Barley Bread
Technology
, Patents, Product, Process, Ingredients, Company Profile, Suppliers, Study
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Project at a Glance Contents on the CD ROM
  • Barley has been a valued grain in food products, including bread for many millennia.
  • This dense, rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. Itís great served with soups and stews, or salads. Itís also nice on itís own, spread with honey or avocado as a snack or light meal. Best served warm, right from the oven.
  • Because itís wheat-free, this bread doesnít contain the amount of gluten that a
    wheat-based loaf would, so therefore it doesnít puff up and create a light, airy bread
    like wheat-based loaves.
  • Itís more a cross between a flat-bread and a cracker, crunchy around the edges. But I love the texture, it feels much more substantial than a typical airy loaf. Itís chewy in the middle, crunchy around the edges and much more flavorful
    than wheat flour.
  • This is one of the easiest and quickest bread recipes Iíve ever used. No bread maker or mixer required, itís easy enough to do it all manually. You donít need to wait until the dough rises so itís a great option for whipping up some bread at the last minute to go with your meal.
  • Barley contains a high level of β-glucan, fibre, amylase and antioxidants which can all contribute to good health. By substituting an amount of wheat flour with barley flour in bread researchers hope to develop a loaf that will be popular with consumers and at
    the same time better for them.
  • Barley bread usually was baked in the round form and was broken into pieces when eaten.
  • Subjects consumed a barley bread providing 5.2g of beta-glucan.
  • The highest satiety rating was awarded to the whole-grain barley bread, which
    contained the higher amount of dietary fiber per serving.
  • Flatbreads made from barley meal are common in Sweden, and the loaves were dried and kept up to six months as a staple food.
  • Barley fractions are feasible functional ingredients that can be used in the formulation of yeast breads of a high baking, sensory and nutritional quality.
  • Bread products comprising waxy barley flour less the shortenings which were one of the staple ingredients for making bread products are essentially fat free have a longer shelf life and are healthier for people than conventional bread products.

Technology

  • Health Benefits of Whole Grain Barley Breads.
  • Barley Recipes.
  • Barley-Nutrition.
  • Barley for food and health.
  • Dream of the Barley Cake.
  • Functional properties of beta glucans from barley.
  • Nutritional benefits of barley.

Ingredients

  • Barley Flour
  • Baking Powder.
  • Honey.
  • Canola Oil.
  • Milk..
  • Sugar.

Product

  • Barley Bread Concentrate.
  • Barley Banana Bread Muffins.
  • Barley Banana Bread.
  • Barley Bread.

Process

  • Bread Making with Barley Flour.
  • Barley Bread Making Recipe.
  • Baking whole Barley Bread-Cooking Barley-Video1.
  • Making the Bread Mix-Video2.
  • Dough forming, Baking Barley Bread-Video3.

Machinery

  • Bread Conveyor System.
  • Bread Maker.

Manufacturing Plant

  • Production Plant from Belarus.
  • Production Plant from Estonia.

Patents

  • Dough Making Method.
  • Method of Making Bread Products without Shortenings and oils.
  • Nutritional and energy reduced fiber-based baking ingredient having low glycemic index.
  • Husk free protein from spent grains of barley.
  • Controlling rising ratio of bread by controlling milling extent of cereal grains.

Suppliers

  • Suppliers from China.
  • Suppliers from India.
  • List of Manufacturers.
  • Manufacturer Lists.

Company Profile

  • Company from Australia.
  • Company from India.
  • Company from UK.
  • Company from USA.

Consultancy

  • Consultancy from Canada.
  • Online Consultancy.

Study

  • Effect of Barley beta-glucan on sensory characteristics of bread.
  • Barley Bread Containing Lactic Acid improves glucose tolerance.
  • Substituting Bread By-product for barley grain in fattening diets for baladi kids.
  • Baking Bread-Beginner's guide.
  • Improvement of pure naked barley bread by using commercial bread enzymes.
  • Studies in humans using bread with added sodium propionate.
  • Effect of waxy barley starch and reheating on firmness of bread crumb.
  • Sensory evaluation of wheat bread with biologically activated grain.
  • Investigations of bread production with postponed staling applying instrumental measurements of bread crumb color.

Report

  • Adding Value with Barley Flour.
  • Baking quality of barley.
  • A New Look for Barley in Idaho.
  • Becoming Bread.
  • Barley Research and Development in Ethiopia.
  • Whole grain barley bread as a novel staple food.
  • Barley Bread.

News

  • Plant Products and Food Quality.
  • Innovating with Functional Ingredients.
  • Barley Bread for Better Health.
  • Consumers adore Barley Bread.
  • High Flying Barley Crashes in Modern Times.
  • Survey and Professional updates of Barley Bread.
  • Barley-Benefits.

 

 

 

 

 

 

 

 

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