{{Short description|Flour prepared from dried and ground barley}} [[File:Hordeum-barley.jpg|thumb|upright|Barley flour is prepared from dried and ground barley ''(pictured)'']] '''Barley flour''' is a flour prepared from dried and ground barley.<ref name="Newman Newman 2008"/> Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads.<ref name="Newman Newman 2008"/><ref name="Kent Evers 1994"/>
There are two general types of barley flour: coarse and fine.<ref name="Ensminger Ensminger 1993"/> Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour.<ref name="Ensminger Ensminger 1993"/>
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.<ref name="Hensperger 2000"/><ref name="Alcock 2006"/> It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads.<ref name="Kent Evers 1994"/> Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product.<ref name="Newman Newman 2008"/><ref name="Kent Evers 1994"/> Barley flour is also used as an ingredient in some specialty foods.<ref name="Kent Evers 1994"/>
Barley breading{{clarify|date=January 2023}} is another food product{{explain|date=January 2023}} prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, similar to Grape-Nuts cereal.<ref name="Kent Evers 1994"/>
<gallery class="center" caption="" widths="220px" heights="210px"> File:Pwin oidje.JPG|A basic barley bread File:Songpan.qingke.mianbao.jpg|Barley breads prepared using highland barley in Songpan County, Sichuan province, China </gallery>
==Malted barley flour== [[File:Malt loaf.jpeg|thumb|Malted barley flour is sometimes used to enhance the flavor of the malt loaf ''(pictured)''.]]
Malted barley flour is prepared from barley malt,<ref name="Kent Evers 1994"/> 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.<ref name="Kent Evers 1994"/> Diastatic activity involves the conversion of starches into maltose (sugar).<ref name="Mycological Series 1909"/><ref name="M-W 2016"/> In baking, adding malted barley flour to wheat flour results in a moister product than would wheat flour alone.<ref>{{cite web |url=http://www.cooksinfo.com/malted-barley-flour |title=Malted Barley Flour |last=Oulton |first=Randal |date=15 June 2005 |publisher=CooksInfo.com |archive-url=https://web.archive.org/web/20171010211623/http://www.cooksinfo.com/malted-barley-flour |archive-date=10 October 2017 |url-status=live |access-date=10 October 2017 |quote=What it does do is give a moister crumb ... It is used commercially a great deal in bread, pizza crusts, crackers, rolls, pretzels etc as a dough conditioner—because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture. }}</ref> 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.<ref name="Kent Evers 1994"/> 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.<ref name="Kent Evers 1994"/>
==Patent barley flour== Patent barley flour is a finer flour that is ground to a greater degree compared to fine barley flour.<ref name="Sherman 1914"/> It is prepared from milling barley that has its outer layers removed to a greater degree compared to pearl barley.<ref name="Sherman 1914"/> Patent barley flour is used as an ingredient in infant foods.<ref name="Kent Evers 1994"/><ref name="Sherman 1914"/>
==See also== {{portal|Food}} * 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== {{reflist|30em|refs= <ref name="Newman Newman 2008">{{cite book | last1=Newman | first1=R.K. | last2=Newman | first2=C.W. | title=Barley for Food and Health: Science, Technology, and Products | publisher=Wiley | year=2008 | isbn=978-0-470-37122-0 | url=https://books.google.com/books?id=ihIc5Kq4B9AC&pg=PA150 | accessdate=May 30, 2016 | pages=150–}} {{subscription required}}</ref> <ref name="Kent Evers 1994">{{cite book | last1=Kent | first1=N.L. | last2=Evers | first2=A.D. | title=Technology of Cereals: An Introduction for Students of Food Science and Agriculture | publisher=Pergamon | year=1994 | isbn=978-0-08-040834-7 | url=https://books.google.com/books?id=wUwHtcqoP0YC&pg=PA181 | accessdate=May 30, 2016 | page=181}}</ref> <ref name="M-W 2016">{{cite web | url=http://www.merriam-webster.com/dictionary/diastase | title=definition of diastatic | publisher=Merriam-Webster | accessdate=30 May 2016}}</ref> <ref name="Mycological Series 1909">{{cite book | title=Mycological Series - Bulletin | issue=nos. 1–3 | year=1909 | url=https://books.google.com/books?id=k9tBAAAAIAAJ&pg=RA1-PA31 | accessdate=May 30, 2016 | page=31}}</ref> <ref name="Ensminger Ensminger 1993">{{cite book | last1=Ensminger | first1=M.E. | last2=Ensminger | first2=A.H. | title=Foods & Nutrition Encyclopedia, Two Volume Set | publisher=Taylor & Francis | year=1993 | isbn=978-0-8493-8980-1 | url=https://books.google.com/books?id=XMA9gYIj-C4C&pg=PA164 | accessdate=May 30, 2016 | page=164}}</ref> <ref name="Sherman 1914">{{cite book | last=Sherman | first=H.C. | title=Food Products | publisher=Macmillan | year=1914 | url=https://archive.org/details/foodproducts00shergoog | accessdate=May 30, 2016 | pages=[https://archive.org/details/foodproducts00shergoog/page/n268 252]–253}}</ref> <ref name="Hensperger 2000">{{cite book | last=Hensperger | first=B. | title=Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine | publisher=Harvard Common Press | year=2000 | isbn=978-1-55832-156-4 | url=https://books.google.com/books?id=Ew8rS8PCkpoC&pg=PT171 | accessdate=May 30, 2016 | page=171}}</ref> <ref name="Alcock 2006">{{cite book | last=Alcock | first=J.P. | title=Food in the Ancient World | publisher=Greenwood Press | series=Food through history | year=2006 | isbn=978-0-313-33003-2 | url=https://books.google.com/books?id=5eZOITEqDkQC&pg=PA33 | accessdate=May 30, 2016 | page=33}}</ref> }}
==External links== *{{Commonscatinline}}
Flour Category:Flour