Barley fiber consists of soluble and insoluble fibers.
Barley bread consumption quenches your thirst. If low amount of salt is used in baking barley bread, its consumption will result in removing the bad fats in blood, strengthening the bones, regulating digestive system function, regulating blood pressure, stimulating insulin release and decreasing blood sugar, cleaning the inner surface of intestine and the stomach from the contaminants, preventing tumor growth, preventing obesity, strengthening of the memory, and preserving the vitality and beauty of the skin due to the presence of B vitamins.
Barley Malt Extract Powder
Barley malt extract powder is similar to malt extract in its properties.
One of its considerable properties is increasing the breast milk of lactating mothers, which results from an increase in prolactin hormone secretion. According to the researches, Polysaccharide compounds (Pectic acid and ϐ-Glucan) give lactogenic properties to this product.
Barley Malt Powder
This is a product of grinding sprouted barley malt. Germination will result in increasing antioxidants, vitamin C, B vitamins, and Carotene. It also decreases Phytic acid and glycemic index and will result in a better digestion.
Barley malt powder contains fiber and proteins and is helpful in relieving digestive problems, treating constipation, decreasing cholesterol and muscle aches.
Dark- Roasted Barley Malt Flour
Dark-roasted malt flour is famous for its quality and diversity.
Industrial Applications: Giving color and taste to all food products
Roasted malt powder is a product of ground roasted malt grain and is considered as one of the major products of malt grain. Shahd Zagros Jahanbin, as an industrial Company, has manufactured and marketed this product for the first time in Iran. This product is used for giving color and flavor to cakes, cookies, alcohol-free beer, carbonated drinks, vinegar, confectionary, etc.
Roasted Malt: An Appropriate Substitute for Caramel
Rye is categorized in wheat family. This cereal is a good source of Magnesium, Selenium, Phosphorous, Folic acid, Thiamine, and Niacin. In addition to vitamins, minerals and antioxidants, rye contains soluble and insoluble fibers. In recent years, that the quality of bread has become its prominent feature, rye flour has become considerably important in bakery industry. Rye quality is better than barley, oat, rice, millet, and corn. Rye bread is different from wheat bread in appearance. This difference is due to its dark compressed texture which categorizes it as a delicious bread.Rye flour is more nutritious than wheat flour. Because it’s hard to remove its bran and buds. More Pentosan in rye, makes its bread as a dietary one.
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