Blood as food and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine. Blood sausage is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is most often used. Typical fillers include meat, fat, suet, bread, rice, barley and oatmeal. Varieties include biroldo, black pudding, blood tongue, blutwurst, drisheen, kishka (kaszanka), morcilla, moronga, mustamakkara, sundae, verivorst, and
Barley flour stop germination). Malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity. Diastatic activity involves the conversion of starches into maltose (sugar). In baking, adding malted barley flour to wheat flour results in a softer, moister product than would wheat flour alone. Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer. Malt flour is sometimes used to supplement the flavor of the malt loaf. Patent barley flour