Rosemary K Newman, C Walter Newman

Barley for Food and Health

Science, Technology, and Products

• Gebundenes Buch

Produktbeschreibung

Nurturing the seeds of potential in barley. One of the oldest cultivated cereal grains, barley currently ranks in the top five in acreage and crop production worldwide. It has vast potential to help alleviate nutritional and health problems globally. This book provides food scientists with current information on barley types, composition, characteristics, processing techniques, and products. Comprehensive and up to date, and incorporating the latest research findings, Barley for Food and Health * Describes the morphology and anatomy of barley * Discusses barley biotechnology, including breeding and transgenics * Emphasizes the nutritional and health benefits of barley, including its cholesterol-lowering properties, the body's glycemic response, and more * Features a detailed chapter on barley food product research and development, covering b-glucan, yeast breads, flat breads, pasta, malt products, and more * Includes traditional recipes using barley, such as Kasha, Danish Pancakes, Talkkuna, Tsampa, and more * Provides appendices with glossaries, sources of barley and barley products, and barley resource organizations This is the definitive resource on barley for cereal chemists, food scientists, nutritionist and grain scientists, and agronomists, as well as professionals working in grain mills, processing plants, seed companies, and the food processing industry. It is also an excellent supplementary text for students studying nutrition, cereal science, and related subjects.

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Produktdetails

• Verlag: Wiley
• Seitenzahl: 272
• Erscheinungstermin: 1. September 2008
• Englisch
• Abmessung: 236mm x 157mm x 18mm
• Gewicht: 499g
• ISBN-13: 9780470102497
• ISBN-10: 0470102497
• Artikelnr.: 23593058

Autorenporträt

Rosemary K. Newman, PHD, is a Professor Emeritus at Montana State University, where she taught human nutrition and worked in barley research for human consumption. Dr. Newman is a Registered Dietitian and a Certified Diabetes Educator and  has been active in the American Association of Cereal Chemists, having spent time as chairperson of the Nutrition Division. C. Walter Newman, PHD, 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 the American Society of Nutritional Sciences and has authored many journal articles and book chapters.

Inhaltsangabe

Preface xiii
1 Barley History: Relationship of Humans and Barley Through the Ages 1
Introduction 1
Domestication and Use of Barley for Food 2
The Origin of Cultivated Barley 2
The Fertile Crescent 3
North Africa 4
Southern Europe 6
Southwestern Central, and Northern Europe 7
East Asia 10
North and South America 12
Summary 14
2 Barley: Taxonomy, Morphology, and Anatomy 18
Introduction 18
Taxonomy 18
Morphology and Anatomy 21
Roots 21
Tillers 21
Leaves 23
Spike 24
Kernels 25
Summary 29
3 Barley Biotechnology: Breeding and Transgenics 32
Introduction 32
Improving the Barley Crop 33
Traditional Barley Breeding 34
Conventional Barley Breeding 34
Mutations 37
Haploids 38
Interspecific and Intergeneric Crosses 39
Molecular Markers 40
Barley Transgenics 41
Why Transgenics? 41
Delivery Systems 42
Target Tissues 44
In Vitro Culture 44
Altered Traits 45
Transgenic Barley Risk: True or Imagined? 46
Summary 47
4 Barley: Genetics and Nutrient Composition 56
Introduction 56
Genetics and Nutrient Composition 57
Carbohydrates 59
Starch 59
Sugars 62
Nonstarch Polysaccharides 62
Proteins 68
Lipids 72
Vitamins 74
Minerals 77
Phytochemicals 79
Genetics and Physical Characteristics 81
Row Type 81
Kernel Size, Kernel Weight, and Volume Weight 82
Kernel Uniformity 83
Summary 83
5 Barley Processing: Methods and Product Composition 95
Introduction 95
Whole-Grain Processing 96
Cleaning Sizing and Conditioning 96
Blocking and Pearling 97
Grinding 102
Roller Milling 104
Malting 111
Secondary Processing 117
Extrusion 117
Steel Cutting 119
Flaking 120
Infrared Processing 120
Separation Techniques 122
Air Classification 122
Sieving 124
Special and Miscellaneous Processes 125
Summary 126
6 Evaluation of Food Product Quality 133
Introduction 133
Objective Evaluation 133
Evaluation of Yeast Bread 134
Evaluation of Flatbreads 138
Evaluation of Quick Breads, Cakes, and Cookies 138
Evaluation of Pasta 139
Sensory Evaluation 140
Summary 142
7 Barley Food Product Research and Development 144
Introduction 144
Health Claims for Barley 145
Barley as a Functional Food 146
ß-Glucan: The Challenge of Barley as Food 147
Yeast Breads Made with Barley Flour 150
Flatbreads Made with Barley Flour 157
Chemically Leavened Baked Products Made with Barley Flour 160
Pasta Made with Barley Flour 162
Barley Brewers' and Distillers' Grains Used in Foods 166
Pearled and Other Forms of Barley 167
Malted Barley Products in Foods 169
Miscellaneous Barley Products 170
Summary 170
8 Health Benefits of Barley Foods 178
Introduction 178
Barley and Heart Disease 179
Mechanisms Responsible for Cholesterol Effects 180
Human Clinical Studies 180
Extracted ß-Glucan as a Food Additive 182
Glycemic Response to Carbohydrate Consumption 184
Effect of Barley on Carbohydrate Metabolism 185
Studies Using Subjects with Diabetes 189
Starch Amylose/Amylopectin Ratio and Resistant Starch 190
Effects of Food Form and Processing on the Glycemic Index 191
Second-Meal Effect 192
Beneficial Effects of Resistant Starch in Barley on the Intestinal Tract
194
Summary 194
9 Current Status of Global Barley Production and Utilization 204
Barley Production 204
Barley Utilization 206
Outlook for Barley Food 207
10 Barley Foods: Selected Traditional Barley Recipes 210
Introduction 210
Middle East 211
Balady Bread 211
Barley-Yogurt Soup 211
Eastern Europe 212
Kasha 212
Barley-Mushroom Soup 213
Goose and Barley Soup 213
Meat and Barley Casserole 214
Black Kuba 214
Pork Bean and Barley Stew 215
East Africa: Ethiopia 215
Injera 215
Scandinavia 216
Barley Porridge 216
Danish Pancakes 216
Fruit Soup 216
Barley Sausage 217
Swedish Flatbread 217
Northeastern Europe: Finland 218
Talkkuna 218
Barley Baked on Leaves 218
Finnish Barley Pudding 219
Great Britain 219
Orkney Bere Bannocks 219
Scotch Broth 220
Barley Water 220
Asia 221
Barley Mixed-Bob 220
Tsampa 221
Summary 222
Appendix 1 Glossary: Botany and Plants 225
Appendix 2 Glossary: Food and Nutrition 227
Appendix 3 Glossary: Barley Terms 229
Appendix 4 Equivalent Weights and Measures 231
Appendix 5 Sources of Barley and Barley Products 232
Appendix 6 Barley Resource Organizations 238
Index 243