Barley: Genetics, Composition, Structure and Uses

About this book

Barley is one of the most important crops of the temperate region, being used extensively in the malting and brewing (and distilling) industries, and as an important food and animal feed stuff. The important book, part of the Blackwell World Agriculture Series, reflects the advancement of knowledge on barley crop systems and the understanding of how recently uncovered genetic tools can be successfully used to harness barley crop improvements, how beta-glucans can affect food microstructure, and how barley flours and grains may be used to create high quality novel foods.

Contents include details of agronomy practices, genetics and potential breeding improvements, post harvest physiology, grain morphology and quality, malting and brewing, barley flours and the use of barley in milling, baking and breakfast cereal manufacture, the use of barley in animal feeds, novel uses of barley, and the potential health benefits attributed to barley and barley beta-glucans.

Contents

Contents 1.The origins of barley 2.World production of barley and end-uses of the crop 3.Barley crop agronomy practices 4.Barley post-harvest physiology 5.Morphology of the barley grain 6.Approaches to the malting and brewing process 7.Biochemical basis to malting and brewing 8.Barley flours and the use of barley in the milling, baking, and breakfast cereal markets 9.Use of barley in animal feed industry 10.Approaches to determining grain quality 11.Novel uses of barley crop material 12.Potential health benefits attributed to barley and beta-glucans 13.Barley genetics and potential breeding improvements

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