Chapter 7. Barley Food Product Research and Development

  1. Rosemary K. Newman Professors Emeritus and
  2. C. Walter Newman Professors Emeritus

Published Online: 7 JAN 2008

DOI: 10.1002/9780470369333.ch7

Barley for Food and Health: Science, Technology, and Products

Barley for Food and Health: Science, Technology, and Products

How to Cite

Newman, R. K. and Newman, C. W. (2008) Barley Food Product Research and Development, in Barley for Food and Health: Science, Technology, and Products, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470369333.ch7

Author Information

  1. College of Agriculture, Montana State University Bozeman, Montana, USA

Publication History

  1. Published Online: 7 JAN 2008
  2. Published Print: 12 SEP 2008

ISBN Information

Print ISBN: 9780470102497

Online ISBN: 9780470369333

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Keywords:

  • barley as functional food;
  • barley flour and yeast bread;
  • barley brewers' and distillers' grains

Summary

This chapter contains sections titled:

  • Introduction

  • Health Claims for Barley

  • Barley as a Functional Food

  • β-Glucan: The Challenge of Barley as Food

  • Yeast Breads Made with Barley Flour

  • Flatbreads Made with Barley Flour

  • Chemically Leavened Baked Products Made with Barley Flour

  • Pasta Made with Barley Flour

  • Barley Brewers' and Distillers' Grains Used in Foods

  • Pearled and Other Forms of Barley

  • Malted Barley Products in Foods

  • Miscellaneous Barley Products

  • Summary

  • References