Wholegrain barley flakes
Wholegrain barley flakes are made from whole grains of barley (Hordeum vulgare, family Poaceae), generally subjected to steam treatment or cooking and then rolled to obtain their characteristic flattened shape.
The term “wholegrain” indicates that the grain retains, as far as compatible with processing, its main structural components and therefore a relatively high proportion of dietary fibre, vitamins, minerals, and bioactive compounds compared with more highly refined cereal products.
They consist mainly of complex carbohydrates, particularly starch, and also provide plant protein, dietary fibre, and a relatively low amount of fat.
An important nutritional characteristic of barley is its content of beta-glucans, soluble fibres that increase the viscosity of intestinal contents and, when consumed in sufficient amounts as part of a balanced diet, can contribute to the maintenance of normal blood cholesterol levels.
Wholegrain barley flakes also provide insoluble fibre, which contributes to normal bowel function, together with several micronutrients including magnesium, phosphorus, manganese, iron, zinc, and B vitamins.
They also contain phenolic compounds and other components naturally associated with the outer layers of the grain.
Like other whole grains, barley naturally contains phytic acid, which may partly reduce the bioavailability of certain minerals. Soaking, fermentation, and cooking can reduce its content to some extent.
Calories
Wholegrain barley flakes generally provide approximately 330–360 kcal per 100 g.
The actual value may vary depending on the barley variety, degree of processing, and the presence of any additional ingredients.
A normal serving is considerably smaller than 100 g, so the actual energy intake depends on portion size and on the foods consumed with the flakes.
Uses in Food
Wholegrain barley flakes are mainly used in muesli, breakfast cereals, porridge, and wholegrain cereal blends.
They can be eaten with milk, yogurt, or plant-based drinks, often combined with fresh fruit, dried fruit, nuts, seeds, and other cereals.
They are also used in cereal bars, biscuits, bread, crackers, baked goods, and snacks.
They may be incorporated into doughs to increase their wholegrain and fibre content, or used on the surface of breads and other baked products.
After soaking or cooking, they can also be used in savoury preparations such as soups, stews, vegetable patties, fillings, and grain-and-vegetable dishes.
Their content of beta-glucans and dietary fibre makes barley particularly interesting as part of a varied and balanced diet.
Uses in Cosmetics
Barley and some barley-derived ingredients are also used in cosmetics, although food-grade wholegrain barley flakes are not normally used directly as cosmetic ingredients.
Extracts of Hordeum vulgare may be included in skin- and hair-care formulations for their conditioning, emollient, and antioxidant properties.
Barley-derived ingredients may be used in creams, lotions, cleansers, shampoos, conditioners, and soothing or moisturising products.
Proteins and extracts obtained from barley can also contribute film-forming and conditioning properties to certain formulations.
Food-grade wholegrain barley flakes should not, however, be considered equivalent to standardised cosmetic extracts or derivatives.
Allergens
Barley contains gluten and is one of the cereals that must be declared as an allergen on food labels in the European Union and the United Kingdom.
Wholegrain barley flakes are therefore not suitable for people with coeliac disease.
They may also cause reactions in people with a specific barley allergy or allergy to cereal proteins.
Food allergy should be distinguished from coeliac disease and from other forms of individual sensitivity, as these are different conditions.
Commercial cereal blends and muesli products may also contain or come into contact with other allergens depending on their formulation and manufacturing process.
Evaluation
A useful wholegrain cereal ingredient providing complex carbohydrates, fibre, beta-glucans, plant protein, B vitamins, and minerals.
Its beta-glucan content is a particularly interesting nutritional feature compared with many refined cereal products.
Ingredient verdict: a good wholegrain cereal, useful as a source of complex carbohydrates and fibre and particularly interesting for its beta-glucan content; however, its gluten content makes it unsuitable for people with coeliac disease.
Cons: contains gluten; not suitable for people with coeliac disease or barley allergy
