Relationship Between Flour Turbidity, Malting and Endosperm Structure
Maria Koliatsou 1,2,3 and Geoff H. Palmer 1
1 The International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh EH 14 4AS, UK.
2 Current address: 172 Amfiaraou St., Lofos Skouze 104 43, Athens, Greece.
3 Corresponding author. E-mail: m_koliatsou@yahoo.gr
J. Inst. Brew. 110(3), 193-199, 2004 | VIEW ARTICLE
ABSTRACT
Turbidity values of Chariot, Optic and Decanter barley varieties
showed that Optic had the highest turbidity and Decanter the
lowest. However, Optic malted slower than Chariot although
they are both considered as good quality barley varieties and
also slower than Decanter, a low graded barley variety. Scanning
electron microscopy results suggested that high turbidity scores
are influenced by the "open" barley endosperm structure, while
localized compaction may result in resistance to milling as well
as undermodification and poor malting performance in terms of
friability,?-glucan and protein breakdown.
Key words:
Endosperm structure, malting quality, SEM, turbidity
Publication no. G-2004-0811-214 ©2004 The Institute & Guild of Brewing