Barley Fortified Wheat Flour Product Development Short Course

Natsuki Fujiwara, NCI Food Technologist, attended the Barley Fortified Wheat Flour Product Development Short Course at the Wheat Marketing Center, Portland, Ore. This course was sponsored by the U.S. Grains Council and Idaho Barley Commission to focus on the utilization of food barley for Asian markets. Eight R&D personnel from Taiwan, Korea and Japan participated in the course and learned through hands-on lab experiences about barley utilization in food products. Asian noodles, Asian steamed bread, artisan bread, flat bread, cookies and tortillas were some of the products they made during the class.