f Article No and Article No supplement for th B4-SH-5B Bevel-helical speed reducers B4

Flender/Flender Gear Units/Bevel-helical speed reducers B4

size reduction and then sifting to obtain similar-sized large particles. Thisproduct is cooked by steam and served with meat and vegetables. In the rural areas of some parts of North Africa, barley is roasted before it is ground down to semolina particle size. This helps bring out characteristic nutty avor. Also, in this region characteristic bluish color of the semolina of some of the barley varieties is preferred. In some European countries barley has been traditionally bleached to removethis color. 1.3.4 Barley Flour Barley our has been used in some countries along with wheat our for the production of bread made from yeast-fermented dough. The percentage of barley our addition in these situations may vary from 1 to 2% with little or no appreciable negative inuenceon the end products quality. The reason for the addition of barley our in these situationshas been primarily because of the lack of domestic wheat supply, and the importing ofwheat to make up the shortfall is uneconomical. 3 Sarkar Because of the nutritional benets that the barley our has to offer, it may be added to that level (1%) to supplement the nutrients. Adding higher percentage of barleyour would progressively affect the volume, crumb, and would yield heavy bread. Barleyour is also used in small percentages in Japan for the production of certain types ofnoodles. It is also used in North Africa for the production of at bread, for which it may be used up to 7%. This bread has coarse texture and is popular specialty in the rural areas. 1.4 Benets of Barley Usage for Food The utilization of barley for food purposes is rather limited, but it does have potential for growth and offers number of advantages: 1. Process. It is easier to process and has simple ow diagram relative to other grains. 2. Economical. Its lower processing costs, combined with lower raw material costs, make it more attractive and affordable substitute for other grain products. 3. Variety of nished products. Barley-milled