| 词条 | Barley flour | ||
| 释义 |
Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads.[3] There are two general types of barley flour: coarse and fine.[4] Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour.[4] Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour. UsesBarley flour is used to prepare breads such as barley bread.[6][7] It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads.[3] Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product.[3] Barley flour is also used as an ingredient in some specialty foods.[3] Barley breading is another food product prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, similar to Grape-Nuts cereal.[3] Malted barley flourMalted barley flour, referred to as malt flour, is prepared from barley malt,[3] which is barley that has undergone the malting process (partial germination [sprouting] followed by hot-air drying to stop germination). Malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity.[3] Diastatic activity involves the conversion of starches into maltose (sugar).[15][16] In baking, adding malted barley flour to wheat flour results in a softer, moister product than would wheat flour alone.[1] Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer.[3] Malt flour is sometimes used to supplement the flavor of the malt loaf.[3] Patent barley flourPatent barley flour is a finer flour that is ground to a greater degree compared to fine barley flour.[20] It is prepared from milling barley that has its outer layers removed to a greater degree compared to pearl barley.[20] Patent barley flour is used as an ingredient in infant foods.[3][20] See also{{portal|Food}}
References1. ^{{cite web |url=http://www.cooksinfo.com/malted-barley-flour |title=Malted Barley Flour |last=Oulton |first=Randal |date=15 June 2005 |publisher=CooksInfo.com |archive-url=https://www.webcitation.org/6u6wcAP0l?url=http://www.cooksinfo.com/malted-barley-flour |archive-date=10 October 2017 |dead-url=no |access-date=10 October 2017 |quote=What it does do is give a moister crumb ... It is used commercially a great deal in bread, pizza crusts, crackers, rolls, pretzels etc as a dough conditioner—because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture. |df= }} {{paywall}}[2][3][4][5][6][7][8]2. ^1 2 3 4 5 6 7 8 9 10 {{cite book | last=Kent | first=N.L. | last2=Evers | first2=A.D. | title=Technology of Cereals: An Introduction for Students of Food Science and Agriculture | publisher=Pergamon | year=1994 | isbn=978-0-08-040834-7 | url=https://books.google.com/books?id=wUwHtcqoP0YC&pg=PA181 | accessdate=May 30, 2016 | page=181}} 3. ^1 {{cite web | url=http://www.merriam-webster.com/dictionary/diastase | title=definition of diastatic | publisher=Merriam-Webster | accessdate=30 May 2016}} 4. ^1 {{cite book | title=Mycological Series - Bulletin | issue=nos. 1-3 | year=1909 | url=https://books.google.com/books?id=k9tBAAAAIAAJ&pg=RA1-PA31 | accessdate=May 30, 2016 | page=31}} 5. ^1 2 {{cite book | last=Ensminger | first=M.E. | last2=Ensminger | first2=A.H. | title=Foods & Nutrition Encyclopedia, Two Volume Set | publisher=Taylor & Francis | year=1993 | isbn=978-0-8493-8980-1 | url=https://books.google.com/books?id=XMA9gYIj-C4C&pg=PA164 | accessdate=May 30, 2016 | page=164}} 6. ^1 2 3 {{cite book | last=Sherman | first=H.C. | title=Food Products | publisher=Macmillan | year=1914 | url=https://books.google.com/books?id=Wk0aAAAAMAAJ&pg=PA252 | accessdate=May 30, 2016 | pages=252–253}} 7. ^1 {{cite book | last=Hensperger | first=B. | title=Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine | publisher=Harvard Common Press | year=2000 | isbn=978-1-55832-156-4 | url=https://books.google.com/books?id=Ew8rS8PCkpoC&pg=PT171 | accessdate=May 30, 2016 | page=171}} 8. ^1 {{cite book | last=Alcock | first=J.P. | title=Food in the Ancient World | publisher=Greenwood Press | series=Food through history | year=2006 | isbn=978-0-313-33003-2 | url=https://books.google.com/books?id=5eZOITEqDkQC&pg=PA33 | accessdate=May 30, 2016 | page=33}} }} 2 : Barley|Flour |
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