Íslenskt bygg til matvælaframleiðslu / Icelandic barley for food production
The project "Increased value from Icelandic barley" was carried out in the years 2006 to 2008 in collaboration with Matís ohf, the Agricultural University of Iceland, barley producers and food companies. Measurements were made of nutrients, contaminants and microorganisms in the building. The hygienic beta-glucans, which are water-soluble fiber, attracted special attention. The safety of the barley was satisfactory according to measurements of microorganisms and contaminants. Tests on baking barley bread took place in companies and it was shown that Icelandic barley is well suited for baking products. Sensory evaluation and consumer surveys were conducted on barley bread and similar breads without barley. The barley bread had its own characteristics and received generally good reviews. Barley malt was produced and then used as a raw material in brewing. It was possible to produce beer of satisfactory quality, but the main problem with the malt production was the low germination rate of the barley. Draft quality requirements for Icelandic barley for the production of baked goods and barley malt were compiled.
The project “Increased value of Icelandic barley” was carried out during the years 2006 to 2008 in cooperation between Matis ohf, Agricultural University of Iceland, barley producers and food manufacturers. Nutrients, contaminants and microbes were measured in Icelandic barley. The water soluble dietary fiber, beta-glucan, was of special interest. The safety of Icelandic barley was sufficient according to measurements of contaminants and microbes. Barley was tested for bread baking and the result was that Icelandic barley can be used for bread making. Breads with and without barley were tested by sensory evaluation and consumer testing. Barley breads had special sensory properties and were well accepted. Malt was produced from Icelandic barley and used for production of beer. The beer was of good quality but the main problem with the malt production was low proportion of sprouting barley. Quality criteria were drafted for Icelandic barley for production of bakery products and malt.