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Ingredients

Barley (Hordeum vulgare L.)

This cereal grain belongs to the grass family (Gramineae). In global production, barley is ranked fourth – after maize, rice, and wheat. It is grown mainly in the northern hemisphere.

The chemical composition of barley grains depends on genetic factors (variety) and habitat factors (soil and climate conditions, and farming technique used). The grains contain carbohydrates, proteins, fats, minerals, and vitamins.

In the hulled barley grain, the carbohydrates represent 72–78%. They are an accessible, easily-used energy source for the body. Similarly, as in the case of other cereals, barley grains mainly contain complex carbohydrates; principally starch.

Barley grains also contain carbohydrates that are not absorbed by the human body. This group of compounds, known as dietary fibre, includes water-soluble β-glucans and pentosans (6.5%), and water-insoluble cellulose, lignin, and hemicellulose.

The protein content of the hulled barley grain is 10.8 to 11.5%. Barley grain contains very little fat (1.8–2.2% in hulled grains). As in other cereals, barley fat contains mainly linoleic acid, belonging to the EFA group (n-6), and oleic and palmitic acids. These account for around 75% of all fatty acids.

The mineral content of the hulled barley grain is 2.1 to 2.4%. In larger quantities it contains phosphorus (3.6 g/kg) and calcium (0.5 g/kg); and in the group of micronutrients, iron (66 mg/kg), zinc (21 mg/kg) and copper (3.8 mg/kg).

Similarly, as in the case of other cereals, barley grains are a good source of B group vitamins. The thiamine content (vitamin B1) is 0.43 mg/100 g, riboflavin (vitamin B2) 0.18 mg/100 g, niacin (vitamin PP) 4.80 mg/100 g, pyridoxine (vitamin B6) 0.56 mg/100 g, and folic acid 65.00 μg/kg of grains. When it comes to fat-soluble vitamins, the barley grain contains vitamin E in the amount of approximately 5 mg/kg calculated as α-tocopherol.

Roasted barley is used, among other things, for bakery and confectionery products, ice cream, and as a basic ingredient in cereal beverages – drinks with no caffeine.

Barley products are worth eating due to their content of:

  • Carbohydrates: the starch which is an energy source and the dietary fibre required for the proper functioning of the digestive tract
  • Proteins, which are a building component of the body
  • Group B vitamins, necessary for the proper functioning of the nervous system
  • Vitamin E, because of its antioxidant effect
  • Minerals, which are necessary for the proper conduct of biochemical processes in the body

Information developed by employees of the SGGW Cereals Technology Plant.

Cereal crop

Jęczmień

Barley and its varieties are among the oldest cereals, and they are also the most frequently used in the food industry. Several barley species are known, and are grown mainly in temperate and warm countries, in almost all parts of the world. Barley is used to produce, for example, groats, as well as instant cereal beverages – common alternatives to coffee and tea. Barley is a raw material for producing barley malt, which is used, among others, in brewing.

The start of the harvest and its duration depends on the climatic and weather conditions, the region of the country, and the variety of cereals. Normally, in good weather, harvesting takes several days to two weeks. The winter barley is harvested first – in the first ten days of July. The other varieties are harvested at the end of July or in August. The machines used for harvesting are combine harvesters, inside which, grain is threshed from the ears of the crop. The grain is then taken to a collection centre or stored on the farm. The grain brought to the collection centre is initially cleaned of dust and any other impurities. All cereals also undergo a moisture, dirt, and odour test before being placed in the warehouse.