This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups (such as the famous Scotch Broth). Most of the barley grown in the Western world is used either for animal fodder or, when malted, to make beer and whiskey.
a small white grain common in North African and Asian cuisine. It is available hulled or pearled; hulled barley has more fiber, while the pearled variety is more common. Barley has a mild flavor and a chewy texture.
A small, spherical grain grown worldwide and usually pearled to remove its outer husk; the white grain has a slightly sweet, nutty, earthy flavor, chewy texture and high starch content; also known as pearl barley.
When malted, barley is the primary grain used in producing beers. Preferred because of its high starch content, barley is germinated (malted) and mashed to extract a brewing liquid called "sweet wort." This wort contains sugars that form the basis for a good craft brew. Oregon craft brewers prefer two-row barley because of its great taste and its enhanced ability to convert into fermentable sugars.
This is one of the easily digested grains due in large to its lack of fiber content. Barley is an excellent grain for those who suffer from allergies to other grains. Whole Barley has the bran intact and is darker, chewier and more nutritious than the more processed pearled barley. Pearled Barley is more processed and has the outer bran shaved off. The "pearled" name comes from barley where its bran and fiber have been removed until only a small, round white "pearl" of starchy endosperm remains.
Two-rowed summer barley is most suitable for brewing because of its low protein content. It is first converted into malt by germinating and kilning and only then used for brewing. This term in other languages: Deutsch: Gerste English: Barley Italiano: Orzo EspaÃ±ol: Cebada FranÃ§ais: Orge
Barley, as a food, is most commonly identified as pearl barley, which is traditionally used in soups and stews. In the last few years, we've become more creative with barley and have used it in summer salads, casseroles, and side dishes. Barley is also used as a commercial ingredient in prepared foods such as breakfast cereals, soups, pilaf mixes, breads, cookies, crackers, and snack bars. Today it is the world's fourth largest cereal crop.
A nutritious grain used in soups and stews. Hulled barley is the least processed form of barley and is high in fibre. Peral barley has had the husk discarded and been hulled and polished, much the same as rice.
A cereal crop still popular in the UK although the acreage has reduced recently. It is identified by it's 'awns' which are covered in tiny barbs and cling to clothing. Barley is used as animal feed or by the brewing industry.
Most is pearled to remove the inedible outer hull and some of the bran, yet is still considered whole grain because some bran remains. Scotch (or pot) barley has been only partly pearled; hulled barley has had the hull removed but has not been pearled. Taste: Honeyed, chewy, starchy, rugged. How to use: Add barley to bean soups or meaty vegetable soups, or steam, toss with butter and parsley, and serve as a side dish for lamb. Pearled barley takes 35 to 40 minutes to soften; scotch barley about one hour. Hulled barley may take two hours. 1 cup cooked pearl barley has 193 calories, 1g fat, 4g protein, 44g carbohydrates, 4g fiber.
A cereal of the genus Hordeum, a member of the Gramineae or grass family of plants that also includes wheat, rye, oats, maize, rice, millet and sorghum. There are two varieties (2-row, 6-row) classified according to the number of rows of seeds on each of the heads of the plant. When malted, barley is the cereal grain preferred for brewing because the seed is covered by a husk that protects the germ during malting and helps to filter the wort during lautering by forming a filter bed. The essential qualities for brewing barley are high starch content, sufficient diastatic power to transform the starch into sugar, and low protein content.
Barley is a cereal grain related to wheat, oats, and rice. Barley seeds (the part of the plant that is highest in nutrition) grow in spikes at the tips of the stems - it resembles wheat. This important crop is grown in temperate areas and is used as animal feed, for malt (used in making beer, malted milk, and food flavoring), and for human consumption (used as a flour, a thickener, a cereal, in soups, etc.). Barley was cultivated thousands of years ago; it was grown by the Egyptians from 5,000 to 7,000 years ago. The countries that produce the most barley are Russia, Canada, and Germany. Classification: family Poaceae (Gramineae) ( grasses), genus Hordeum, species H. vulgare.
Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. In 2005, barley ranked fourth in quantity produced and in area of cultivation of cereal crops in the world (560,000 kmÂ²)http://faostat.fao.org/faostat/. Its germination time is anywhere from 1-3 days.
Franckowiak JD, Lundqvist U, Konishi T. New and revised names for barley genes. Barley Genet Newsl. 1997;26:4-8. Also available from: http://wheat.pw.usda.gov/ggpages/bgn/26/text261a.html [cited 2001 Jun 18]. Linde-Laursen I. Recommendations for the designation of the barley chromosomes and their arms. Barley Genet Newsl. 1997;26:1-3. Also available from: http://wheat.pw.usda.gov/ggpages/bgn/26/text261a.html [cited 2001 Jun 18].
Barley flour will only be found in health food stores. It has a very low gluten content and must be used in conjunction with a high gluten flour. Barley has a mild nutty flavor. Generally, barley flour is a low percentage of all flour used in bread recipes.