Cereal Research Communications
Volume/Issue:
Volume 36: Issue 1
Relationship between grain milling energy and malting quality of barley
Authors: K. Vejražka, V. Psota 2 , J. Ehrenbergerova 1 , and P. Hrstkova 1
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  • 1 Mendel University of Agriculture and Forestry Department of Plant Production, Breeding and Plant Medicine Zemedelska 1 Brno Czech Republic
  • 2 Research Institute of Brewing and Malting, Plc. Malting Institute, Mostecka 7, Brno Prague Czech Republic
  • 3 Research Institute for Fodder Crops, Ltd. Troubsko Zahradni 1 664 41 Troubsko Czech Republic
DOI:
https://doi.org/10.1556/crc.36.2008.1.10
Page Count:
97–105
Publication Date:
01 Mar 2008
Online Publication Date:
18 Feb 2008
Article Category:
Research Article
Restricted access

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.

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Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170
Keywords:
barley; grain; malting quality; hardness; milling energy; β -glucans

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