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 GI Rating of the Breads
 GI Value of 100% Barley Flour Bread

  Food 100% Barley Flour Bread
  Glycemic Index Value:  
  Glycemic Index Range:
  Low GI foods = GI value less than 55
Medium GI foods = GI value between 55 and 69
High GI foods  = GI value greater than 70

 Food's Personality: Breads

100% Barley Flour Bread
o  A staple since prehistoric times, bread is made from grains that have been ground into flour or meal, moistened and kneaded into a dough, and then baked.
o  Unleavened flat breads have been eaten since Neolithic times (10,000 )
o  Except Asia, where the preferred grain is rice, bread has long been a world wide staple.
o  The discovery of fermentation is attributed to the Egyptians, who also invented baking ovens.
o  Bread is high in complex carbohydrates and a good source of B vitamins.
o  Whole grain bread is higher in protein, has twice the fiber, and generally has more vitamins and minerals than white bread.
o  Grains, seeds, nuts and fruit can be added to bread for flavor and texture.
o  Unleavened bread (e.g. matzo) uses no leavening and therefore is quite flat.
o  Quick breads require no kneading and use baking soda, baking powder or eggs to leaven the bread.
o  A yeast batter bread uses strenuous beating instead of kneading to the same end.
o  Made with a mixed wheat and rye dough, the light rye breads are popular in the United States.
o  Dark rye breads are common in Europe.

o  Types of bread:
Cornell, Corn Pone, Crostini, Crumpet, Ana-dama, Babka, Kolera Majga, Baguette, Bakeware, Barm Brack, Bâtarde, Baton, Biscuit, Black Bread, Boston Brown, Boule, Taftoon, Barbari, Breadcrumbs, Bread Sauce, Brioche, Bruschetta, Challah, Chapati, Cornbread, Ficelle, Flat Bread, Focaccia, Pumpernickel, Roti, Sally Lunn, Kurdish Flat Bread, Salt-rising Bread, French Bread, Fry Bread, Garlic Bread, Gingerbread, Hardtack, Hushpuppy, Irish Soda Bread, Sangak, Italian Bread, Johnnycake, Khachapuri, Lahvosh, Limpa Bread, Mandelbrot, Monkey Bread, Khaplla Kurdish Bread, Muffin, Naan, Pancake, Panettone, Lavash, Panko, Pappadam, Paratha, Petit Pain, Pita, Poori, Popover, Pueblo Bread, Scone, Soda Bread, Sourdough, Spoon Bread, Steamed Bread, Stollen, Tortilla, Waffle, Zwieback.


 Facts About Barley Flour :
o  Barley flour has weaker gluten than wheat flour.
o  Barley is a good source of B-vitamins and certain minerals.
o  Barley is an excellent source of dietary fiber, protein, complex carbohydrates, and certain vitamins and minerals.
o  Diets high in soluble fiber from barley are effective in lowering blood cholesterol.
o  Barley contains a high concentration of tocols oils, Tocotrienols and tocopherols, that act as natural antioxidants.


 Glycemic Value of the other Breads:
100% Whole Grain™ bread
100% barley flour bread
Baguette French Bread
Barley Bread
Bread Honey & Oats Vogel's brand
Bread Stuffing Paxo
Buckwheat Bread
Bürgen™ Fruit bread
English Muffin™ bread
Gluten-free multigrain bread
Honey & Oats bread/Vogel's brand
Kaiser bread rolls
Kurdish bread whole wheat
Light rye bread
Linseed rye bread
Melba Toast
Multi-grain batch bread
Oat bran Bread (50%) (Australia)
Oat bran Bread Bürgen® Honey
Oatmeal batch bread
Pita Bread
Pumpernickel Bread
Rye Bread
Sunflower and barley bread
Wheat Bread
White Flour Bread
Whole Wheat Bread
Whole Wheat Flour
Whole-wheat snack bread
Wholegrain pumpernickel bread
 Select Another Food Category:
 Breads  - Beans, Legumes -  Bread Rolls  - Bread Snacks  - Muffins  - Ice Cream, Dessert  - Milk  - Yogurt   - Fruit  - Fruit Juices    Cakes  - Candies  - Cookies  - Crackers  - Pancakes  - Pizza  - Snacks  - Noodles  - Pasta  - Rice    Potatoes
Glycemic Index for 100% Barley Flour Bread , GI Value of 100% Barley Flour Bread  Glycemic Response to 100% Barley Flour Bread , Effect of Carbs in 100% Barley Flour Bread  on Blood Glucose, Glycemic Index Information for all Types of 100% Barley Flour Bread , Nutritional value of 100% Barley Flour Bread
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