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Researchers in Scotland may have discovered a way of
making bread using barley instead of the more
traditional wheat.
The Scottish Crop Research Institute (SCRI) believes the
grain can make bread more nutritious and will offer
demonstrations of barley-bread making at a seminar this
month.
Scottish Food and Drink reports the institute as saying:
"Barley is one of the few plant materials that, when
incorporated into foodstuffs, can legally be claimed to
impact beneficially on health."
An EU consortium of which SCRI scientists are members
has been working on ways to increase nutrition value of
the staple food.
The seminar, Cereal Solutions, will also seek to educate
farmers about reducing risk in crop production and is to
be held in Dundee.
Other research initiatives include a study into potato
blight, which SCRI says costs ?3 billion worldwide every
year and the development of two new varieties of
blackberry.
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