Effects of seeding rate, nitrogen rate and cultivar on barley malt quality

Edney, M. J.; O’Donovan, John T.; Turkington, T. K.; Clayton, George W.; McKenzie, Ross H.; Juskiw, P. E.; Lafond, G. P.; Brandt, S.A.; Grant, C. A.; Harker, K. Neil; Johnson, Eric N.; May, William E.

doi:10.1002/jsfa.5687

Cited by 31 publications

(37 citation statements)

References 12 publications

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“…Brewing technology itself contributes also to the final β-glucan content in wort. Edney et al (2012Edney et al ( , 2014 reported wort β-glucan content ranging from 60 to 140 mg/L for Canadian barley varieties. Even though there are no recommendations for brewers regarding total β-glucan content in malt, for wort it is recommended it should not exceed 200 mg/L (Davis 2006).…”

Section: Discussionmentioning

confidence: 99%

A survey of total β-glucan content in Croatian barley varieties

Krstanović

Lalić

Kosović

et al. 2016

Cereal Research Communications

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Although β-glucans in cereals are desirable as healthy diet components, high levels of β-glucans in malting barley are unacceptable because they can cause unsatisfactory degradation of cell walls during malting. The aim of this study was to investigate the β-glucan content in twelve Croatian and two German barley varieties at three representative locations in Eastern Croatia over three consecutive seasons (2012)(2013)(2014). Total β-glucan content in barley samples was determined using enzymatic method. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4%. Furthermore, a distinct and clear genotype influence was noticed. No significant difference was found between years, but between locations Osijek and Tovarnik.

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Section: Discussionmentioning

confidence: 99%

A survey of total β-glucan content in Croatian barley varieties

Krstanović

Lalić

Kosović

et al. 2016

Cereal Research Communications

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“…The low levels were partly explained by the tendency for Canadian barley to have higher levels of grain protein than European barley, a factor that restricts friability. However, friability became a breeding target and eventually CDC Copeland was released, a cultivar with consistently improved friability levels, which could also be related to protein modification (Edney et al 2012). CDC Copeland was released in 1999.…”

Section: Refining Malt Analysismentioning

confidence: 99%

“…The quality of barley and malt needs to be consistent among batches and homogeneous within batches. Data on the homogeneity of barley kernel size, as determined with the Single Kernel Characterization System, have shown that homogeneity is related to malt quality (Edney et al 2012). The quality evaluation system is currently considering the merits of including barley homogeneity as a criterion when evaluating cultivars for registration.…”

Section: Future Directions For Quality Evaluationmentioning

confidence: 99%

Evolution of a quality testing program for improving malting barley in Canada

EdneyM.¹,

L.²,

LaBergeD.³

2014

Can. J. Plant Sci.

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2014. Evolution of a quality testing program for improving malting barley in Canada. Can. J. Plant Sci. 94: 535Á544. The quality of Canadian malting barley has continually improved since malt barley was exported in the late 1800s. Improvements were linked to a dynamic evaluation system that evolved with a better understanding of malting biochemistry and as suitable methods were developed. Methods became more accurate and more specific in their ability to define quality. They progressed from sensory evaluation, to surmising malt quality from barley protein levels, to the first micro-maltings followed by automated laboratory-scale maltings. Malt quality analysis started simply with malt extract and diastatic power followed by wort protein. As the necessity for cell wall breakdown became better understood, analyses like wort viscosity, fine/coarse grind extract differences and wort b-glucan were adopted. A continuum of cultivars were released in Canada, based on this evaluation system, starting with the six-rowed releases OAC 21, then Montcalm and Bonanza, followed by the two-rowed releases Betzes, Klages, Harrington and AC Metcalfe. Release of future cultivars will depend on an evolving evaluation system that could include; barley homogeneity, specific starch-degrading enzymes, individual amino acids and specific traits such as low lipoxygenase and low phytic acid barley. The result will be development and release of cultivars with better defined quality that can fill specialized niches in the malting and brewing industries of the future.

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“…Soil acidity adversely affects morphological, physiological, and biochemical processes in plants and thus N uptake and use efficiency (Fageria & Baligar 2005;Marschner 2011). Negative effects of high N fertilizer rates on malting barley kernel characteristics and malt quality have been reported by several researchers (Bertholdsson 1999;Petterson 2006;O'Donovan et al 2011;Edney et al 2012). The frequency of rejection of malting barley owing to high grain N content by malt factories in Ethiopia is low compared to other quality parameters, such as kernel size, moisture content, and so on, as the N rate applied by producers is low.…”

Section: Introductionmentioning

confidence: 99%

“…To maximize yield and quality of malting barley, it has been shown that N management practices should be adjusted according to anticipated availability of water and N in the soil (McKenzie et al 2005) and the needs of particular cultivars (Bertholdsson 1999;Petterson 2006;Edney et al 2012). Diversification of crops in cropping systems improves production efficiencies and resilience of agricultural systems.…”

Section: Introductionmentioning

confidence: 99%

Cropping sequence and nitrogen fertilizer effects on the productivity and quality of malting barley and soil fertility in the Ethiopian highlands

Agegnehu

Lakew

Nelson

2014

Archives of Agronomy and Soil Science

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The productivity and quality of malting barley were evaluated using factorial combinations of four preceding crops (faba bean, field pea, rapeseed, and barley) as main plots and four nitrogen fertilizer rates (0, 18, 36, and 54 kg N ha −1 ) as sub-plots with three replications at two sites on Nitisols of the Ethiopian highlands in 2010 and 2011 cropping seasons. Preceding crops other than barley and N fertilizer significantly improved yield and quality of malting barley. The highest grain yield, kernel plumpness, protein content, and sieve test were obtained for malting barley grown after faba bean, followed by rapeseed and field pea. Nitrogen fertilizer significantly increased yield, protein content, and sieve test of malting barley. All protein contents were within the acceptable range for malting quality. Inclusion of legumes in the rotation also improved soil fertility through increases in soil carbon and nitrogen content. We conclude that to maximize yield and quality of malting barley, it is critical to consider the preceding crop and soil nitrogen status. Use of appropriate break crops may substitute or reduce the amount of mineral N fertilizer required for the production of malting barley at least for one season without affecting its quality.

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Effects of seeding rate, nitrogen rate and cultivar on barley malt quality

Cited by 31 publications

References 12 publications

A survey of total β-glucan content in Croatian barley varieties

A survey of total β-glucan content in Croatian barley varieties

Evolution of a quality testing program for improving malting barley in Canada

Cropping sequence and nitrogen fertilizer effects on the productivity and quality of malting barley and soil fertility in the Ethiopian highlands

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