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Scanning electron microscope (SEM) of barley (Hordeum vulgare). Barley flour is the fourth most important grain crop in the United States. Grinding the barley kernels with very abrasive disks repetitively produces pearl barley. If it is turned into flour, it can be used in baby foods, breakfast cereals, or combined with wheat flour for baking. The commercial barley flour shown was a fine powder made by grinding whole barley grain. Small flour particles, many of which are barley disc-like starch granules and minute globular protein bodies, lie in this image on relatively large bran particles. Barley gluten is unable to hold the shape of bakery products so it may be used to replace wheat flour only partially to add different properties to the baked goods. Barley is traditionally used to make beer and pearl barley. Image width: 320 micrometers. Magnification: 312x if printed 10 cm wide. Bar: 50 micrometers.
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