURCE ORGANIZATIONS E
Page 261 and 262:
244 INDEX Breakfast cereals, produc
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