Toasted Barley

Toast (food)

Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it crispier in texture. The firm surface is easier to spread toppings on and the warmth can help spreads such as butter reach their melting point. Toasting is a common method of making stale bread more palatable. Bread is commonly toasted using devices specifically designed for such, e.g., a toaster or a toaster oven. Toast may contain more acrylamide, caused by the browning process, which is suspected to be a carcinogen. However, claims that acrylamide in burnt food causes cancer have not been proven.

Barley

Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. One of the first cultivated grains, it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. Wild barley may refer to H. vulgare ssp. spontaneum, but may also refer to other species in the genus Hordeum.

toasted

Adjective

1. Cooked by toasting.
2. Very hot.

Verb

1. simple past and past participle of toast

barley

Noun

1. A cereal of the species Hordeum vulgare or its grains, often used as food or to make beer and other malted drinks.
2. The seed of Job's tears (Coix lacryma-jobi).