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.
Article PDF
Similar content being viewed by others
References
Allison, M.J., Cowe, I.A., Borzucki, R., Bruce, F.M., McHale, R. 1979. Milling energy of barley. Journal of the Institute of Brewing 85:262–264.
Analysenkommission, M. 1997. Brautechnische Analysenmethoden. Selbstverlag der MEBAK, Freising, pp. 327.
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.
Bathgate, G.N., Palmer, G.H. 1972. A reassessment of the chemical structure of barley and wheat starch granules. Die Stärke 24:336–341.
Beecher, B., Bowman, J., Martin, J.M., Bettge, A.D., Morris, C.F., Blake, T.K., Giroux, M.J. 2002. Hordoindolines are associated with a major endosperm-texture QTL in barley (Hordeum vulgare). Genome 45:584–591.
Bergh, M.O., Razdan, A., Aman, P. 1999. Nutritional influence of broiler chicken diets based on covered normal, waxy and high amylose barleys with or without enzyme supplementation. Animal Feed Science and Technology 78:215–226.
Bertholdsson, N.O. 2004. The use of environmentally stable grain characteristics for selection of high extract yield and low beta-glucan in malting barley. European Journal of Agronomy 20:237–245.
Bohacenko, I., Chmelík, J., Psota, V. 2005. Determination of the contents of A and B starch in barley using low angle laser light scattering. Czech Journal of Food Science 24:11–18.
Chandra, G.S., Proudlove, M.O., Baxter, E.D. 1999. The structure of barley endosperm — an important determinant of malt modification. Journal of the Science of Food and Agriculture 79:37–46.
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.
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.
Ellis, R.P., Camm, J.-P., Morrison, W.R. 1992. A rapid test for malting quality in barley. HGCA Project report No. 63
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.
European Brewery Convention Analysis. 1998. Analytica — EBC. Fachverlag Hans Carl, Nürnberg, 654 p.
Koliatsou, M., Palmer, G.H. 2003. Anew method to assess mealiness and steeliness of barley varieties and relationship of mealiness with malting parameters. Journal of the American Society of Brewing Chemists 61:114–118.
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.
Martin, H.L., Bamforth, C.W. 1980. The relationship between beta-glucan solubilase, barley autolysis and malting potential. Journal of the Institute of Brewing 91:216–221.
Osborne, B.G., Anderssen, R.S. 2003. Single-kernel characterization principles and applications. Cereal Chemistry 80:613–622.
Palmer, G.H. 1993. Ultrastructure of endosperm and quality. Ferment 6:105–110.
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.
Psota, V., Kosař, K. 2002. Malting quality index. Kvasný pržmysl 48:142–148.
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.
Psota, V., Vejražka, K., Faměra, O., Hrčka, M. 2007. Relationship between grain hardness and malting quality of barley (Hordeum vulgare L.). Journal of the Institute of Brewing 113:80–86.
Swanston, J.S., Ellis, R.P., Rubio, A., Perez-Vendrell, A., Molina-Cano, J.L. 1995. Differences in malting performance between barleys grown in Spain and Scotland. Journal of the Institute of Brewing 101:261–265.
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.
Van Buren, J.P. 1979. The chemistry of texture in fruits and vegetables. Journal of Texture Studies 10:1–23.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
About this article
Cite this article
Vejražka, K., Psota, V., Ehrenbergerova, J. et al. Relationship Between Grain Milling Energy and Malting Quality of Barley. CEREAL RESEARCH COMMUNICATIONS 36, 97–105 (2008). https://doi.org/10.1556/CRC.36.2008.1.10
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1556/CRC.36.2008.1.10