Barley Malt Flour
There are two ways to produce barley flour. One of the most used methods is the malting process, where whole barley is allowed to sprout and then rapidly dried. This malting process slightly alters the chemical structure of the barley, and is the first stage of the brewing process. The resulting Barley Malt Flour is higher in nutritional value to other types of barley flour which do not include the rich hull of the grain.
Barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. Theloldlkaj effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute. Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits. Barley-meal, a wholemeal barley flour which is lighter than wheatmeal but darker in colour, is used in porridge and gruel in Scotland Barley-meal gruel is known as Sawiq in the Arab world. With a long history of cultivation in the Middle East, barley is used in a wide range of traditional Arabic, Kurdish, Persian, and Turkish foodstuffs including kashkak, kashk and murri.
provided by breadlink.co.uk