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

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.

Table of Contents:
Preface xiii 1 Barley History: Relationship of Humans and Barley Through the Ages 1 Introduction 1 Domestication and Use of Barley for Food 2 The Origin of Cultivated Barley 2 The Fertile Crescent 3 North Africa 4 Southern Europe 6 Southwestern Central, and Northern Europe 7 East Asia 10 North and South America 12 Summary 14 2 Barley: Taxonomy, Morphology, and Anatomy 18 Introduction 18 Taxonomy 18 Morphology and Anatomy 21 Roots 21 Tillers 21 Leaves 23 Spike 24 Kernels 25 Summary 29 3 Barley Biotechnology: Breeding and Transgenics 32 Introduction 32 Improving the Barley Crop 33 Traditional Barley Breeding 34 Conventional Barley Breeding 34 Mutations 37 Haploids 38 Interspecific and Intergeneric Crosses 39 Molecular Markers 40 Barley Transgenics 41 Why Transgenics? 41 Delivery Systems 42 Target Tissues 44 In Vitro Culture 44 Altered Traits 45 Transgenic Barley Risk: True or Imagined? 46 Summary 47 4 Barley: Genetics and Nutrient Composition 56 Introduction 56 Genetics and Nutrient Composition 57 Carbohydrates 59 Starch 59 Sugars 62 Nonstarch Polysaccharides 62 Proteins 68 Lipids 72 Vitamins 74 Minerals 77 Phytochemicals 79 Genetics and Physical Characteristics 81 Row Type 81 Kernel Size, Kernel Weight, and Volume Weight 82 Kernel Uniformity 83 Summary 83 5 Barley Processing: Methods and Product Composition 95 Introduction 95 Whole-Grain Processing 96 Cleaning Sizing and Conditioning 96 Blocking and Pearling 97 Grinding 102 Roller Milling 104 Malting 111 Secondary Processing 117 Extrusion 117 Steel Cutting 119 Flaking 120 Infrared Processing 120 Separation Techniques 122 Air Classification 122 Sieving 124 Special and Miscellaneous Processes 125 Summary 126 6 Evaluation of Food Product Quality 133 Introduction 133 Objective Evaluation 133 Evaluation of Yeast Bread 134 Evaluation of Flatbreads 138 Evaluation of Quick Breads, Cakes, and Cookies 138 Evaluation of Pasta 139 Sensory Evaluation 140 Summary 142 7 Barley Food Product Research and Development 144 Introduction 144 Health Claims for Barley 145 Barley as a Functional Food 146 β-Glucan: The Challenge of Barley as Food 147 Yeast Breads Made with Barley Flour 150 Flatbreads Made with Barley Flour 157 Chemically Leavened Baked Products Made with Barley Flour 160 Pasta Made with Barley Flour 162 Barley Brewers’ and Distillers’ Grains Used in Foods 166 Pearled and Other Forms of Barley 167 Malted Barley Products in Foods 169 Miscellaneous Barley Products 170 Summary 170 8 Health Benefits of Barley Foods 178 Introduction 178 Barley and Heart Disease 179 Mechanisms Responsible for Cholesterol Effects 180 Human Clinical Studies 180 Extracted β-Glucan as a Food Additive 182 Glycemic Response to Carbohydrate Consumption 184 Effect of Barley on Carbohydrate Metabolism 185 Studies Using Subjects with Diabetes 189 Starch Amylose/Amylopectin Ratio and Resistant Starch 190 Effects of Food Form and Processing on the Glycemic Index 191 Second-Meal Effect 192 Beneficial Effects of Resistant Starch in Barley on the Intestinal Tract 194 Summary 194 9 Current Status of Global Barley Production and Utilization 204 Barley Production 204 Barley Utilization 206 Outlook for Barley Food 207 10 Barley Foods: Selected Traditional Barley Recipes 210 Introduction 210 Middle East 211 Balady Bread 211 Barley–Yogurt Soup 211 Eastern Europe 212 Kasha 212 Barley–Mushroom Soup 213 Goose and Barley Soup 213 Meat and Barley Casserole 214 Black Kuba 214 Pork Bean and Barley Stew 215 East Africa: Ethiopia 215 Injera 215 Scandinavia 216 Barley Porridge 216 Danish Pancakes 216 Fruit Soup 216 Barley Sausage 217 Swedish Flatbread 217 Northeastern Europe: Finland 218 Talkkuna 218 Barley Baked on Leaves 218 Finnish Barley Pudding 219 Great Britain 219 Orkney Bere Bannocks 219 Scotch Broth 220 Barley Water 220 Asia 221 Barley Mixed-Bob 220 Tsampa 221 Summary 222 Appendix 1 Glossary: Botany and Plants 225 Appendix 2 Glossary: Food and Nutrition 227 Appendix 3 Glossary: Barley Terms 229 Appendix 4 Equivalent Weights and Measures 231 Appendix 5 Sources of Barley and Barley Products 232 Appendix 6 Barley Resource Organizations 238 Index 243

About the Author :
Rosemary K. Newman, PHD, is a Professor Emeritus at Montana State University, where she taught human nutrition and worked in barley research for human consumption. Dr. Newman is a Registered Dietitian and a Certified Diabetes Educator and  has been active in the American Association of Cereal Chemists, having spent time as chairperson of the Nutrition Division. C. Walter Newman, PHD, is a Professor Emeritus at Montana State University, where his primary research involves the nutritional quality of barley and wheat. He is a member of the American Association of Cereal Chemists and the American Society of Nutritional Sciences and has authored many journal articles and book chapters.