Английская Википедия:Barley flour
Barley flour is a flour prepared from dried and ground barley.[1] Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads.[1][2]
There are two general types of barley flour: coarse and fine.[3] Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour.[3]
Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour.
Uses
Barley flour is used to prepare breads such as barley bread.[4][5] It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads.[2] Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product.[1][2] Barley flour is also used as an ingredient in some specialty foods.[2]
Barley breadingШаблон:Clarify is another food productШаблон:Explain prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, similar to Grape-Nuts cereal.[2]
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A basic barley bread
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Barley breads prepared using highland barley in Songpan County, Sichuan province, China
Malted barley flour
Malted barley flour is prepared from barley malt,[2] which is barley that has undergone malting (partial germination [sprouting] followed by hot-air drying to stop germination). There are two kinds, diastatic and non-diastatic. Diastatic malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity.[2] Diastatic activity involves the conversion of starches into maltose (sugar).[6][7] In baking, adding malted barley flour to wheat flour results in a moister product than would wheat flour alone.[8] Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer.[2] While distatic malted barley flour is taste neutral, the non-distatic kind, sometimes referred to as malt flour, is used for its distinctive flavor. It has many uses, such as malted milk, and in baked goods, to give them a softer crumb, and to supplement the flavor of a malt loaf.[2]
Patent barley flour
Patent barley flour is a finer flour that is ground to a greater degree compared to fine barley flour.[9] It is prepared from milling barley that has its outer layers removed to a greater degree compared to pearl barley.[9] Patent barley flour is used as an ingredient in infant foods.[2][9]
See also
- Chalboribbang – Korean pancakes prepared using glutinous barley flour
- Flatbrød – a Norwegian bread prepared using barley flour, water and salt
- Raspeball – a Norwegian food made with Barley flour and Potatoes. often served with mashed Rutabaga, carrots, melted butter, bacon and meat
- Máchica – a flour made from ground toasted barley or other toasted grains
- Pinda – a rice ball of Hindu origin prepared using barley flour, ghee and black sesame seeds
- Pitepalt – prepared with barley flour and raw potatoes as primary ingredients
- Tsampa – a roasted flour prepared using barley flour, and sometimes wheat flour
References
External links
- ↑ 1,0 1,1 1,2 Ошибка цитирования Неверный тег
<ref>; для сносокNewman Newman 2008не указан текст - ↑ 2,0 2,1 2,2 2,3 2,4 2,5 2,6 2,7 2,8 2,9 Ошибка цитирования Неверный тег
<ref>; для сносокKent Evers 1994не указан текст - ↑ 3,0 3,1 Ошибка цитирования Неверный тег
<ref>; для сносокEnsminger Ensminger 1993не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокHensperger 2000не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокAlcock 2006не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокMycological Series 1909не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокM-W 2016не указан текст - ↑ Шаблон:Cite web
- ↑ 9,0 9,1 9,2 Ошибка цитирования Неверный тег
<ref>; для сносокSherman 1914не указан текст
