engleski

Comparative malting performance of different barley varieties

Barley is recognized as one of the most diverse cereal crops. It can be divided as winter or spring types by growth habit, two-rowed and six-rowed by spike morphology, hulled or hull-less by hull adherence, and malting or non-malting based on its intended use. In this study, twenty eight barley samples, including covered and naked types, were collected from field trials of the Agricultural Institute Osijek. These samples were subjected to grain analyses, comprising protein content, amylose and β-glucan content. The samples were micro-malted and the malts were analysed to determine differences in quality parameters between different groups of barleys. The most obvious differences found betwwen hulled and hull-less barley types were the malt extract development and cytolytic modification achieved during malting process. Variation in the β-glucan content betweenthe hulled and hull-less samples shows a tendency towards a higher β-glucan content in hull-less barley varieties. Among malting varieties, winter varieities had in average higher malt extract content, friability, Kolbach Index, and wort viscosity, but lower β-glucan content when compared to spring varieities. A comparison of the malting behaviour also showed that spring varieities had in average higher grain β-glucan content and achieved lower values of wort viscosity.

barley ; malting ; protein content ; amylose ; β-glucan

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