Barley in the Production of Cereal-Based Products
Barley (<i>Hordeum vulgare</i> L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/24/3519 |
| _version_ | 1797455645489758208 |
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| author | Jasmina Lukinac Marko Jukić |
| author_facet | Jasmina Lukinac Marko Jukić |
| author_sort | Jasmina Lukinac |
| collection | DOAJ |
| description | Barley (<i>Hordeum vulgare</i> L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits. |
| first_indexed | 2024-03-09T15:56:21Z |
| format | Article |
| id | doaj.art-490748b5414e4cebbedaf3e86b147368 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T15:56:21Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-490748b5414e4cebbedaf3e86b1473682023-11-24T17:28:40ZengMDPI AGPlants2223-77472022-12-011124351910.3390/plants11243519Barley in the Production of Cereal-Based ProductsJasmina Lukinac0Marko Jukić1Faculty of Food Technology, JosipJuraj Strossmayer University of Osijek, Franje Kuhača 18, 31 000 Osijek, CroatiaFaculty of Food Technology, JosipJuraj Strossmayer University of Osijek, Franje Kuhača 18, 31 000 Osijek, CroatiaBarley (<i>Hordeum vulgare</i> L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.https://www.mdpi.com/2223-7747/11/24/3519naked barleycovered barleycereal-based productsfunctional foodnutrition value |
| spellingShingle | Jasmina Lukinac Marko Jukić Barley in the Production of Cereal-Based Products Plants naked barley covered barley cereal-based products functional food nutrition value |
| title | Barley in the Production of Cereal-Based Products |
| title_full | Barley in the Production of Cereal-Based Products |
| title_fullStr | Barley in the Production of Cereal-Based Products |
| title_full_unstemmed | Barley in the Production of Cereal-Based Products |
| title_short | Barley in the Production of Cereal-Based Products |
| title_sort | barley in the production of cereal based products |
| topic | naked barley covered barley cereal-based products functional food nutrition value |
| url | https://www.mdpi.com/2223-7747/11/24/3519 |
| work_keys_str_mv | AT jasminalukinac barleyintheproductionofcerealbasedproducts AT markojukic barleyintheproductionofcerealbasedproducts |