Barley contains fibre, proteins and antioxidants that have a documented health promoting effect. Barley has a preventive effect on cardiovascular diseases, diabetes, obesity and other conditions. In the old days, barley was a grain that was frequently used in food, in bread and soups for example. These days, most of the barley produced in Europe goes for animal feed or malting.
Checking with the consumers
To achieve the aims, a number of factors must be tested. Some of the most vital factors are to develop a type of flour that has good baking properties and to develop bread with relatively similar properties to wheat based breads and which does not have an unfamiliar taste or colour compared with normal bread. Barley can have an undesirable side taste, which it is important to avoid, and the research will concentrate on identifying the right varieties of barley, with health promoting components and good baking properties. Consumer surveys have been carried out to see how the new products will be received. Several such surveys will be carried out in various parts of Europe in collaboration with our various partners.
