Along with wheat, rye and oats, barley is one of the best-known cereals. Just like the other three cereals, it belongs to the sweet grass family. When walking through golden-yellow summer fields, barley can usually be easily distinguished from its relatives: This is because, compared to wheat and rye, it has particularly long awns that can grow up to 15 centimeters long.
Dietary fiber in barley
In barley, the grains are surrounded by a protective covering called the glumes. Because the grains and husks are fused together, the grain contains a high percentage of cellulose. This is typically between eight and 15 percent. Cellulose belongs to the dietary fibers and is therefore indigestible. Dietary fiber provides an improved feeling of satiety and stimulates digestion.
Barley: other ingredients
In addition to dietary fiber, 100 grams of barley also contains the following ingredients:
- 12.7 grams of water
- 9.8 grams protein
- 2.1 grams of fat
- 63.3 grams of carbohydrates
- Minerals and vitamins B and E
In terms of minerals, the barley is particularly rich in magnesium, calcium, potassium, iron and phosphorus. The grain also contains many essential amino acids, that is, amino acids that the body can not form itself. The essential amino acids in barley include leucine, phenylalanine or valine. 10 healthy types of bread
Caution with gluten intolerance
Just like the cereals rye and wheat, barley also contains gluten. The gluten protein, in combination with water, ensures that bread can rise during baking and that this bread retains its shape even after baking. While cereals such as wheat are well suited for making bread because of their high gluten content, barley contains only a small amount of gluten. Nevertheless, people with gluten intolerance (celiac disease) should better avoid foods made from barley. Otherwise, chronic inflammation of the mucous membrane of the small intestine can occur. Typical symptoms of such inflammation are diarrhea, vomiting, weight loss and fatigue. Since beer is also brewed from barley, people with gluten intolerance should also reduce their beer consumption. Gluten-free grains such as corn, rice or millet can be used as an alternative to grains containing gluten.
Different types of barley
Barley is divided into winter and spring barley.
- Winter barley is primarily used as animal feed and is therefore also called feed barley. Compared to spring barley, it has a higher protein content, which is between twelve and 15 percent.
- The spring barley is mainly used in brewing beer. Brewing barley should have a protein content of 9.5 to 11.5 percent and a germination capacity of at least 97 percent.
Barley as an ingredient in beer
For barley to become beer, it must first be cleaned and freed from the awns, its bristly projections. Then the barley is soaked in water, which starts the germination process and the formation of enzymes. These ensure that the starch in the barley is converted into malt. After a few days, the malt is dried in a hot room and the germination process is stopped. In addition to beer, barley malt is also used to produce whiskey and malt coffee (barley coffee).
Other uses
In Asia, barley is also used to make barley tea. In the past, barley tea was also used in Europe as a remedy for stomach and throat diseases. For food purposes, however, the grain barley is rarely used, it can be processed into groats, pearl barley or flour. Especially in poorer regions of Asia as well as Africa, barley flour is still used in the production of bread.
Barley: origin and cultivation
The cereal barley is one of the oldest cereals in the world and originally comes from the Near East and the Eastern Balkans. Barley was probably already cultivated here around 10,000 BC, before barley then found its way to Central Europe around 5,000 BC. Barley is divided into two-cell and multi-cell forms. Whereas the two-cell form produces only one strong grain per attachment point, the multi-cell forms produce three grains per attachment point. Winter barley is sown as early as September and is more productive than spring barley.The latter is planted in the spring and can be harvested after 100 days. After harvesting, the barley must be stored in a dry place, otherwise there is a risk of mold.
