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Barley flour is prepared from dried and ground barley *(pictured)*

Barley flour is a flour prepared from dried and ground barley.^[1] Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads.^[1]^[2]

There are two general types of barley flour: coarse and fine.^[3] Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour.^[3]

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.^[4]^[5] It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads.^[2] Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product.^[1]^[2] Barley flour is also used as an ingredient in some specialty foods.^[2]

Barley breading^{[clarification needed]} is another food product^{[further explanation needed]} prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, similar to Grape-Nuts cereal.^[2]

A basic barley bread
Barley breads prepared using highland barley in Songpan County, Sichuan province, China

Malted barley flour

Malted barley flour is prepared from barley malt,^[2] which is barley that has undergone malting (partial germination [sprouting] followed by hot-air drying to stop germination). There are two kinds, diastatic and non-diastatic. Diastatic malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity.^[2] Diastatic activity involves the conversion of starches into maltose (sugar).^[6]^[7] In baking, adding malted barley flour to wheat flour results in a moister product than would wheat flour alone.^[8] Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer.^[2] While distatic malted barley flour is taste neutral, the non-distatic kind, sometimes referred to as malt flour, is used for its distinctive flavor. It has many uses, such as malted milk, and in baked goods, to give them a softer crumb, and to supplement the flavor of a malt loaf.^[2]

Patent barley flour

Patent barley flour is a finer flour that is ground to a greater degree compared to fine barley flour.^[9] It is prepared from milling barley that has its outer layers removed to a greater degree compared to pearl barley.^[9] Patent barley flour is used as an ingredient in infant foods.^[2]^[9]

References

^ ^a ^b ^c Newman, R.K.; Newman, C.W. (2008). Barley for Food and Health: Science, Technology, and Products. Wiley. pp. 150–. ISBN 978-0-470-37122-0. Retrieved May 30, 2016. (subscription required)
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j Kent, N.L.; Evers, A.D. (1994). Technology of Cereals: An Introduction for Students of Food Science and Agriculture. Pergamon. p. 181. ISBN 978-0-08-040834-7. Retrieved May 30, 2016.
^ ^a ^b 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.
^ Hensperger, B. (2000). Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine. Harvard Common Press. p. 171. ISBN 978-1-55832-156-4. Retrieved May 30, 2016.
^ Alcock, J.P. (2006). Food in the Ancient World. Food through history. Greenwood Press. p. 33. ISBN 978-0-313-33003-2. Retrieved May 30, 2016.
^ Mycological Series - Bulletin. 1909. p. 31. Retrieved May 30, 2016.
^ "definition of diastatic". Merriam-Webster. Retrieved 30 May 2016.
^ Oulton, Randal (15 June 2005). "Malted Barley Flour". CooksInfo.com. Archived from the original on 10 October 2017. Retrieved 10 October 2017. What it does do is give a moister crumb ... It is used commercially a great deal in bread, pizza crusts, crackers, rolls, pretzels etc as a dough conditioner—because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture.
^ ^a ^b ^c Sherman, H.C. (1914). Food Products. Macmillan. pp. 252–253. Retrieved May 30, 2016.