Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to 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 and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitorsKey Features:a Contains information on thea physical, functional and antioxidant properties ina barleya flourDeals with the latest development ina physical, chemical and enzymatica modification of nativea barleya starchExplores the utilization of malt and malt products ina brewinga and additionally in distilling, vinegar production and commercially as a food ingredientsProvides information in enhancing shelf life and its utilization in phytochemical rich product development.a With comprehensive knowledge on nutritional and non-nutritional aspects ofa barley,a this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, fooda science, food chemistry, and nutritional properties of cereals.a a
