Relationship Between Grain Milling Energy and Malting Quality of Barley
The study presents results of the research on the use of barley caryopses hardness for description and prediction of the malting quality. In 2001–2003, twelve barley varieties from three localities were analyzed. The content of protein, starch and non-starch polysaccharides was assessed in all grain samples. Grain hardness was determined using a modified grain milling energy method (GME). Subsequently, the samples were micromalted, and the selected quality parameters were established.
Statistically significant differences in the level of hardness between the varieties were found. However, the effect of locality and growing year was not proven. Share of a variety in the total variability of hardness reached nearly 47%. Correlations between the level of hardness and the selected quality parameters of barley and malt were calculated. Hardness values, such as the correlations with the malt extract (−0.29**), the Kolbach index (−0.33**), friability (−0.48**), β -glucan content in wort (0.43**), β -glucan content in grain (0.53**) and malting quality index (MQI) (−0.42**) were established.
Keywordsbarley grain malting quality hardness milling energy β -glucans
Unable to display preview. Download preview PDF.
- Analysenkommission, M. 1997. Brautechnische Analysenmethoden. Selbstverlag der MEBAK, Freising, pp. 327.Google Scholar
- Bamforth, C.W., Barclay, A.H.P. 1993. Malting technology and the uses of malt. In: MacGregor, A.W., Bhatty, R.S. (eds), Barley: Chemistry and Technology. American Association of Cereal Chemists, St. Paul, pp. 297–354.Google Scholar
- Chmelík, J., Krumlová, A., Cáslavský, J. 1998. Characterization of starch materials from barley by gravitational field flow fractionation and matrix-assisted laser desorption/ionization mass spectrometry. Chemical papers-Chemicke zvesti 52:360–361.Google Scholar
- Drost, B.W., Aalbers, V.J., Pesman, L. 1980. Prediction of brewing quality by malt modification determination. Symposium on the Relationship between Malt and Beer, Helsinki, pp. 224–234.Google Scholar
- Ellis, R.P., Camm, J.-P., Morrison, W.R. 1992. A rapid test for malting quality in barley. HGCA Project report No. 63Google Scholar
- Ellis, R.P., Ferguson, E., Swanston, J.S., Forrest, J., Fuller, J., Lawrence, P., Powell, W., Russell, J., Tester, R.F., Thomas, W.T.B., Young, G. 1999. Use of DNA marker-based assays to define and select malting characteristics in barley. HGCA Project Report 0-ii.Google Scholar
- European Brewery Convention Analysis. 1998. Analytica — EBC. Fachverlag Hans Carl, Nürnberg, 654 p.Google Scholar
- Leach, R., Yueshu, L., Edney, M., Izydorczyk, M., Egi, A., Sawatzky, K. 2002. Effects of barley protein content on barley endosperm texture, processing condition requirements, and malt and beer quality. Technical Quarterly, Master Brewers’ Association of the Americas 39:191–202.Google Scholar
- Palmer, G.H. 1993. Ultrastructure of endosperm and quality. Ferment 6:105–110.Google Scholar
- Pomeranz, Y., Williams, P.C. 1990. Wheat hardness: Its genetic, structural, and biochemical background, measurement, and significance. In: Pomeranz, Y. (ed.), Advance Cereal Science Technology American Association of Cereal Chemists, St. Paul, pp. 471–548.Google Scholar
- Psota, V., Kosař, K., Jurečka, D. 2001. Assortment of varieties of malting barley in the Czech Republic in 2000. Monatsschrift für Brauwissenschaft 54:9–12.Google Scholar
- Tohno-Oka, T., Kawada, N., Yoshioka, T. 2004. Relationship between grain hardness and endosperm cell wall polysaccharides in barley. 9th International Barley Genetics Symposium, Brno, pp. 595–600.Google Scholar