Glycemic Index of the Foods: GI of 100% Barley Flour Bread


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


Food: 100% Barley Flour Bread Glycemic Index Value: 67 Glycemic Index Range: Medium
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
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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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