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

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EAST AFRICA: ETHIOPIA 215 2 cloves garlic, minced Marjoram, black pepper, cracked caraway seed, and salt (amounts to taste) Sauté the barley in butter or cooking oil until lightly browned. Place the barley in a large pot with the water. Sauté the onion in additional oil until transparent, and add it with drained, chopped mushrooms, garlic, and seasonings to the barley pot. Continue cooking until the barley is tender. Place the mixture in a greased pan and bake at 350 ◦ F for 30 minutes. Pork, Bean, and Barley Stew This Yugoslavian dish is often served with pickled cucumbers or sauerkraut. Similar dishes with these ingredients are found throughout all of eastern Europe. 1 2 cup dried beans 1 lb smoked ham and/or bacon 1 cup pearled barley 1 cup potatoes, diced 1 cup parsnips, diced 1 2 cup onion, chopped 2 cloves garlic, minced 1 cup diced tomatoes cup green pepper, diced 1 2 Soak the beans overnight or for 8 hours. Combine the soaked beans, barley, and ham or bacon. Cover with water, bring to a boil, then simmer for 1 hour. Add the remaining ingredients, and cook until all the vegetables are tender. Season to taste. EAST AFRICA: ETHIOPIA Injera Injera is a fermented, spongy pancakelike bread that is eaten with meat or vegetable saucelike entrées. Fine-grained raw barley flour is used, alone or blended with other flours, such as tef. Injera is central to Ethiopian society. “Have you eaten injera today?” is a standard greeting. “He has no wat” (sauce) on his injera means “He’s desperately poor” (Davidson 1999). This recipe is from Bekele et al. (2005), who describe several traditional Ethiopian dishes. 2 cups barley flour, or a blend of barley with wheat or tef flour 4 cups water (approximately) 2 tsp dry yeast (optional)
216 BARLEY FOODS: SELECTED TRADITIONAL BARLEY RECIPES Blend the flour with the water to form a dough. Knead the dough until smooth, and allow it to ferment for 2 to 7 days. The fermentation time can be decreased by adding the optional yeast in the first step. After fermentation, blend the dough with enough hot water to form a smooth batter, then allow the dough to rise in a warm place. When bubbly, the batter is poured on a hot skillet or griddle to bake until brown. SCANDINAVIA Barley Porridge According to Lars Munck of the Danish Royal University (Munck 1977), who provided this and the following two recipes, porridge was a major food in Old Denmark. The form of barley is often quoted as being “abraded barley grains,” which probably indicates that only the hulls were removed. This would require presoaking and a long cooking period. There was probably a pot of barley cooking over a banked fire most of the time in many farmhouses. Barley porridge is described merely as abraded barley grains cooked for 2 to 3 hours in water or a mixture of water and milk. Dried fruit was sometimes added near the end of cooking. Danish Pancakes 1 cup barley flour 2tspdryyeast 3 4 cup warm water 2 Tbsp honey 1 egg, beaten 1 cup plain yogurt 1 Tbsp butter, melted Dash of cinnamon, if desired Combine the barley flour, yeast, water, and honey. Cover and put in a warm place for 1 2 hour. Add the egg, yogurt, butter, and cinnamon. Bake on a hot, greased griddle. Fruit Soup Fruit soups are part of the Scandinavian diet, made with available fresh or dried fruits or berries, and can be eaten at any occasion, not strictly in the form of a soup. Barley is used as a thickening agent. In the following recipe, any red juice, such as cranberry or pomegranate, may be substituted for the elderberry juice.
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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 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 and 228: 10 Barley Foods: Selected Tradition
Page 229 and 230: 212 BARLEY FOODS: SELECTED TRADITIO
Page 231: 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
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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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