Barley in general Barley is “winter hardy” and is able to survive in the frost of cold climates. It is used as a cooked cereal, or a hull of the kernel is removed by abrasion to create pearled barley (commonly used in soup).
Additionally, barley may be incorporated into breads pilafs of stuffing, or it may be used for malt production.
In order to create malt, the barley grain is soaked in water to sprout the germ, and produce an enzyme that hydrolysis (break down) starch to a shorter carbon chain, maltose.
Maltose is then used to feed yeast and produce CO, and ethyl alcohol, since it is fermentable carbohydrate.
The alcohol and CO2 are important for brewing alcoholic beverages and for baking.
Dried malt is used in a variety of products including brewed, baked products, breakfast cereal, candies or malted milks.Consumer following a gluten-free diet must avoid malt and should read ingredients labels to determine whether malt is an ingredient of a particular food product.
Barley is often used in animal feed – for pigs and cattle (not poultry beverage barely is a grain lower in starch than other grains such as wheat or corn).
Barley in general
