Malt Performance is More Related to Inhomogeneity of Protein and β-Glucan Breakdown than to Standard Malt Analyses

Palmer, G. H.

doi:10.1002/j.2050-0416.2000.tb00056.x

Cited by 32 publications

(33 citation statements)

References 2 publications

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“…V ročníkoch s priaznivým priebehom poveternostných podmienok sa v zrne pozastaví hlavne tvorba sacharidov a zrno sa stáva bohaté na dusíkaté, hlavne nebielkovinové látky [13]. Podľa viacerých autorov obsah hrubého proteínu sa nedá ovplyvniť výberom odrody, lebo viac ako 80 % premenlivosti tohto znaku je ovplyvnený agroekologickými podmienkami ročníka [15,6,7].…”

Section: úVodunclassified

Changes of Crude Protein Content in Malting Barley Influenced by Postharvest Ripening

Líšková¹,

Frančáková²,

Mareček³

2011

JCEA

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Aim of this experiment was to investigate to what extent post-harvest ripening and growing locality influenced changes of crude protein content in malting barley and values of Kolbach index in malt. Results revealed that already in the sixth week after harvest, amount of crude protein decreased and amount of Kolbach index increased, due to post-harvest ripening. Moreover climatic conditions during vegetation and harvest as well as the growing locality significantly influenced (P<0.001) the amount of crude protein. Higher amount of crude protein was measured in barley from locality Jakubovany which is situated in colder growing area in comparison with localities Sládkovičovo and Veľké Ripňnany which are situated in arid growing areas.

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Section: úVodunclassified

Changes of Crude Protein Content in Malting Barley Influenced by Postharvest Ripening

Líšková¹,

Frančáková²,

Mareček³

2011

JCEA

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“…It has been shown that it is the rate of cell wall modification of individual barley grains that determines the overall rate of the malting process and the quality of the malt. 7,23 Consequently, in the development of improved malting barley germplasm it is important to take into account the uniformity as well as the rate of modification. However, the degree of homogeneity of malting barley cannot be assessed using traditional methods of analysis, which are based on the average properties of a sample.…”

Section: Potential For Testing For Homogeneity Of Barley Grains With mentioning

confidence: 99%

Measurement of Barley Grain Rheology for the Quality Selection of Breeding Material

Osborne

Fox

Kelly³

et al. 2007

Journal of the Institute of Brewing

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The Single-Kernel Characterization System (SKCS) 4100 was used to test whole grain barley from a replicated breeding trial across two environments and two seasons. Hardness was calculated from a crush response profile of the resistance to shell and endosperm crushing as a function of time. This rheological data recovered was averaged over 300 grains for each sample then partitioned into genetic, environmental and error components in order to calculate the genetic components and heritability. The results demonstrated a high level of genetic variance for all rheological parameters at all sites and years. In addition, the heritability was also moderate to high (68% to 90%) for the SKCS hardness and the rheological parameters that had been previously shown to provide information about endosperm modification during malting. Since the rheological information is recovered for individual grains within a sample, the SKCS 4100 may provide a new tool for screening breeding material for uniformity of quality.

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“…Any measure of nitrogen content made on a sample from the crop is thus a mean value of the individual grains within that sample. Even though that mean value falls within an acceptable range for malting, if the population demonstrates wide or uneven distribution around the mean, the sample can give problems in the brewhouse 17 . This is compounded by the fact that commercial maltings now operate on a very large scale 26 , so barley from several (or many) field crops will be malted together.…”

Section: Introductionmentioning

confidence: 98%

Barleys Grown as Cultivar Mixtures Compared with Blends Made Before and After Malting, for Effects on Malting Performance

Swanston¹,

Newton²,

Hoad

et al. 2005

Journal of the Institute of Brewing

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J. Inst. Brew. 111(2), 144-152, 2005Four barley cultivars were grown in replicated trials at three sites in Scotland in 2000, both as pure stands and in all four possible three-component mixtures. After harvest, some grain from the pure stands was used to synthesise four blends of three component varieties. Grain from the pure stands, the mixtures and the blends was malted and all samples were assessed for total ␤-glucan content. At two of the sites, field grown mixtures were shown to have lower malt ␤-glucan than blends made prior to malting, although their grain ␤-glucan contents had not been significantly different from the means of the component varieties. At the other site, the mixtures had higher levels of soluble nitrogen than the blends or the means of their component cultivars although, significant differences had not occurred in grain nitrogen contents. Three component blends were also made from the malted grain of the pure stands and hot water extracts were measured on all samples including the blends made before and after malting. There were considerable differences between sites and also between mixtures, blends and the mean of the mixture components when assessed separately. At all sites and for all varietal combinations, field grown mixtures were shown to be equal or superior to blends made after harvesting, in addition to frequently exceeding the mean of their components. It was concluded that the advantages, in ␤-glucan or protein modification, associated with mixtures resulted from interactions between components in the growing environment and that interactions in the malting and mashing environments had little if any effect.

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Malt Performance is More Related to Inhomogeneity of Protein and β-Glucan Breakdown than to Standard Malt Analyses

Cited by 32 publications

References 2 publications

Changes of Crude Protein Content in Malting Barley Influenced by Postharvest Ripening

Changes of Crude Protein Content in Malting Barley Influenced by Postharvest Ripening

Measurement of Barley Grain Rheology for the Quality Selection of Breeding Material

Barleys Grown as Cultivar Mixtures Compared with Blends Made Before and After Malting, for Effects on Malting Performance

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