Barley: Properties, Functionality and Applications

Barley: Properties, Functionality andApplications provides a systematic introduction and acomprehensive examination of barley science. Recent research hasraised the importance of barley finding that barley is a richsource of phenolic compounds, dietary fiber, vitamins, andminerals. Studying the properties of barley provides a basis forbetter utilizing it, in addition to further development of barleyas a sustainable crop.This book will explore knowledge about barley production, grainstructure, chemistry and nutritional aspects, primary processingtechnologies, product formulations and the future prospects ofbarley.The book also discusses how the limitations of using barley infood products may be overcome by processing of barley grains.Thermal and food preparation methods applied to cereals improvestheir texture, palatability and nutritive value by gelatinizationof starch, denaturation of proteins, increased nutrientavailability, inactivation of heat labile toxic compounds and otherenzyme inhibitorsKey Features:　Contains information on the physical, functional andantioxidant properties in barley flourDeals with the latest development in physical, chemical andenzymatic modification of native barley starchExplores the utilization of malt and malt products in brewingand additionally in distilling, vinegar production and commerciallyas a food ingredientsProvides information in enhancing shelf life and itsutilization in phytochemical rich product development.　With comprehensive knowledge on nutritional and non-nutritionalaspects of　barley,　this book provides the latest information forgrain science professionals and food technologists alike. It willbe a useful supplementary text for classes teaching cerealtechnology, cereal science, cereal chemistry, food　science, foodchemistry, and nutritional properties of cereals.