Barley for Food and Health

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.

• Preface xiii1 Barley History: Relationship of Humans and Barley Through the Ages 1Introduction 1Domestication and Use of Barley for Food 2The Origin of Cultivated Barley 2The Fertile Crescent 3North Africa 4Southern Europe 6Southwestern Central, and Northern Europe 7East Asia 10North and South America 12Summary 142 Barley: Taxonomy, Morphology, and Anatomy 18Introduction 18Taxonomy 18Morphology and Anatomy 21Roots 21Tillers 21Leaves 23Spike 24Kernels 25Summary 293 Barley Biotechnology: Breeding and Transgenics 32Introduction 32Improving the Barley Crop 33Traditional Barley Breeding 34Conventional Barley Breeding 34Mutations 37Haploids 38Interspecific and Intergeneric Crosses 39Molecular Markers 40Barley Transgenics 41Why Transgenics? 41Delivery Systems 42Target Tissues 44In Vitro Culture 44Altered Traits 45Transgenic Barley Risk: True or Imagined? 46Summary 474 Barley: Genetics and Nutrient Composition 56Introduction 56Genetics and Nutrient Composition 57Carbohydrates 59Starch 59Sugars 62Nonstarch Polysaccharides 62Proteins 68Lipids 72Vitamins 74Minerals 77Phytochemicals 79Genetics and Physical Characteristics 81Row Type 81Kernel Size, Kernel Weight, and Volume Weight 82Kernel Uniformity 83Summary 835 Barley Processing: Methods and Product Composition 95Introduction 95Whole-Grain Processing 96Cleaning Sizing and Conditioning 96Blocking and Pearling 97Grinding 102Roller Milling 104Malting 111Secondary Processing 117Extrusion 117Steel Cutting 119Flaking 120Infrared Processing 120Separation Techniques 122Air Classification 122Sieving 124Special and Miscellaneous Processes 125Summary 1266 Evaluation of Food Product Quality 133Introduction 133Objective Evaluation 133Evaluation of Yeast Bread 134Evaluation of Flatbreads 138Evaluation of Quick Breads, Cakes, and Cookies 138Evaluation of Pasta 139Sensory Evaluation 140Summary 1427 Barley Food Product Research and Development 144Introduction 144Health Claims for Barley 145Barley as a Functional Food 146β-Glucan: The Challenge of Barley as Food 147Yeast Breads Made with Barley Flour 150Flatbreads Made with Barley Flour 157Chemically Leavened Baked Products Made with Barley Flour 160Pasta Made with Barley Flour 162Barley Brewers’ and Distillers’ Grains Used in Foods 166Pearled and Other Forms of Barley 167Malted Barley Products in Foods 169Miscellaneous Barley Products 170Summary 1708 Health Benefits of Barley Foods 178Introduction 178Barley and Heart Disease 179Mechanisms Responsible for Cholesterol Effects 180Human Clinical Studies 180Extracted β-Glucan as a Food Additive 182Glycemic Response to Carbohydrate Consumption 184Effect of Barley on Carbohydrate Metabolism 185Studies Using Subjects with Diabetes 189Starch Amylose/Amylopectin Ratio and Resistant Starch 190Effects of Food Form and Processing on the Glycemic Index 191Second-Meal Effect 192Beneficial Effects of Resistant Starch in Barley on the Intestinal Tract 194Summary 1949 Current Status of Global Barley Production and Utilization 204Barley Production 204Barley Utilization 206Outlook for Barley Food 20710 Barley Foods: Selected Traditional Barley Recipes 210Introduction 210Middle East 211Balady Bread 211Barley–Yogurt Soup 211Eastern Europe 212Kasha 212Barley–Mushroom Soup 213Goose and Barley Soup 213Meat and Barley Casserole 214Black Kuba 214Pork Bean and Barley Stew 215East Africa: Ethiopia 215Injera 215Scandinavia 216Barley Porridge 216Danish Pancakes 216Fruit Soup 216Barley Sausage 217Swedish Flatbread 217Northeastern Europe: Finland 218Talkkuna 218Barley Baked on Leaves 218Finnish Barley Pudding 219Great Britain 219Orkney Bere Bannocks 219Scotch Broth 220Barley Water 220Asia 221Barley Mixed-Bob 220Tsampa 221Summary 222Appendix 1 Glossary: Botany and Plants 225Appendix 2 Glossary: Food and Nutrition 227Appendix 3 Glossary: Barley Terms 229Appendix 4 Equivalent Weights and Measures 231Appendix 5 Sources of Barley and Barley Products 232Appendix 6 Barley Resource Organizations 238Index 243