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

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REFERENCES 209 Bamforth, C. W., and Barclay, A. H. P. 1993. Malting technology and the uses of malt. Pages 297–354 in: Barley: Chemistry and Technology. A. W. MacGregor and R. S. Bhatty, eds. American Association of Cereal Chemists, St. Paul, MN. FAO (Food and Agriculture Organization). 1976, 1980, 1998. Year books. Published online at http://www.faostat.fao.org. FAO. 2006. World crop production. Published online at http://www.faostat.fao.org. FDA (U.S. Food and Drug Administratin). 2006. Food labeling: health claims; soluble dietary fiber from certain foods and coronary heart disease. Fed. Reg. 71:29248–29250. Feder, D. 2007. The 6 top trends in food processing. Food Process. Published online at http://www.foodprocessing.com/articles. Kent, N. L., and Evers, A. D. 1994. Kent’s Technology of Cereals, 4th ed. Elsevier Science, Oxford. National Agricultural Statistics Service. 2007. Published online at http:/www.usda.gov/ quickstats. Palmer, S. 2006. The buzz on beta-glucans. Food Prod. Des. Published online at http:// www.foodproductdesign.com/articles/463/463 651nutrinotes.html. USGC (U.S. Grains Council). 2007. News release, Nov. 7. USGC, Washington, DC. Weaver, J. C. 1950. American Barley Production. Burgess Publishing, Minneapolis, MN. Wiebe, G. A. 1978. Introduction of barley into the New World. Pages 1–9, in: Barley: Origin, Botany, Culture, Winter Hardness, Genetics, Utilization, Pests. Agriculture Handbook 338. U.S. Department of Agriculture, Washington, DC.
10 Barley Foods: Selected Traditional Barley Recipes INTRODUCTION Whenever barley food is mentioned, the typical reaction is “I like barley soup.” Actually, in past history as well as today, barley is appropriate for a wide variety of dishes beyond soup. Barley has the potential of being incorporated into many types of home recipes, often as a substitute for part of the original wheat, rice, or other grain. Inclusion of contemporary barley recipes is increasing in popular magazines, food columns, and various Internet food sites. The National Barley Food Council (NBFC; www.barleyfoods.org.) and various grains cookbooks, (Gelles 1989; Greene 1988; Wood 1997) are good sources of barley recipes. The recipes presented here are examples of traditional foods from regions of the world where barley is commonly used. In some cases the ingredients are very simple, reflecting sparse backgrounds and limited resources. Original preparation methods were often rudimentary, without measurements and often intended for use with primitive equipment. As much as possible, these recipes have been modified for use in modern kitchens, using estimated measurements and available ingredients and equipment. U.S. household measurements have been used, and a table of measurements equivalent to metric appears in the Appendix. These recipes are mostly from a long-standing collection by the authors, some of which were handwritten with no recorded original source. The recipes have been tested and original sources provided if available. Barley-based traditional recipe preparation is categorized into three groups: (1) those that are prepared with raw grain, whole or ground; (2) those in which the whole or pearled grain is soaked, then drained and dried; and (3) those that are prepared with grain that has been roasted, either in the oven or in a skillet on top of the stove. The latter form is characterized by its aroma and darker color. Often, the soaked and dried or roasted barley preparations were ground Barley for Food and Health: Science, Technology, and Products, By Rosemary K. Newman and C. Walter Newman Copyright © 2008 John Wiley & Sons, Inc. 210
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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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58 BARLEY: GENETICS AND NUTRIENT CO
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96 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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134 EVALUATION OF FOOD PRODUCT QUAL
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7 Barley Food Product Research and
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146 BARLEY FOOD PRODUCT RESEARCH AN
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Page 195 and 196: 8 Health Benefits of Barley Foods I
Page 197 and 198: 180 HEALTH BENEFITS OF BARLEY FOODS
Page 221 and 222: 9 Current Status of Global Barley P
Page 223 and 224: 206 CURRENT STATUS OF GLOBAL BARLEY
Page 225: 208 CURRENT STATUS OF GLOBAL BARLEY
Page 229 and 230: 212 BARLEY FOODS: SELECTED TRADITIO
Page 242 and 243: APPENDIX 1 Glossary: Botany and Pla
Page 244 and 245: APPENDIX 2 Glossary: Food and Nutri
Page 246 and 247: APPENDIX 3 Glossary: Barley Terms T
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Page 258 and 259: BARLEY RESOURCE ORGANIZATIONS 241 P
Page 260 and 261: INDEX Air classification, 102, 122-
Page 262: INDEX 245 Meat and barley casserole
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