It's a health food

Using barley flour

Barley flour has weaker gluten than wheat flour. Gluten is the protein component of the grain kernel that gives “structure” to baked products. Bread made with yeast needs strong gluten in order to rise and produce the volume and light texture we enjoy. Barley flour can be substituted for wheat flour in bread recipes, but if too much barley flour is used, the bread will not rise properly and will have a heavy texture. About 25 per cent barley flour may be used in yeast-bread recipes with good results.

In contrast, muffins, cookies, quick breads, and pancakes, which do not contain yeast, can be made with 100 per cent barley flour with great results. The lower gluten content does not affect the volume and texture, since these products depend on other agents (such as baking powder) to make them rise.

Barley flour contributes a slightly nutty taste and gives baked goods a unique flavor. It also has important nutritional benefits.

Barley is Nutritious

Barley is an excellent source of dietary fibre, protein and complex carbohydrates, and is a good source of certain vitamins and minerals.

Dietary fibre consists of two types: soluble and insoluble. Barley has both and is a particularly good source of soluble fibre. Clinical studies in Australia, Canada and the United States have reported that diets high in soluble fibre from barley are effective in lowering blood cholesterol in people with high cholesterol levels. The insoluble fibre in barley is important for healthy intestinal function.

Beta-glucan is a major component of barley soluble fibre found throughout the kernel, with slightly higher concentrations in the outer layers. “Waxy” barley varieties are higher in beta-glucans than other barleys. In a clinical trial at the University of Alberta, the high beta-glucan level in waxy barley was responsible for improved blood glucose and lipid levels among Type II diabetics.

Tocotrienols and tocopherols (tocols) are oils that act as natural antioxidants. Antioxidants help to neutralize free radicals and may reduce the risk of cancer and heart disease. Barley contains a high concentration of tocols.

Barley is a good source of B-vitamins and certain minerals. Chromium, for example, is a trace mineral that regulates blood glucose concentrations. Researchers in England reported that barley has much higher levels than brewer’s yeast, which until then had been considered the best source of chromium.

Research continues in an effort to learn more about the healthful components of barley.