Barley. Barley is characterized by high
mineral content. It is low in fat and protein.
Barley is seldom used in this country as a
human food, except in the form of the whole
grain in soups. The large amount of starch-
digesting enzyme present in barley makes it
especially useful in the fermentation indus¬
tries. The sprouted or malted barley is ex¬
tensively used in the manufacture of beer and
yeast to change starch into sugar.
Other Cereals. While millet is rarely
used in this country as human food and buck¬
wheat only as a pancake flour, they are both
important foods in eastern Europe, northern
Africa, and northern Asia, where they are
used whole or partly crushed in thick por¬
ridges or steamed breads. While buckwheat
is not a true grain, it is used in the same way
as cereals. Buckwheat groats are available in
this country in shops supplying foreign
groups.
PARTS OF THE GRAIN
In considering the use and food value of
products prepared from the grains, it is im¬
portant to know that in every seed there are
distinct portions which vary from one an¬
other in composition. When cereals are
milled, certain portions may be discarded
[87]
wholly or in part, and in this way it is pos¬
sible to obtain from the same grain products
varying widely in composition. The different
parts of typical grains are shown in the illus¬
trations on the opposite page.
Every cereal has three distinct portions:
the outside, or protective layers; the inner
portion, or the endosperm; and at one side or
end, a small dark portion called the germ.
Bran Layer. The protective coat is usu¬
ally referred to as the bran layer. It is com¬
posed largely of cellulose in which there has
been deposited a certain amount of mineral
substance which gives rigidity. As separated
in the milling of different cereals the bran
may contain valuable amounts of high-quality
protein, minerals, and the B vitamins.
Closely associated with the bran layers in
some cereals is the aleurone layer. While
this is a part of the endosperm, it is removed
with the bran and contributes to it valuable
protein, minerals, and vitamins.
There is considerable difference of opinion
as to the value of the retention of all or even
any of the bran layers in the milling of cereal
because of the high cellulose content of this
portion. Since the cellulose is largely undi¬
gested, it increases the bulk of the food resi¬
due and aids in the retention of water, both
of which are desirable as they promote nor¬
mal elimination. When the form and amount
of this cellulose are irritating to the delicate
lining of the intestinal tract, its use should be
avoided. Too much roughage may interfere
also with the complete absorption of the
nutrients from a mixed diet.
Germ. From the germ portion the new
plant develops. In this small part are found
protein, minerals, vitamins, and fat. While
highest in food value, this is the most un¬
stable portion of the grain. Along with the
high fat content, it contains the enzymes nec¬
essary to release the energy and change the
stored materials into the forms needed by the
new plant when conditions of moisture and
temperature are right. Because of the in¬
stability of this portion it frequently is re¬
moved during milling.
Page 80
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Barley. Barley is characterized by high mineral content. It is low in fat and protein. Barley is seldom used in this country as a human food, except in the form of the whole grain in soups. The large amount of starchdigesting enzyme present in barley makes it especially useful in the fermentation indus¬ tries. The sprouted or malted barley is ex¬ tensively used in the manufacture of beer and yeast to change starch into sugar.
Other Cereals. While millet is rarely used in this country as human food and buck¬ wheat only as a pancake flour, they are both important foods in eastern Europe, northern Africa, and northern Asia, where they are used whole or partly crushed in thick por¬ ridges or steamed breads. While buckwheat is not a true grain, it is used in the same way as cereals. Buckwheat groats are available in this country in shops supplying foreign groups.
PARTS OF THE GRAIN
In considering the use and food value of products prepared from the grains, it is im¬ portant to know that in every seed there are distinct portions which vary from one an¬ other in composition. When cereals are milled, certain portions may be discarded
[87]
wholly or in part, and in this way it is pos¬ sible to obtain from the same grain products varying widely in composition. The different parts of typical grains are shown in the illus¬ trations on the opposite page.
Every cereal has three distinct portions: the outside, or protective layers; the inner portion, or the endosperm; and at one side or end, a small dark portion called the germ.
Bran Layer. The protective coat is usu¬ ally referred to as the bran layer. It is com¬ posed largely of cellulose in which there has been deposited a certain amount of mineral substance which gives rigidity. As separated in the milling of different cereals the bran may contain valuable amounts of high-quality protein, minerals, and the B vitamins. Closely associated with the bran layers in some cereals is the aleurone layer. While this is a part of the endosperm, it is removed with the bran and contributes to it valuable protein, minerals, and vitamins.
There is considerable difference of opinion as to the value of the retention of all or even any of the bran layers in the milling of cereal because of the high cellulose content of this portion. Since the cellulose is largely undi¬ gested, it increases the bulk of the food resi¬ due and aids in the retention of water, both of which are desirable as they promote nor¬ mal elimination. When the form and amount of this cellulose are irritating to the delicate lining of the intestinal tract, its use should be avoided. Too much roughage may interfere also with the complete absorption of the nutrients from a mixed diet.
Germ. From the germ portion the new plant develops. In this small part are found protein, minerals, vitamins, and fat. While highest in food value, this is the most un¬ stable portion of the grain. Along with the high fat content, it contains the enzymes nec¬ essary to release the energy and change the stored materials into the forms needed by the new plant when conditions of moisture and
temperature are right. Because of the in¬ stability of this portion it frequently is re¬ moved during milling.