Pearl barley

Pearl barley,orpearled barley,isbarleythat has been processed to remove its fibrous outerhulland polished to remove some or all of thebranlayer.^{[citation needed]}

It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain^[1]such as "hulled barley" (or "barleygroats",also known as" pot barley "and" Scotch barley ").^[1]Finebarley flouris prepared from milled pearl barley.^[2]

Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher inlysine.^[3]It is used mainly in soups, stews, andpotages.It is the primary ingredient of the Italian dishorzottoand one of the main ingredients of the Jewish dishcholentand the Polish soupkrupnik.^{[citation needed]}

References[edit]

^^a ^bBarleyfrom The Cook's Thesaurus (foodsubs.com)
^Ensminger, M.E.; Ensminger, A.H. (1993).Foods & Nutrition Encyclopedia, Two Volume Set.Taylor & Francis. p. 164.ISBN 978-0-8493-8980-1.RetrievedMay 30,2016.
^Barley basics,from theMontana State University

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[sub-1] Barleyfrom The Cook's Thesaurus (foodsubs.com)

[2] Ensminger, M.E.; Ensminger, A.H. (1993).Foods & Nutrition Encyclopedia, Two Volume Set.Taylor & Francis. p. 164.ISBN 978-0-8493-8980-1.RetrievedMay 30,2016.

[3] Barley basics,from theMontana State University

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