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Cereal Research Communications

, Volume 36, Issue 1, pp 97–105 | Cite as

Relationship Between Grain Milling Energy and Malting Quality of Barley

  • K. VejražkaEmail author
  • V. Psota
  • J. Ehrenbergerova
  • P. Hrstkova
Article

Abstract

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.

Keywords

barley grain malting quality hardness milling energy β -glucans 

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Copyright information

© Akadémiai Kiadó, Budapest 2008

Authors and Affiliations

  • K. Vejražka
    • 1
    • 4
    Email author
  • V. Psota
    • 2
    • 3
  • J. Ehrenbergerova
    • 1
  • P. Hrstkova
    • 1
  1. 1.Department of Plant Production, Breeding and Plant MedicineMendel University of Agriculture and ForestryBrnoCzech Republic
  2. 2.Malting InstituteBrnoCzech Republic
  3. 3.Research Institute of Brewing and Malting, Plc.PragueCzech Republic
  4. 4.Research Institute for Fodder Crops, Ltd. TroubskoTroubskoCzech Republic

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