In the last century barley has been used less for food than has wheat because of lesser palatability, baking quality, and milling characteristics.
Containing less gluten than wheat, barley produces leavened bread that is coarser, darker and denser than wheat bread.
Barley is eaten as popped barley, barley flakes, sprouts, barley starch and sweeteners, barley malt, flour supplements, malted milk, infant food syrups, barley tea or coffee substitute, and rice extender.
In 2006, barley joined oats in an approved health claimed for reducing the risk of cardiovascular disease (FDA 2006).
In barley the major component of the soluble fiber fraction is β-glucan, lowers serum cholesterol is not completely understood and it is generally believed that soluble fibers increase the viscosity in the small intestine leading to increased excretion of bile acids and cholesterol to the large intestines.
A connection with the consumption of barley foods and control of diabetes has resurfaced after being all but ignored for hundreds of years.
Cereal of barley
