Punia Sneh - Barley

Barley

Barley

Properties, Functionality and Applications

By

Sneh Punia, PhD

CRC Press
Taylor & Francis Group
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2020 by Taylor & Francis Group, LLC
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International Standard Book Number-13: 978-0-367-81993-4 (Paperback)
International Standard Book Number-13: 978-0-367-46280-2 (Hardback)

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Library of Congress Cataloging-in-Publication Data

Names: Punia, Sneh, author.

Title: Barley : properties, functionality and applications / by Sneh Punia, PhD.

Description: Boca Raton : Taylor & Francis, [2020] | Includesbibliographical references and index.

Identifiers: LCCN 2019060089 (print) | LCCN 2019060090 (ebook) | ISBN 9780367819934 (paperback) | ISBN 9780367462802 (hardback) | ISBN 9781003019336 (ebook)

Subjects: LCSH: Barley. | Barley--Nutrition. | Barley--Processing.

Classification: LCC TX558.B35 P86 2020 (print) | LCC TX558.B35 (ebook) |

DDC 641.3/316--dc23

LC record available at https://lccn.loc.gov/2019060089

LC ebook record available at https://lccn.loc.gov/2019060090

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Contents

The consumption of cereal grains has gained popularity with whole-grain products being regarded as healthy foods because of their potential protection against lifestyle and diet-related disorders. The importance and health benefits of regular cereal grain consumption in the prevention of chronic diseases are a focus of many research laboratories. The importance of barley for human health has been boosted up in recent years by research which showed that barley is a very rich source of phenolic compounds, dietary fibres, vitamins, and minerals, and a moderate source of amylose starch as well all play modulating roles in chronic degenerative diseases. Exploring the properties of barley provides a basis for better utilizing barley as well as for further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations etc.

explores the utilization of malt and malt products in food. Barley is the primary cereal processed into malt and is mainly used for brewing and additionally in distilling, vinegar production, and commercially as a food ingredient to enhance colour, enzyme activity, flavour, and sweetness as well as for nutritional amelioration. In bakery products, diastatic malts are used as dough conditioners whereas nondiastatic malts are used to provide colour and strong flavours.

deals with the incorporation of barley as a replacement in many wheat-based products, i.e. breads, cookies, biscuits, chapattis, pasta, noodles, cakes, tortillas, tarhanas, etc., so that the content of total and soluble fibre increases in the food products, improving their physiological efficacy and providing health benefits.

This book will be useful for students, academicians, researchers, and other interested professionals working on starch and new product formulations and those in malt and brewing industries. There are many books available on barley but this book is designed in such a way that it deals with important aspects related to barley. The author appreciates further comments/information for future reference.

Sneh Punia, PhD, is presently working as Assistant Professor in the Department of Food Science and Technology, CDLU, Sirsa, India. Her area of interests includes antioxidants, starch, and the development of new products. She has published more than 20 research papers in national and international journals. She has presented more than 25 research papers in various national and international conferences. She also serves as the reviewer for various international journals.