Contents:

Preface. Dedication. Acknowledgements. Frontispiece - food photo. Chapter 1: Barley History: Relationship of Man and Barley Through the Ages. Introduction. Domestication and use of barley for food. The origin of cultivated barley. The Fertile Crescent. North Africa. Southern Europe. Southwestern central and northern Europe. East Africa. North and South America. Summary. Chapter 2: Barley Taxonomy, Morphology and Anatomy. Introduction. Taxonomy. Morphology and anatomy. Roots. Tillers. Leaves. Spike. Kernels. Summary. Chapter 3: Barley Biotechnology: Breeding and Transgenics. Introduction. Improving the barley crop. Traditional barley breeding. Mutations. Haploids. Crosses. Molecular markers. Why transgenics? Delivery systems. Target tissues. In vitro culture. Altered traits. Risks: health and environment. Chapter 4: Barley Genetics and Nutrient Composition. Introduction. Genetics and nutrient composition. Carbohydrates. Starch. Sugars. Nonstarch polysaccharides. Protein. Vitamins. Minerals. Phytochemicals. Genetics and physical characteristics. Row-type. Kernel size, kernel weight and volume weight. Kernel uniformity. Summary. Chapter 5: Barley Processing: Methods and Product Composition. Introduction. Whole grain processing. Cleaning, sizing and conditioning. Blocking and pearling. Grinding. Roller milling. Malting. Secondary processing. Air classification. Sieving. Special and miscellaneous processing. Summary. Chapter 6: Evaluation of Food Product Quality. Introduction. Objective evaluation. Evaluation of yeast bread. Physical dough testing. Functionality testing. Color evaluation. Evaluation of flat breads. Evaluation of quick breads, cakes and cookies. Evaluation of pasta. Sensory evaluation. Summary. Chapter 7: Barley Food Product Research and Development. Introduction. Health claim for barley. Barley as a functional food. B-glucan: the challenge. Yeast breads. Flat breads. Chemically leavened baked products. Pasta. Barley brewers’ grain and distillers’ grain. Pearled and other forms of barley. Malt products. Miscellaneous barley foods. Summary. Chapter 8: Health Benefits of Barley Foods. Introduction. Barley and heart disease. Mechanisms for cholesterol effects. Human clinical studies. Extracted B-glucan as an additive. Glycemic response to barley . Effect of barley on carbohydrate metabolism. Starch amylose:amylopectin ratio. Effects of food form and processing. Second meal effect. Beneficial effects of resistant starch on the intestinal tract. Summary. Chapter 9: Current status of Global Barley Production and Utilization Barley production. Barley utilization. Outlook for barley food. Chapter 10: Barley Foods: Selected Traditional Recipes. Introduction. Middle East. Balady Bread. Barley Yogurt Soup. Eastern Europe. Kasha. Barley Mushroom Soup. Goose and Barley Soup. Meat and Barley Casserole. Black Kuba. Pork, Bean and Barley Stew. Scandinavia. Barley Porridge. Danish Pancakes. Fruit Soup. Barley Sausage. Swedish Flat Bread. Northeastern Europe - Finland. Talkkuna. Barley Baked on Leaves. Finnish Barley Pudding. Great Britain. Orkney Bere Bannocks. Scotch Broth. Barley Water. Asia. Barley Mixed-Bob. Tsampa. Summary. Appendix 1: Glossary - Plants and Botany. Appendix 2: Glossary - Food and Nutrition. Appendix 3: Glossary - Barley Terms (AACC). Appendix 4: Measures, Weights and Equivalents. Appendix 5: Sources of Barley and Barley Products. Appendix 6: Barley Resource Organizations.

Author

Rosemary Newman is a Professor Emeritus at Montana State University. She has experience New York and New Jersey government diet and nutrition departments and has been a consultant in the field in addition to her academic work. Dr. Newman has been a Program Planner and Session Chair for the American Association of Cereal Chemists as well as Chairperson of the AACC Nutrition Division and has extensive US and international work in barley and grain research. Clarence Newman 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 American Society of Nutritional Sciences and has an extensive list of journal articles and book chapters.