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

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REFERENCES 143 Gujral, H. S., and Gaur, S. 2005. Instrumental texture of chapati as affected by barley flour, glycerol monostearate and sodium chloride. Int. J. Food Prop. 8:377–385. Hatcher, D. W., Lagassé, S., Dexter, J. E., Rossnagel, B., and Izydorczyk, M. 2005. Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour. Cereal Chem. 82:60–69. Izydorczyk, M. S., Hussain, A., and MacGregor, A. W. 2001. Effect of barley and barley components on rheological properties of wheat dough. J. Cereal Sci. 34:251–260. Matsuo, R. R. 1988. Evaluation of durum wheat, semolina and pasta in Canada. Pages 249–261 in: Durum Wheat Chemistry and Technology. G. Fabriani and C. Lintas, eds. American Association of Cereal Chemists, St. Paul, MN. Newman, C. W., and Newman, R. K. 2006. A brief history of barley foods. Cereal Foods World 51:4–7. Penfield, M. P., and Campbell, A. M. 1990. Experimental Food Science. Academic Press, San Diego, CA. Quinde, Z., Ullrich, S. E., and Baik, B.-K. 2004. Genotypic variation in color and discoloration potential of barley-based food products. Cereal Chem. 81:752–758. Rasper, V. F., and Walker, C. E. 2000. Quality evaluation of cereals and cereal products. Pages 505–537 in: K. Kulp and J. G. Ponte, eds. Handbook of Cereal Science and Technology 2nd ed. Marcel Dekker, New York. Sissons, M., Schlichting, L., Marchylo, B., Egan, N., Ames, N., Rhymer, C., and Batey, I. 2005. Pages 516–520 in: Using Cereal Science and Technology for the Benefit of Consumers: Proc. 12th International ICC Cereal and Bread Congress. S. P. Cauvain, S. S. Salmon, and L. S. Young, eds. Woodhead Publishing, Cambridge, UK/CRC Press, Boca Raton, FL. Stone, H., and Sidel, J. L. 1993. Sensory Evaluation Practices. Academic Press, San Diego, CA.
7 Barley Food Product Research and Development INTRODUCTION Health statistics on chronic disease and mortality are often related by epidemiologists to food intake of a population. Official diet recommendations by government agencies and health promotion organizations define the food components needed to make changes in people’s health and to change health statistics. Nutritionists and dietitians in turn promote diet changes such as the consumption of less saturated and trans fats and more dietary fiber. Consumer response to health recommendations appears to be segmented by subpopulation groups determined by lifestyle, income, emotions, tradition, and health beliefs. Food beliefs and practices are highly personal and usually not driven by accurate knowledge of nutrition or food composition. Nevertheless, trends emerge and buying patterns reflect the underlying choices by consumers. Food processors and retailers strive to meet consumer demands by developing new products with desired composition, convenience attributes, and sensory properties. Often, target markets are niches, small population segments with defined interests and groups willing to pay premiums for specified foods. Barley has received attention from health professionals for its fiber content, particularly β-glucan, which has been shown to reduce blood cholesterol and to produce a flattened glucose response (see Chapter 8). In modern times, barley has been consumed primarily in the pearled form as a soup ingredient. To expand barley consumption to a larger portion of the diet, common food products must be considered, such as bread and pasta, that are consumed regularly and frequently. Wheat, long considered to be the “staff of life,” is ideal for these foods, whereas barley by itself is not. However, the substitution of barley flour for part of the wheat flour can provide sufficient soluble dietary fiber to make a significant improvement in human health indicators. Barley is appropriate for use in a wide variety of food applications, although it poses a challenge for cereal Barley for Food and Health: Science, Technology, and Products, By Rosemary K. Newman and C. Walter Newman Copyright © 2008 John Wiley & Sons, Inc. 144
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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4 Barley: Genetics and Nutrient Com
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194 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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