The use of barley in the production of bakery products

Ječam, Hordeum vulgare, danas je kao prehrambena žitarica neopravdano zapostavljen. Interes za uporabu ječma u prehrambenoj industriji se povećao u posljednje vrijeme, a sve zahvaljujući njegovom sadržaju vlakana, osobito β-glukana, za koji je dokazano da smanjuje kolesterol u krvi i proizvodi niži glikemijski odgovor. Glavni nutritivni sastojci ječma i proizvoda od ječma, osim navedenog β-glukana, su škrob, šećeri, proteini, masti i pepeo. Iako nije uobičajen u proizvodnji pekarskih proizvoda, ječam se može vrlo lako uključiti u proizvodnju istih, a ovakvi proizvodi imaju poboljšana nutritivna svojstva i prihvatljive senzorske karakteristike što ih čini poželjnim.Barley, Hordeum vulgare, nowdays is unduly neglected as a food grain. Interest for the use of barley in the food industry has increased in recent years, thanks to its fiber content, especially β-glucan, which has proven to reduce blood cholesterol levels and lowers glucose response and hence a low glycemic index. The main nutrients of barley and barley products, except for mentioned β-glucan, are starch, sugar, proteins, lipids and ash. Although not common in the manufacture of bakery products, barley can be very easily included in their production, and these products have improved nutritional characteristics and acceptable sensory characteristics, which makes them desirable