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

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SCANDINAVIA 217 6 cups water 1 cup barley grits 2 1 2 1 2 1 2 1 2 cup dried pitted prunes cup raisins to 1 cup elderberry juice cup sugar The barley grits are soaked in water overnight, then cooked over low heat until tender, which may take 2 hours or more. The fruit is added in the last hour of cooking, and sugar and fruit juice are added just before serving. The soup is eaten hot or cold, and if available, cream is sometimes poured on top. Barley Sausage (Pölsa) This barley sausage dish was made in rural Sweden after the annual slaughtering day and was traditionally eaten with pickled beets. The original recipe may be modernized by using about 1 pound of ground lean pork in place of the heart, cooking it in 1 1 2 quarts of water with the barley, then blending the mixture in a food processor until fairly smooth but not puréed. This sausage has a form not unlike that of scrapple, a traditional Pennsylvania Dutch dish. 1 pork or beef heart 1Tbspsalt 4 cups pearled barley 2 large onions, chopped 2 Tbsp lard or cooking oil 2Tbspmolasses White pepper Dried or fresh marjoram Clean the heart of tubes and fibers, score with a sharp fork, and cover with cold water to soak for 2 hours. Drain, cover with salted boiling water in a large pot and cook slowly until tender. Meanwhile, soak the barley in cold water. Remove the heart from the pot, and cook the drained barley in the broth. When the barley is tender, grind the meat, add the barley, mix, and grind again. Sauté the onions in the lard (or cooking oil), and add to the meat mixture. Add the molasses, pepper, and marjoram to flavor as desired. Press the sausage into a flat pan and chill. Slice the sausage and sauté before serving. Swedish Flatbread (Kornmjölsbröd) This swedish flatbread recipe was developed by the authors after spending a sabbatical in Uppsala, Sweden in 1982. At that time barley flour (kornmj öl)
218 BARLEY FOODS: SELECTED TRADITIONAL BARLEY RECIPES and barley bread were available in grocery stores. This was the beginning of an enduring fascination with barley recipes. Barley flatbread has a long history in Scandinavia, particularly in rural areas. 5tspdryyeast 3Tbspwarmwater 4 tsp butter 2 cups whole milk 2 tsp salt 3 Tbsp molasses or corn syrup 1 2 tsp caraway seeds, crushed (optional) 3 cups barley flour 2 cups white wheat flour Dissolve the yeast in the warm water. Heat the milk and butter to 110 ◦ F, then place in a large bowl. Add the yeast mixture, salt, molasses, caraway, and barley flour. Mix well. Slowly fold in the white wheat flour to form a soft dough. Cover the dough and let rise for 30 minutes. Turn the dough out on a board and knead for 5 minutes. Cut into 16 pieces and roll out into circles about 5 inches in diameter. Pierce the tops of the loaves with a fork. Bake at 500 ◦ F on a greased sheet for about 7 minutes. The loaves should be puffy and slightly browned. Cool under a towel. NORTHEASTERN EUROPE: FINLAND Talkkuna Talkkuna is a typical food throughout northeastern Europe, with variations in different regions. (This and the following Finnish recipe are courtesy of Hannu Ahokas, Jokioinen, Finland, who transcribed the recipes given to him by his mother, who was born in 1922.) Talkkuna is a type of precooked, dried grain used as a convenience food for breakfast or as a starchy food with soup or meat. Barley grains, often mixed with oats and/or peas, are soaked for several hours in hot water. When the grains are swollen, they are drained and spread to dry in an oven with very low heat, so as to prevent burning. The grains are then ground to a very fine meal and stored in a dry place. Talkkuna is generally eaten with sour milk or yogurt. Sugar and fruit are sometimes added. Talkkuna can also be made into a porridge and eaten with butter on top. Barley Baked on Leaves (Ohralehikäiset) Half a head of fresh cabbage 1 cup pearled barley
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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 183 and 184: 166 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 and 228: 10 Barley Foods: Selected Tradition
Page 229 and 230: 212 BARLEY FOODS: SELECTED TRADITIO
Page 233: 216 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-
Page 254 and 255: SOURCES OF BARLEY AND BARLEY PRODUC
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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