Barley
flour is just what it sounds like: a non-wheat flour made from
grinding the whole barley. It is popular alternative to wheat flour
because, unlike many non-wheat flours, it contains gluten. It is a
good substitute into quick breads, muffins and cookies for a little
whole grain twist and is an easy ingredient to play around in the
kitchen.
One
of the earliest cultivated grains, Barley flour has a mild,
distinctive and very slightly nutty flavor. Traditionally, Barley
flour was used for malting and brewing, and used less widely in the
baking of bannocks, griddle breads and sometimes mixed with rye to
make a Maslin loaf. Barley flour can be typically used in crepes or
in normal baking where you replace up to 50% of wheat flour with
barley. Barley contains lower level of gluten than wheat, and as a
result Barley flour dough will not rise in the same way as wheat
flour dough. It is pretty much evident from the research that the
overall global barley flour market will be taking an emphasizing leap
in the forecasted period and no demonstration of much fall in the
global barley flour market is prominent in the near future.
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However,
the Western European region is anticipated to reach a remarkable
market valuation with an exponential growth in the global Barley
flour market within the forecasted period.
Growing
awareness regarding the health benefits of the barley flour coupled
with the easy availability of barley grains are anticipated to boost
the revenue growth of the global Barley flour market. Another factor
is the rapid increase in the usage of barley flour in the food,
bakery industries and preparation of nutritious infant food is also
expected to fuel the growth of the global barley flour market.
Another reason is the increased interest for tradition and
traditional foods where barley has been an important food grain for
centuries will also drive the global Barley flour market.
The
major apprehension which surrounds the global flour market is the
major health offshoots of consuming Barley flour is the lowering of
blood sugar levels and a regularized intake and usage of Barley flour
in large amount may also lead to allergic reactions or asthma.
Depending
on the geographic regions, global
barley flour market is segmented into seven key regions:
North America, Latin America, West Europe, East Europe, and Asia
pacific excluding Japan, Japan and MEA.
The
Western Europe market leads the global Barley flour market and is
expected to rise during the forecasted period with a noticeable
increase in term of CAGR and also in terms of the total market
revenue. North America, Latin America, the Asia Pacific and Japan
barley flour markets are projected to witness good growth during the
period of assessment.
Some
of the prominent players of global barley flour market are: Alaska
flour company, Kialla pure foods, Grain Millers, Bob’s Red Mills,
Helsinki Mills Ltd, Arrowhead Mills, Morarka Organic, Honeyville Food
and Products, Inc., P&H Milling group, Gimel organics and others
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