Barley starch

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Barley starch


The milled product of barley grains obtained from barley plants, Hordeum vulgare (6-rowed) or Hordeum distichon (2-rowed). Barley was cultivated in Ethipia and southeast Asia since prehistoric times. From biblical times through the Middle Ages, barley was the primary grain for producing unleavened bread and porridge throughout Europe, the Middle East, Egypt, and some parts of Asia. The grains are also been used to make malt beer.

Synonyms and Related Terms

Hordeum vulgare (6-rowed); Hordeum distichon (2-rowed)

Additional Images

Sources Checked for Data in Record

  • G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971
  • Van Nostrand's Scientific Encyclopedia, Douglas M. Considine (ed.), Van Nostrand Reinhold, New York, 1976
  • Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997
  • The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998