I’ve been having a work “vacation” – working with Craig Ponsford at the “Ponsford’s Place” Innovation Center [link] to fine-tune our barley bread formulations.
We uncovered some interesting processing challenges that point to the particle size of the barley flour as being a suspect.
We played with the water because barley has so much great soluble fiber as mixed linkage beta 1-3, 1-4 glucans that it soaks up water like a sponge. These breads had 50% by flour weight whole-milled barley flour and respectively left to right 90% or 100% [flour basis] water. 100% water on this basis is equal weights of flour and water, and still it made bread.
Oregon State University’s “Streaker” hull-less barley going into the mill.