Fiber lowers cholesterol and lowers blood sugar
According to a study by Matís (Icelandic Food Research) and the Agricultural University of Iceland, it is possible to increase the health of bread products by using some barley instead of flour. Barley contains fiber that can lower blood cholesterol and have a lowering effect on blood sugar.
"Great progress has been made in the breeding and cultivation of barley in this country. Barley has primarily been used as animal feed, but interest in its use for human consumption has been growing. This is not least because there is more fiber in barley than wheat, "says Ólafur Reykdal, project manager at Matís.
It is important to increase the amount of fiber
Ólafur says that it is possible to increase the health of bread products by using some barley instead of flour. "From a human nutrition point of view, it is important to increase the amount of fiber in the diet of Icelanders. It is particularly interesting that the barley contains water-soluble fiber substances called beta-glucans. These fiber substances can lower blood cholesterol and have a calming effect on blood sugar. "
Ólafur mentions that in experimental barley baking, which took place in three bakeries, satisfactory results were achieved for bread with up to 40% barley against 60% of wheat. "It can therefore be recommended that the baking industry start using barley in its production."
The nutritional value of Icelandic barley was assessed and it turned out to be comparable to what happens abroad. Barley safety was assessed by microbial measurements. Coliforms, Bacillus cereus and Clostridium perfringens were not detected and the number of molds was low.
"All measurements indicate that Icelandic barley is well suited for human consumption," says Ólafur Reykdal at Matís.
The Productivity Fund supported the projects of Matís and the Agricultural University.