Malting Characteristics of Three Canadian Hulless Barley Varieties, CDC Freedom, CDC McGwire, and CDC Gainer

Li, Yueshu; McCaig, Robert; Egi, Aleksandar; Edney, M. J.; Rossnagel, B. G.; Sawatzky, Ken; Izydorczyk, Marta S.

doi:10.1094/asbcj-64-0111

Cited by 8 publications

(11 citation statements)

References 3 publications

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“…The range in heritability for HWE was very low to high (39-92%) while for friability the range was 5-85%. The HWE results were similar to previously reported data 48 . The heritability values for friability were slightly lower than those reported previously 30 .…”

Section: Heritabilitysupporting

confidence: 92%

Is Malting Barley Better Feed for Cattle than Feed Barley?

Fox

Kelly²,

Bowman

et al. 2009

Journal of the Institute of Brewing

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Barley grain from a combined intermediate and advanced barley breeding trial was assessed for grain, feed and malt quality from two sites over two consecutive years, with the objective to ascertain relationships between these traits. Results indicated there were genetic effects for both malt (hot water extract and friability) and "feed" traits (as measured by hardness, acid detergent fibre, starch and in-sacco dry matter digestibility). The feed trait values were generally independent of the malt trait values. However, there were positive relationships between friability, hardness and protein, as well as a negative relationship between extract and husk. Extract also had a positive relationship with test weight but appeared to be independent from the feed traits. Test weight also showed little relationship to the feed traits. Heritability values ranged from low to high for almost all traits. This study details where both malt and cattle feed parameters have been compared and the results indicated that while malt and feed traits do not correlate directly, malt cultivars can exhibit excellent feed characteristics, equal to or better than feed cultivars. This data highlights the benefit of selecting for malt quality even if a breeding program would be interested at targeting specific feed quality.

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Section: Heritabilitysupporting

confidence: 92%

Is Malting Barley Better Feed for Cattle than Feed Barley?

Fox

Kelly²,

Bowman

et al. 2009

Journal of the Institute of Brewing

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“…The min value (28.85%) for Kolbach index in hull-less varieties was recorded in Osk.8.26/1-14 in 2016 and the max value (35.98%) was achieved in 2018 in the GZ-184 variety. The results are in accordance with the results of malt hull-less barley varieties in Canada [24]. Similarly, Edney, and Langrell [6] reported Kolbach index values higher than 40% for the hull-less variety CDC Dawn in cases with a longer germination period.…”

Section: Resultssupporting

confidence: 87%

“…However, it seems that soluble protein in malt was not significantly affected by the elevated protein content. Hull-less barely is challenging for maltsters, but several authors have reported very successful malting using hull-less barely, especially regarding friability values [6,7,[23][24][25][26]. Friability values for hull-less barley malt showed very low values in this research.…”

Section: Resultsmentioning

confidence: 65%

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

et al. 2021

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This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.

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“…Among these enzymes, there are two important enzymes that control malt quality, α-amylase and diastase; a group of enzymes that digest starch 3 . Therefore, the investigation of malting conditions deals with factors which affect activities, such as steeping conditions 5,8,19 , steeping duration 25 , germination temperature 4 , grain property and cultivar 11 . Most of the studies on malting conditions have been carried out with barley, sorghum, and wheat.…”

Section: Introductionmentioning

confidence: 99%

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

Usansa

Sompong

Wanapu

et al. 2009

Journal of the Institute of Brewing

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A preliminary study of malting conditions for six Thai rice cultivars was conducted. Three non-glutinous rice cultivars (KDML105, PT60, and WR) and three glutinous rice cultivars (SPT, RD6, and KND) were selected. The steeping durations (24, 48, and 72 h) and temperatures (20, 25 and 30°C) were investigated for their effect on α-and β-amylase, the key enzymes for malt quality evaluation. During steeping, the production of both enzymes was lower than at the germination process. The longer the steeping duration, the lower the maximum β-amylase activity obtained. The contradictory effect was observed for α-amylase activity, near the end of the germination time. Additionally, temperature influenced the water absorption content as well as the amylolytic enzyme activity. Particularly at 30°C, the maximum β-amylase activity (6.7 unit/mg protein) was found in KND malt steeped for 24 h, and maximum α-amylase activity (20 unit/mg protein) was found in PT60 malt steeped for 72 h. The amount of enzyme production depended on the variety rather than the amylose content in the rice. The optimal condition for malting rice regarding β-amylase activity and α-amylase activity was analyzed at 30°C, with steeping for 24 h and germination for 4-5 days.

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Malting Characteristics of Three Canadian Hulless Barley Varieties, CDC Freedom, CDC McGwire, and CDC Gainer

Cited by 8 publications

References 3 publications

Is Malting Barley Better Feed for Cattle than Feed Barley?

Is Malting Barley Better Feed for Cattle than Feed Barley?

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

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