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.
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]
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 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]
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.
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