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Review
. 2022 Dec 14;11(24):3519.
doi: 10.3390/plants11243519.

Barley in the Production of Cereal-Based Products

Jasmina Lukinac  1 , Marko Jukić  1
Affiliations
Review

Barley in the Production of Cereal-Based Products

Jasmina Lukinac et al. Plants (Basel). .

Abstract

Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.

Keywords: cereal-based products; covered barley; functional food; naked barley; nutrition value.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no influence on the design of the study, the collection, analysis, or interpretation of the data, the writing of the manuscript or the decision to publish the results.

Figures

Figure 1
Figure 1
Barley grain classification.
Figure 2
Figure 2
Flow diagram of barley processing [23,29,30].
See this image and copyright information in PMC

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