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

INDEX 245
Meat and barley casserole, 214
Milling, 8, 93, 95–97, 102, 104–110, 121–123,
125–126, 134, 150, 152, 162–163, 165,
174, 187
hammer, 103–104, 123–124
pin, 103–104, 119, 123
roller, 8, 93, 95–97, 102, 104–110, 121–123,
125–126, 134, 150, 152, 162–163, 165,
174, 187
Molecular weight of β-glucans 147–148
Mutant barleys, 37, 67, 71, 73
Mutations, 19, 20, 30, 33, 37, 61
NABGP (North American Barley Genome
Project), 40
National Barley Food Council, 210
Nonwaxy barley, 60, 66–67, 73, 99, 100, 162,
167
North Africa, 3, 4, 7, 10, 13–14
North America, 12–13, 150, 159, 167, 204–206
Nutritional value, 42, 168–169, 207, 222
Origin, 1, 2, 14, 19, 87
of barley, 6, 14, 87
Particle size, 95, 98, 102–105, 122–123, 125,
157
Pearled barley, 97–103, 107–108, 120, 126, 145,
167, 181, 207, 211–215, 217–221, 234
Pearling process, 83, 97, 101–102, 230
Pearlings, 83, 95–102, 105–106, 108, 119,
125–126, 148, 156, 162–163, 211, 230
Phenolic compounds, 80, 84, 125, 140
Phytic acid, 28, 79, 84, 91, 113
Phytochemicals, 58, 79, 80
Polysaccharides, nonstarch, 59, 62, 155, 191,
228
Pork, bean, and barley stew, 215
Porridges, 4–6, 9, 10, 168–169, 186, 191, 216,
218, 222
Proanthocyanidin-free barleys, 81, 169
Quality factors, 111, 133, 139–141, 160,
162–163, 167
Resistant starch (RS), 118–119, 169, 179, 187,
190, 192–195, 208
Rice extenders, 102, 128, 167
Row type, 25, 81–83
Scandinavia, 9, 157, 216, 218
SCFAs (short-chain fatty acids), 63, 185, 190,
192–196
Scotch broth, 220
Sensory evaluations, 133, 140–141, 151–152,
157, 159, 161–162
Sieving, 95–96, 104–105, 120, 124–125, 152,
187–188
SOLFIBREAD project, 155–156
Soluble dietary fiber (SDF), 38, 59, 98–102, 119,
128, 144–146, 161, 163, 166, 173, 185
South America, 12–13, 204–205
Spaghetti, 140, 162–163, 181, 193
spontaneum, 33
Starch
high-amylose, 37, 61–62, 74, 123, 153,
164–165, 190
types, 60, 74, 106, 111, 118, 120, 126, 155,
164–165, 184, 190
waxy, 62, 154, 160
Swedish flatbread, 217
Talkkuna, 218
TDF (total dietary fiber), 59, 62, 64, 67, 83,
99–101, 106, 111, 119, 152, 156, 160–163,
165–166, 181, 187
Tibet, 2, 10–11, 211, 221
Tocopherols, 74–76, 101–102, 111
Tocotrienols, 74–76, 80, 93, 101–102, 111
Transgenic barley, 42, 47
Transgenics, 32, 34, 36, 38, 40–42, 44–48,
206
Tsampa, 221
Viscosity, 65, 100, 116, 147–148, 153, 156, 164,
169, 179–180, 183, 187, 192, 228
Visual analogue scale (VAS), 141, 188
vulgare, 2, 19, 20, 30, 33, 39, 40
subsp, 33
Waxy
Barley, 61–62, 66–67, 73, 83, 99, 101, 119,
129, 147, 162, 164, 169, 173, 180,
230
hulless barley, 99, 121, 125, 149, 160–161,
167
starch, 62, 154, 160
Wheat gluten, 134, 153, 155, 162
Wild barley, 1–3, 19, 21, 30, 57, 226