A report on Barley
Major cereal grain grown in temperate climates globally.
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Rye
11 linksGrass grown extensively as a grain, a cover crop and a forage crop.
Grass grown extensively as a grain, a cover crop and a forage crop.
It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (Triticum) and barley (genus Hordeum).
Beer
7 linksOne of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
One of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used.
Maize
8 linksMaize (Zea mays subsp.
Maize (Zea mays subsp.
Maize is an annual grass in the family Gramineae, which includes such plants as wheat, rye, barley, rice, sorghum, and sugarcane.
Poaceae
4 linksLarge and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.
Large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.
The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.
Gluten
9 linksStructural protein naturally found in certain cereal grains.
Structural protein naturally found in certain cereal grains.
These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale).
Bread
5 linksStaple food prepared from a dough of flour and water, usually by baking.
Staple food prepared from a dough of flour and water, usually by baking.
Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.
Malt
4 linksGerminated cereal grain that has been dried in a process known as "malting".
Germinated cereal grain that has been dried in a process known as "malting".
Various cereals are malted, though barley is the most common.
Fodder
3 linksAny agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, rabbits, sheep, horses, chickens and pigs.
Any agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, rabbits, sheep, horses, chickens and pigs.
Barley
Adjuncts
2 linksIn brewing, adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat ) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley).
Porridge
5 linksFood made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
Food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat.