Pearl barley, or pearled barley, is barley that has been processed to remove its hull and bran. All barley must have its fibrous outer hull removed before it can be eaten; pearl barley is then polished to remove the bran layer
This is barley with all the bran removed, giving the round, shiny grains a pearlescent white colour. It can be used in soups and stews as a thickener, or to add texture rather than flavour. Barley water is often made by boiling, cooling and sweetening pearl barley, and flavouring it with orange or lemon.
Though pearled barley is still a good source of some nutrients, hulled barley is the healthier option. A diet high in whole grains has been linked to a lower risk of chronic diseases. ... Hulled barley contains fiber and other plant chemicals that are beneficial for health
The dried barley seed with a small sprout is called 'malt', this process is called 'malting.' Dried barley is not very fermentable by itself. The enzymes in the maltcan be used by a brewer or distiller to convert many of the starches in the barleyinto small sugars that yeast can ferment
Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting, immersing barley in water to encourage the grain to sprout, then drying the barley to halt the progress when the sprouting begins.