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

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MIDDLE EAST 211 and stored, and in some cases fermented, before drying and storing. This is an interesting prepreparation of convenience foods from an earlier generation. The earliest barley recipes recorded appear to be based on ground whole meal, which was probably sifted to remove hulls. There is no mention of pearled barley until eighteenth-century reference to Scotch broth, which included whole barley, presumably in a crudely blocked form. Regions such as Tibet and Morocco utilized whole-grain hulless barley, which does not require pearling. This is still true today in those areas as well as North America and Europe. Although some cultures prefer to pearl hulless barley to obtain a small white grain to blend in with rice, the use of hulless barley is a distinct advantage for food processing. MIDDLE EAST Balady Bread (Pita, or Pocket Bread) The flatbread balady is made throughout the eastern Mediterranean area, usually with whole wheat flour or a mixture of whole wheat and barley flours. The loaves puff up to form two layers when baking, which is convenient for eating with a filling. Indigenous Bedouin tribes living in desert areas made a similar bread without leavening, often with all barley flour, baked over an open fire on a griddle (Davidson 1999). 2tspdryyeast 2 1 2 cups lukewarm water 2 1 2 cups barley flour 3to3 1 2 cups whole wheat flour (or a blend of whole wheat and white flours) 1Tbspsalt 1 Tbsp olive oil In a large bowl, spread the yeast over the warm water, and stir to dissolve. Stir in about half of the flour, then stir for about 1 minute. Cover, and let the dough rest for 1 hour. Stir in the salt and olive oil, then add the remaining flour gradually until a stiff dough is reached. Turn the dough out on a floured board and knead for 8 to 10 minutes. Wash the bowl, dry, and coat with additional oil. Return the ball of dough to the bowl, cover, and allow the dough to rise until double in size. Punch the dough down and cut into 16 pieces. Roll the pieces out into circles 8 to 9 inches in diameter. Bake at 450 ◦ F for 2 to 3 minutes, or until puffed. Breads can also be baked on a hot griddle, although the expansion will be less. Barley–Yogurt Soup This barley–yogurt soup is made in Turkey, on the Anatolian Plateau, where barley is grown. Yogurt has been a staple in Turkey for many centuries, and
212 BARLEY FOODS: SELECTED TRADITIONAL BARLEY RECIPES barley is frequently used to make flatbreads such as yufka or pita. This recipe is from Saari and Hawtin (1977) with modifications. 1 cup pearled barley 6 cups beef or chicken broth 1 onion, chopped 1 cup butter 4 1 4 cup chopped parsley 2 Tbsp fresh or dried mint 4 cups plain yogurt Saltandpeppertotaste Soak the barley in cold water overnight, then drain. Cook the barley in the broth until tender. Fry the onion in butter until lightly browned, then add to the barley and broth. Add the seasonings and simmer for 1 1 2 hours. It is desirable for the barley grains to be very soft, resulting in a thickening effect in the soup. Add the yogurt and cook over low-to-medium heat for 5 minutes, stirring constantly in one direction only. It is important that the soup not reach a boiling point once the yogurt is added, or it will curdle. Serve at once. EASTERN EUROPE Kasha Kasha is a traditional dish throughout Eastern Europe, especially Russia and Poland. There are both sweet and savory versions, using barley or other available grains, such as buckwheat. A sweet barley kasha simply consists of barley grits cooked in water and milk and eaten with melted butter, sugar, and cinnamon. Savory kashas can be cooked with meat with caraway or other spices, sometimes served with grated cheese. Cast iron pots were used traditionally, but earthenware or modern baking dishes work just as well. The following recipe is of the savory type and is from Saari and Hawtin (1977). The egg coating of the barley grains provides a pleasant, chewy texture. 1egg 1 cup pearled barley 1 2 lb fresh mushrooms or 1 oz dried mushrooms, soaked 3to4Tbspbutter 2 cups water 1 2 tsp salt 2Tbspgratedcheese Beat the egg and stir it into the barley so that the grains are well coated, then dry in a slow oven for 30 minutes. In a large pot sauté the mushrooms in part
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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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98 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 177 and 178: 160 BARLEY FOOD PRODUCT RESEARCH AN
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 and 226: 208 CURRENT STATUS OF GLOBAL BARLEY
Page 227: 10 Barley Foods: Selected Tradition
Page 231 and 232: 214 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
Page 248 and 249: APPENDIX 4 Equivalent Weights and M
Page 250 and 251: SOURCES OF BARLEY AND BARLEY PRODUC
Page 252 and 253: Rancho Cucamonga, CA 91730 Ph: 888-
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Page 256 and 257: E-mail:Tony.Steeper@csiro.au Web: h
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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