Barley tempeh has been fermented through a process similar to soybean tempeh (Hesseltine et al., 1963; Hesseltine et al., 1967). It was found that Rhizopus spp. with highly active proteolytic and lipolytic enzymes, but little or no amylase activity, were suitable for producing tempeh from cereal grains (wheat, barley, oat, rye and rice). This early attempt to produce barley tempeh used dehulled and cracked barley (Hesseltine et al., 1967). However, commercial barley tempeh has not yet been produced.
Previously, a patented barley tempeh procedure has been developed by fermentating whole pearled barley kernels (Gourmet korn) with selected strains of R. oligosporus (Berg et al., 2001). The fermentation process has recently been modified and applied on a new barley genotype (Karmose) with a high amylose and p-glucan content. The modified process has been found to strongly reduce the phytate content while preserving minerals (Eklund-Jonsson et al., 2006) and also lower the glycemic index of barley tempeh (Alminger & Eklund-Jonsson, manuscript in prep).
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