Relationship Between Grain Hardness and Malting Quality of Barley (Hordeum vulgare L.)
V. Psota1,4, K. Vejražka2, O. Famera3 and M. Hrcka3
1 Malting Institute, Brno, Research Institute of Brewing and Malting, Plc., Prague, Czech Republic.
2 Department of Crop Science, Breeding and Phytopathology, Mendel University of Agriculture and Forestry, Brno, Czech Republic.
3 Department of Agriculture Products Quality, Czech University of Agriculture, Prague, Czech Republic.
4 Corresponding author. E-mail: psota@brno.beerresearch.cz
J. Inst. Brew. 113(1), 80–86, 2007 | VIEW ARTICLE
ABSTRACT
In a three-year period, protein content, polysaccharides and values of the selected malting parameters were determined in 12 varieties of barley. Hardness was assessed using the particle size index (PSI) and a Do-Corder apparatus (BRA). Significant differences in the levels of hardness between the varieties were detected. Hardness was affected by variety from 37% (PSI) and 71% (BRA). Significant correlations were determined between the PSI and extract content (0.64***), Kolbach index (0.66***), friability (0.57***), ß-glucans in wort (–0.51***) and colour of malt (0.57***). Significant correlations were found between BRA and content of non-starch polysaccharides in caryopses (0.64***), extract (–0.62***), Kolbach index (–0.70***), friability (–0.70***), ß-glucans in wort (0.79***) and wort colour (–0.56***). Correlation was determined between hardness and malting quality index (PSI 0.51***, BRA –0.71***).
Key words:
Barley, β-glucans, Brabender, hardness, PSI, quality.
Publication no. G-2007-0423-470 ©2007 The Institute & Guild of Brewing