How is pearled barley made white?

Pearled barley is created by using a process that involves removing the outer hull and a portion of the bran layers of the grain. This process gives pearled barley its polished, white appearance. Specifically, this typically includes removing about 33% of the grain, which is primarily the outer layers that contain the bran and the germ. This not only makes the grain visually appealing but also affects its cooking properties, making it quicker to prepare and often contributing to a slightly different texture compared to whole barley.

The transformation from whole grain to pearled barley is important as it maintains some nutritional value while also enhancing its culinary uses in dishes. While each of the other processes mentioned has its application in grain processing, they do not specifically pertain to the standard process of making pearled barley white. For instance, grinding the grain into flour changes its form entirely, while soaking it in water would not remove the outer layers or create the desired pearled effect. Steaming and drying are methods used for different types of grain preparation and preservation, but they do not align with the specific method used to create pearled barley.