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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. 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 grainBarley from The Cook's Thesaurus (foodsubs.com) such as "hulled barley" (or "barley groats", also known as "pot barley" and "Scotch barley"). Fine is prepared from milled pearl barley. Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Grains
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of the fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hull (botany)
Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective outer covering of a seed, fruit, or vegetable. It can also refer to the exuvia of insects or other small animals left behind after moulting. In cooking, hull can also refer to other waste parts of fruits and vegetables, notably the cap or sepal of a strawberry. The husk of a legume and some similar fruits is called a pod. Husking and dehulling Husking of corn is the process of removing its outer layers, leaving only the cob or seed rack of the corn. Dehulling is the process of removing the hulls (or chaff) from beans and other seeds. This is sometimes done using a machine known as a huller. To prepare the seeds to have oils extracted from them, they are cleaned to remove any foreign objects. Next, the seeds have their hulls, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself, and which is indigestible by humans. "chaff, which is indigestible for humans" Composition Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption. The high oil content of bran makes it subject to rancidification, one of the reasons that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Groats
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). Groats can also be produced from pseudocereal seeds such as buckwheat. Culinary uses Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges. Groats of many cereals are the basis of ''kasha'', a porridge-like staple meal of Eastern Europe and Eurasia. In North America ''kasha'' or ''kashi'' usually refers to roasted buckwheat groats in particular. In North India, cut or coarsely ground wheat groats are known as ''dalia'' and are commonly prepared with milk into a sweet porridge or with vegetables and spices into salty preparations. Parboiled and cut durum wheat groats, known as ''bulgur'', are an essential ingredient of many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Flour
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. There are two general types of barley flour: coarse and fine. Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour. Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour. Uses Barley flour is used to prepare breads such as barley bread. It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads. Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product. Barley flour is also used as an ingredient in some specialty foods. 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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lysine
Lysine (symbol Lys or K) is an α-amino acid that is a precursor to many proteins. It contains an α-amino group (which is in the protonated form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO− form under biological conditions), and a side chain lysyl ((CH2)4NH2), classifying it as a basic, charged (at physiological pH), aliphatic amino acid. It is encoded by the codons AAA and AAG. Like almost all other amino acids, the α-carbon is chiral and lysine may refer to either enantiomer or a racemic mixture of both. For the purpose of this article, lysine will refer to the biologically active enantiomer L-lysine, where the α-carbon is in the ''S'' configuration. The human body cannot synthesize lysine. It is essential in humans and must therefore be obtained from the diet. In organisms that synthesise lysine, two main biosynthetic pathways exist, the diaminopimelate and α-aminoadipate pathways, which employ distinct en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montana State University
Montana State University (MSU) is a public land-grant research university in Bozeman, Montana. It is the state's largest university. MSU offers baccalaureate degrees in 60 fields, master's degrees in 68 fields, and doctoral degrees in 35 fields through its nine colleges. More than 16,700 students attended MSU in fall 2019, taught by 796 full-time and 547 part-time faculty. MSU is classified among "R1: Doctoral Universities – Very high research activity" and had research expenditures of $129.6 million in 2017. Located on the south side of Bozeman, the university's campus is the largest in the state. The university's main campus in Bozeman is home to KUSM television, KGLT radio, and the Museum of the Rockies. MSU provides outreach services to citizens and communities statewide through its agricultural experiment station and 60 county and reservation extension offices. The elevation of the campus is above sea level. History Establishment of the college Montana became a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex starches and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orzotto
Orzotto () is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotti are a speciality of the Friuli Venezia Giulia region of northeastern Italy. The name is a portmanteau of orzo (the Italian word for barley) and risotto. This should not be confused with orzo Orzo (, ; from , from Latin ), also known as risoni (; 'large rains ofrice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with ..., otherwise known as ''risoni'', a type of wheat pasta formed into shapes resembling barley grains. References {{Italy-stub Italian cuisine Friuli-Venezia Giulia Barley-based dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cholent
Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated as a barley porridge in ancient Judea called "harisa" or "horisa",Gil Marks, Encyclopedia of Jewish Foods, 656 (Hoboken, N.J.: John Wiley & Sons, 2010), 40. possibly as far back as the Second Temple period, and over the centuries various Jewish diaspora communities created their own variations of the dish based on local food resources and neighborhood influence. There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krupnik (soup)
Krupnik is a thick Polish cuisine, Polish soup made from vegetable or meat broth, containing potatoes and barley groats (''kasza jęczmienna'', archaically called ''krupy'' - hence the name). Common additional ingredients include ''włoszczyzna'' (carrots, parsley, leek, and celery), onion, meat, and dried mushrooms. References {{Reflist Barley-based dishes Polish soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
