GB485090A - Improvements in and relating to products derived from barley - Google Patents

Abstract

Barley flour produced by the dry grinding of barley by usual milling methods and preferably refined by separating off the bran is steeped in water at a temperature high enough to promote enzymatic action, the aqueous suspension then being heated to gelatinize the starch content and to dry the material which is then ground. The barley flour then obtained, with dextrose added if desired, may be mixed with cold water with or without lemon, orange, or other fruit juice to produce a beverage. In a specific example 35 lb. of barley flour were mixed with 11 gallons of water and steeped, while under agitation for 24 hours, the temperature of the water being maintained at 30 DEG C.; the mixture was then applied as a film to steam-heated rolls of which the surface temperature was 150 DEG C.; the dried film was removed by a scraper, milled and passed through a screen.ALSO:Barley flour produced by the dry grinding of barley by usual milling methods and preferably refined by separating off the bran by sieving is steeped in water at a temperature high enough to promote enzymatic action, the aqueous suspension then being heated to gelatinize the starch content and to dry the material which is then ground. The barley flour thus obtained, with dextrose added if desired, may be mixed with cold water with or without lemon, orange or other fruit juice to produce a beverage. In a specific example, 35 lb. of barley flour were mixed with 11 gallons of water and steeped, under agitation, for 24 hours the temperature of the water being maintained at 30 DEG C.: the mixture was then applied as a film to steam heated rolls of which the surface temperature was 150 DEG C.: the dried film was removed by a scraper, milled and passed through a screen.