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The AACC International monographs dedicated to the chemistry and technology of cereals have become the major reference works for cereal chemists, food scientists, and crop scientists alike since the first volume (on wheat, now in its fourth edition) was launched in 1964.
The volume on barley is one of the youngest, being first published in 1993 and edited by Sandy MacGregor and Ron Bhatty. The massive increase in our knowledge over the last two decades has therefore necessitated a complete revision, with only three of the original authors remaining, two of whom provide updates of their previous chapters. However, much of the information in the first edition remains valid and relevant, and the emphasis has therefore been on complementing and updating rather than repeating. Most readers will continue to refer to their copies of the first edition for more historical studies. For example, the chapter on seed proteins (Chapter 6) complements the detailed coverage of hordeins in the first edition by focusing on more recent studies of other grain proteins. Similarly, the inclusion of a new chapter
(Chapter 5) on grain arabinoxylans recognizes that this group of cell-wall polysaccharides has received relatively little attention in barley until recent times, compared with the more-abundant β-glucans. Although knowledge on most topics has advanced significantly over the past 20 years, there is one notable exception. This is barley lipids, which have been neglected and are therefore considered with other “minor components” in Chapter 7. The reader is referred to the comprehensive account of the earlier studies of barley lipids, and their limitations, provided by Bill Morrison in the first edition. Despite the inevitability of some overlap, we decided to include two chapters on grain development, focusing on the control and pattern of endosperm development (Chapter 2) and on the broader aspects, including detailed histological studies on control by nutrition and plant hormones (Chapter 3). These together provide the most detailed account that has been published to date. Finally, we would draw the reader’s attention to Chapters 9 and 11, which discuss health benefits and nonfood uses of barley, respectively. Both of these topics have been widely discussed over the last decades, and these chapters provide topical and critical
accounts of our current knowledge and further prospects. We have found it a pleasure to work with a distinguished group of authors and particularly thank those who contributed chapters at short notice. We also thank the editorial staff at the AACC International for their support and their trademark high quality of production, while Peter Shewry would particularly like to thank Helen Jenkins at Rothamsted Research for her assistance. The volume has been a labor of love for us, and we hope that you enjoy reading and using it