«
As the barley absorbs the moisture, it gets quite soft and creamy, so it doesn't require the amount of stirring that a rice risotto requires,» says Whitworth.
Not exact matches
Scientists have found, however, that minute levels of radioactive carbon
absorbed by the
barley as it grew before it was harvested to make the whisky can betray how old it is.
Soluble fibres, such
as the β - glucan in
barley, expand in the stomach by
absorbing large amounts of water and contributing to a feeling of fullness.
Soluble fibres, such
as barley β - glucan, contribute to a feeling of fullness by
absorbing water and slowing the rate at which the stomach empties.