Pearl barley

Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer.

For Chinese pearl barley, see Coix lacryma-jobi var. ma-yuen.
Not to be confused with Pearl Bailey.
Pearl barley

It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain[1] such as "hulled barley" (or "barley groats", also known as "pot barley" and "Scotch barley").[1] Fine barley flour is prepared from milled pearl barley.[2]

Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine.[3] It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish orzotto and one of the main ingredients of the Jewish dish cholent and the Polish soup krupnik.

References
  1. Barley from The Cook's Thesaurus (foodsubs.com)
  2. Ensminger, M.E.; Ensminger, A.H. (1993). Foods & Nutrition Encyclopedia, Two Volume Set. Taylor & Francis. p. 164. ISBN 978-0-8493-8980-1. Retrieved May 30, 2016.
  3. Barley basics, from the Montana State University


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.