Barley flour

[1][2] There are two general types of barley flour: coarse and fine.

[2] Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product.

[2] Diastatic activity involves the conversion of starches into maltose (sugar).

[8] Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer.

[9] Patent barley flour is used as an ingredient in infant foods.

Barley flour is prepared from dried and ground barley (pictured)
Malted barley flour is sometimes used to enhance the flavor of the malt loaf (pictured) .