A method for processing barley to make a quick-cooking barleyproduct is described. Barley is pearled to remove hulls, and is then precookedto raise the moisture content and gelatinize starch in a single step. Theprecooked barley is dried in two stages. The first drying stage causes casehardening of the kernel, while the second stage heats moisture trapped withinthe kernel to cause steam expulsion from the hardened kernel and final dryingof the precooked barley. The resulting dried product is a porous kernel thatmay be shipped, stored, and easily reconstituted by the end user.
