Barley is a part of the grass family. It is one of the major cereal grains grown in temperate climates everywhere. About 13,000 years ago, barley was specifically one of the first harvested grains, particularly in Eurasia. It has also been used as animal food, as a source of fermentable substance for beer and certain distilled beverages, and as a component of various health foods. Barley is a health-giving grain that is attaining interest from health-conscious people. It offers necessary soluble fibers and B vitamins, especially when its edible grain is intact.
The following are some of the types of barley commonly sold in stores today:
Flakes (flaked barley)
Flaked barleys are grains that have been compressed just like the rolled oats they look like. Barley flakes may remind you of oatmeal because they’re created in the same way. First, by steaming kernels, rolling them, and drying them afterwards. This kind of barley is faster to cook because they’ve been lightly steamed and because of their bigger surface area. Most of the time, they are cooked and served as a hot cereal, but they can also be mixed into muesli and baked goods.
Pearl (pearled barley)
Most of the barley found in the usual supermarket is pearl barley. It has been lustered or pearled to remove some parts or the entire outer bran layer along with the hull. To generate these uniform, pearl-colored fragments, the barley grains are polished six times in the milling process to completely remove their double outer husk and their bran layer. Unfortunately, this process also removes nutrients. The thorough milling shortens the grain’s cooking time significantly. It has a dainty nut-like taste that readily absorbs the flavors of its companion ingredients in soups, salads, and side dishes. It’s much healthier than other refined grains because some of its bran may still be present and the fiber in the barley is evenly distributed throughout the kernel, and not just in the outer bran layer.
Hulled Barley
Hulled barley is a covered barley that has been slightly processed to omit only the tough inedible outer hull. It’s quite elaborate to clear away the hull carefully to avoid losing some of the bran. This form of barley is not as broadly available as the other types, but its greater nutrient content makes it worth seeking out. Hulled barley is also rich in dietary fiber. It is also higher in iron and trace minerals than pearl barley. The grains are brown in color and they take longer to cook than pearl barley. Hulled barley is without a doubt a healthier choice of dessert, making it a positive effect whilst indulging in it!
Barley Flour
Flour barley has a mild flavor made from barley grain. It contains a balanced amount of gluten, though it might not be enough to provide structure for most baked foods. It is commonly used in baked goods and serves as a thickener for soups, stews and gravies. The type of gluten in barley flour does not promote enough rising on its own, so it is usually incorporated with wheat flour. The barley flour is commonly used in Chinese desserts.
Barley Grits
Barley grits are barley grains that have been crisp and then cracked. They can be cooked as a substitute for rice or breakfast cereal. Nevertheless, other grains that are cracked to various degrees of fineness can also be sold as grits. When barley kernels are cut into several pieces, they become like grits.
Try it yourself in any of the best dessert place in Singapore to enjoy the different type of barley in its savory desserts!
Leave a Reply